Quick answer: Add ingredients in Masters, then use the Inventory page to see current stock, low-stock alerts and stock value. Adjust after a count, record waste with a reason, and let recipes deduct stock automatically on each sale.
Ingredients #
Ingredients are the raw items you keep in stock (flour, chicken, oil, drinks). Add them under Masters → Ingredients with a category, unit and a low-stock alert level.
The Inventory page #
Open Inventory to see every ingredient with current stock, alert level and average cost, plus the approximate total stock value. Ingredients at or below their alert level are highlighted so you know what to reorder.
Adjusting stock and recording waste #
- Adjust – set the correct quantity after a physical count; the change is logged.
- Waste – record spoilage or breakage with a reason; stock reduces and the waste is tracked.
Worked example: a stock count and a spill #
At closing you count cooking oil and find 18 L, but the system shows 20 L. You Adjust oil to 18; the 2 L difference is logged. Earlier a bottle of drinks broke, so you record a Waste of 6 bottles with reason “breakage”. Both actions keep your stock value honest.
Automatic deduction #
If an item has a recipe, selling it reduces ingredient stock automatically. Purchases increase stock (see Purchases and Suppliers).
Frequently asked questions #
How do I know when to reorder? #
Set an alert level per ingredient. When stock hits or drops below it, Inventory highlights the item.
What is average cost? #
The weighted average cost per unit, updated automatically from your purchases, used to value stock.
Related guides #
- Purchases and Suppliers in the Restaurant POS
- Recipes and Automatic Stock Deduction
- Restaurant Reports: Sales, Dues, Stock and Register