Inventory
Use Inventory to track the ingredients a restaurant outlet holds and what selling a dish uses up. It has three tabs: Stock, Items, and Recipes. A guest shop tracks its products on its own Stock screen instead.
Items
An inventory item is something you buy, not something you sell. Select Add item and set:
- Name: the ingredient.
- Unit:
kg,l,pcs,g,ml, orea. - Category: produce, meat, dairy, dry goods, beverages, or other.
- Low-stock threshold: the level at or below which the item reads as low.
- Active: whether the item is still tracked.
The threshold lets the Stock tab flag shortages before service rather than during it.
Stock
The Stock tab lists every item with its category, quantity on hand in its own unit, and a status badge: Low at or under its threshold, Out of stock at zero. Three actions change a quantity, and each one is recorded as a new movement:
- Receive: stock arriving. Enter the quantity received and its Unit cost, which the Stock Costs report uses.
- Adjust: a positive or negative correction, for example
-0.500for spillage or waste. - Count: a physical count. Enter what you counted, and the dialog shows the Variance against the recorded figure before you save it.
Each action can carry a Note. History opens the Movement ledger for that item: every receipt, adjustment, count, and sale deduction, with its effect on the quantity. When a figure looks wrong, start there.
Count rather than adjust when you are unsure
An adjustment records how much changed; a count records what is actually there. Using Count for a stocktake keeps the variance visible in the ledger, which is the number you need when you investigate losses.
Recipes
A recipe links a menu item to the inventory items it uses. Choose a menu item, then add each Ingredient with the quantity Per serving.
Each time that menu item fires to the kitchen, its ingredients are deducted from stock. A menu item with no recipe deducts nothing, so stock never moves when it sells. That is fine for something you do not track, and a problem for something you do.
Permissions
Receiving, adjusting, counting, and editing items or recipes all need Manage Stock. Anyone with View Outlets can read the stock table and an item's history. See Users and roles.