Inventory Management

Inventory is grouped in the menu in a setup-first order: suppliers and storage, then purchasing, recipes, and stock.

Recommended setup order

1. Overview - you are here.
2. Suppliers - vendor profiles, contacts, and purchasing defaults.
3. Storage Locations - define where stock is stored by outlet.
4. Purchase - create and receive purchase orders.
5. Recipes - map ingredient quantities for costing and depletion.
6. Stock - view on-hand quantities, movements, and adjustments.

Suppliers

Menu path: Suppliers

Maintain vendor records: names, contacts, and reference data used on purchase orders and expenses. Add suppliers before you rely on them in purchasing.

Full guide: Suppliers.

Storage Locations

Menu path: Storage Locations

Define physical or logical storage (walk-in fridge, dry store, line pantry) for each outlet. Stock and purchase flows pick a storage location when receiving goods.

Full guide: Storage locations.

Purchase

Menu path: Purchase

Create purchase orders to suppliers, send or record them, and receive stock when delivery arrives. Receiving updates on-hand quantities at the storage location you choose.

Full guide: Purchase orders.

Recipes

Menu path: Recipes

Link finished menu items to ingredients and quantities for costing and automatic stock deduction when products are sold. Keep units consistent with how you track stock.

Full guide: Recipes.

Stock

Menu path: Stock

View current quantities, movements, and adjustments (depending on permissions). Filter by outlet, item type, storage location, or low stock. This is the screen for “how much do we have?”

Full guide: Stock.

Typical workflow

1. Configure Suppliers and Storage Locations.
2. Raise Purchase orders and receive stock.
3. Maintain Recipes if you track ingredient usage.
4. 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.