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Reservations II support

Adding Inventory Items Manually

Inventory items can be added manually, imported by batch, or received from a vendor.

  • On the Management Menu, click Inventory Management. The Inventory Management page appears.
  • Select from the Department dropdown list on top of the page to the department to add the item to.
  • Click the Add New button on the upper right-hand side of the page.
  • Fill in the following fields:
    • Active – Selected by default to indicate that the item can be sold. If deselected, the item cannot be sold through POS, and all corresponding Quick Buttons will be deleted, including buttons containing multiple SKUs.
    • Store – Select from the dropdown list the store for which the item is being added. Select “All” to add the item to all stores.
    • SKU – Stock number of the item, 25 characters (alphanumeric) maximum.
    • Add Alias – Create Aliases for a SKU when several barcodes are used to refer to the same product or different units of measure of the same product. User searches for the Aliases will return the SKU. Click the Add Alias link to add Aliases.
    • Description – Item description that displays on the POS grid when the item is selected (also the description that prints on the receipt).
    • Item Type – Select the item type. The item type determines how inventory is incremented following a sale (for example, greens fee counts are increased each time one is sold while merchandise decreases from the inventory balance).
    • Add Modifiers (Food/Beverage Item Types only) – Click the Add Modifiers link. Select a Store from the dropdown list, then select the checkboxes for the Modifiers. If you select more than one modifier, use the dropdown lists to change the Order the modifiers are listed in. To create or edit modifiers, in the Add Modifiers dialog box, click Edit Modifier Groups. See Setting up Modifiers.
    • Punch Pass (Pass Issue or Pass Redeem Item Types only)– Select a punch pass template to be attached to the item (if applicable).
    • Track Quantity on Hand – Selected by default for Stocked Items and Food/Beverage Item Types. Select the checkbox if you would like the Quantity on Hand to be tracked for the item.
    • Department – Defaults to the department selected from the Department dropdown list on top of the page.
    • Sub-Department – Select the sub-department to which the item belongs.
    • Manufacturer – Select the item’s manufacturer.
    • Vendor – Select the item’s vendor.
    • Items by Dept Button Text – Item name that displays on the POS item button when selected from a department (not linked to the button text for “Quick Items”).  Buttons can hold two rows of characters: 9 on top and 9 on the bottom.
    • Print to Kitchen– Select the checkbox if this item should be printed to a Kitchen/Bar Printer.
    • Add/Edit Printer – Select the link to specify which Kitchen Printers the item should be printed to. See Setting up stores for more information on setting up Kitchen Printers.
    • Bin Location (Quantity on Hand tracked items only) – Select a Bin Location from the dropdown menu. “NOT DEFINED” displays if no Bin Locations exist. To create or edit Bin Locations, click the Edit link.
    • Receipt Printing – Select a receipt printing rule for the item (for example, Normal, Always Print, Never Print).
    • Receipt Statement – Select a Receipt Statement to be included on receipts when this inventory item is purchased. You can also click Edit to open the Receipt Statement Management window, and then select a Receipt Statement to modify its name or content, or click Add New to create a new Receipt Statement.
    • GL Account – General Ledger code of the item.
    • Cost of Goods GL Account – Cost-Of-Good-Sold General Ledger code of the item.
    • Inventory GL Account – Inventory General Ledger code of the item.
    • Range Selection – Quantity of golf balls to dispense. Applicable for driving range items only.
    • Loyalty – if you would like to assign a a particular earn and/or redeem points value to an item, select the Earn or Redeem checkboxes, and enter the number of points in the points per item field. The number of Earn points determines how many points the customer earns each time they purchase the product. The number of Redeem points determines how many points the customer must redeem in order to “buy” the item with loyalty points.
    • No Adjustments – Select this check box if price adjustments are not allowed for this item.
    • Tax – Select a tax to charge for this item. If the item is non-taxable, select ‘No Tax’.
    • Effective Date – The date of which prices entered in the current grid goes in to effect. Select a date from the drop-down list if you want to change prices for that effective date.
    • Prompt for additional information – Select the link to define whether additional information should be collected with the sale of the item within the Point of Sale.
    • Prompt Text – Enter text to inform the Point of Sale user what additional information you require regarding the sale of this item. This may be used to collect cart numbers, serial numbers on merchandise, special instructions to the kitchen, etc.
    • Required – Select the checkbox to require input from the Point of Sale user. If the checkbox is not selected, then the user may bypass input.
    • Print on Receipt – Selct the checkbox if you would like the additional information printed on the customer’s receipt. Regardless of whether the information is printed on the receipt, it will be printed on kitchen tickets and retained within the system and available within reporting. If the Store option for Statement Detail is set to detailed, then it will also print on customer statements.
    • Unit of Measure – (Food/Beverage and Stocked Item Types only) Select a Unit of Conversion from the drop down menu, or click Edit to modify or create a new Unit of Conversion. Units of Conversion are used to help track inventory and cost, and are also used when bundling SKUs. Select Whole or Fractional Unit, type of SKU unit, Inventory Unit and Purchase Unit. Click Add Units Pricing to specify the Regular Price, Alternate Price and Regular Cost for each Unit of Measure.
    • Quantity on Hand – Exact number of SKU units of the item available in stock.
    • Re-Order Point – Quantity level of the item that signals re-ordering.
    • ReOrder Quantity – Quantity of units per re-order.
    • Open Price – Select the checkbox if the SKU to skip assigning a price. The price will then be required to be entered in Point of Sale during the transaction.
    • Regular Price – Regular selling price of the item. This is the default price charged by POS.
    • Alternate Price – Alternate selling price of the item, if applicable. POS can charge this price for special situations (for example, an employee purchasing the item).
    • MSRP – Manufacturer’s Suggested Retail Price. For reference purposes only.
    • Last Received – Date when the last inventory receipt transaction occurred. Click the link to launch the Inventory – Receive History page to view the inventory receipt transactions for this item.
    • Receive – Click the link to launch the Receiving page to receive items.
    • Assigned Regular Cost – Regular unit cost of the item, which is normally the cost in the last delivery received.
    • Calculated Average Cost – Average unit cost of the item in stock, as calculated from past deliveries.
    • Sold – Number of units of the item that has been sold.
    • Last Sold – Date and time of the last sale of the item.
    • Returns – Number of items that have been returned from a sale.
    • Notes – Additional notes about the item.
  • Click the Save Button to save the new item.
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