Inventory Management
Inventory is grouped in the menu in a setup-first order: suppliers and storage, then purchasing, recipes, and stock.
Suppliers
Menu path: Suppliers
Maintain vendor records: names, contacts, and reference data used on purchase orders. Add suppliers before you rely on them in purchasing.
Same topic — full steps & every field: Suppliers — steps & every field.
Storage Locations
Menu path: Storage Locations
Define physical or logical storage (walk-in fridge, dry store, line pantry). Stock and purchase flows often pick a storage location when receiving goods.
Purchase
Menu path: Purchase
Create purchase orders to suppliers, send or record them, and receive stock when delivery arrives. Receiving usually updates on-hand quantities for the chosen storage location.
Recipes
Menu path: Recipes
Link finished menu items (or prep items) to ingredients and quantities for costing and depletion (when your business uses recipe-based stock deduction). Keep units consistent with how you buy stock.
Stock
Menu path: Stock
View current quantities, movements, and adjustments (depending on permissions). Use filters for location, item, or date. This is the operational screen for “how much do we have?”
Typical workflow
- Configure Suppliers and Storage Locations.
- Raise Purchase orders and receive stock.
- Maintain Recipes if you track ingredient usage.
- Monitor Stock daily and adjust only with proper authorization.
If a quantity looks wrong, trace recent purchases, sales depletion, and manual adjustments before changing numbers.