Stock and inventory

Stock shows what is on the shelf at each branch and takes ingredients off as dishes are sold.

Set up stock

1. Open Stock from the left menu.
2. Choose New stock item and give it a name and a unit, such as kg or pieces.
3. Add suppliers under Suppliers.
4. Add recipes. Under Recipes choose a dish and add the ingredients one portion uses.

Daily work

• Receive stock: under Purchases choose Receive stock and add each item delivered. A wrong delivery can be reversed.
• Record waste: under Waste note spoiled, dropped or staff meal stock so the shelf stays honest.
• Count the shelf: under Stock counts choose New count, type what you counted and post it to correct the shelf.
• See every change: Movements lists each change to the shelf, newest first.

A red number next to Stock in the menu means an item is running low.

Related

• Mark items sold out and set availability
• Read your dashboard, reports and exports