Inventory
Restaurant > Inventory tracks what the outlet holds and what selling a dish consumes. It has three tabs: Stock, Items, and Recipes.
An inventory item is a thing you buy, not a thing you sell. Each one has a Name, a Unit (kg, l, pcs, g, ml, or ea), a Category (produce, meat, dairy, dry goods, beverages, or other), a Low-stock threshold, and an Active switch.
The threshold is what makes the Stock tab useful: an item at or below it is flagged, so shortages surface before service rather than during it.
The Stock tab lists every item with its category, quantity on hand in its own unit, and a status badge: Low when it is at or under its threshold, Out of stock at nothing. Three actions change a quantity, and each one is recorded rather than overwriting the last:
- Receive: stock arriving. Enter the quantity received and its unit cost, which is what lets cost of goods be reported later.
- Adjust: a signed correction, for example
-0.500for spillage or waste. - Count: a physical count. Enter what you actually counted and the dialog previews the variance against the recorded figure before you commit it.
History opens the movement ledger for that item, showing every receipt, adjustment, count, and sale-driven deduction with its effect on the quantity. When a figure looks wrong, this is where the answer is.
Count rather than adjust when you are unsure
An adjustment says how much changed; a count says what is true. Using Count for a stocktake keeps the variance visible in the ledger, which is exactly the number you need when reconciling shrinkage.
A recipe links a menu item to the inventory items it consumes. Pick a menu item and add its ingredients with the quantity each portion uses.
Firing that menu item then deducts its ingredients from stock automatically. A menu item with no recipe deducts nothing, so it can be sold indefinitely without stock moving. That is fine for something you do not track, and a problem for something you do.
Receiving, adjusting, counting, and editing items or recipes all need Manage Stock. Anyone with View Restaurant can read the stock table and an item's history. See Users and Roles.