I am looking for advice on utilization and set up from any one that is currently using GP in the hospitality industry. We currently use GP for our aviation company, however, the owner has recently partnered with a Chef and opened a catering business through his personal investment company. He would like to utilize GP to manage the catering and event services. I am specifically interested in how the inventory and costing is set up for the food industry because we do not use that module for our aviation company. Any resource suggestions or demos would be great. Or, I would love to discuss one on one how your company uses GP to manage your restaurant accounting.
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