Archiving accounts on FnB live - can't find an article?

Hi @Lindsey Braniff​ 

Please find attached a link to setting up an Account in FnB:

https://fc.force.com/customer/s/article/P2P-I-Creating-a-New-Account

There is a screen shot that shows the drop down options for making an Account active or Disabled, albeit it is the context of Creating an Account.

To edit the Account go to:

Enterprise > System Admin > General Admin > Account Admin > select the appropriate Account > Edit Details > Status

From here you will be able to make the Account Disabled. You will also see the 'Archive Account' button at the bottom of the screen.

Many Thanks

Paul (Solution Consultant P2P&I)

Thank you so much @Paul Mortensen​ 

@Paul Mortensen​ The customer has just asked if there are any other implications of closing their bar account and having just one account for everything... can you please advise?

Thank you

Hi {@005D0000001aFUEIA2}​ 

It seems in this case the term 'Account' is in reference to what we would call a 'site' on FnB live. There are a number of pros and cons to consolidating food and beverage sites into just one site, representing the whole entity of the restaurant:

Cons/things to consider.

• All Beverage products would need to be added to the kitchen site, if they do not already exist there.This can be done from either Enterprise (product by product) or at pulled down to site en masse (site by site). This can potentially take time and resource dependant on the volume of sites/products.
• The beverage/bar site must have their stock counts closed at zero on all products, and these items counted in the site that will be retained to create an opening stock for the 1st new period where the sites are consolidated. You will therefore see a high variances in the stock reconciliation in the stock period where the transition occurs (which can of course be cross referenced). All pending transactions will need to be managed before this.
• Any sales splitting rules will need to be amended in all sites to reflect the change in how the sales will be processed.

Pros

• Removes the necessity to transfer stock within a restaurant.
• Cleans up the site list and makes it more manageable.
• Reporting is more consolidated, and will still be split between food and beverage cost centres.
• If the two areas order from the same supplier, only one PO needs to be generated per day, rather than two.
• In the future when creating and setting up a new site, the cost and time will be halved.
• When managing products and recipes, less sites need to be incorporated when assigning or archiving.

As the above is a summary, it is recommended that an Ask Fourth session is booked in order to answer any questions, and dive into these points in more detail.

Many thanks

Paul Mortensen

Solution Consultant P2P&I