Inventory

• Track stock quantities for inventory items per branch, in a sortable table.
• See a full history of every stock movement — sales, receipts, waste, counts and adjustments — with a running balance.
• Record waste with a reason and see where money is leaking.
• Spot low-stock items at a glance, and set a target (par) level so reorders top up to the right amount.
• Link each item to a supplier so purchasing knows who to reorder from.
• Create prep items — sauces, doughs, marinades you make in batches from other ingredients. Producing a batch consumes the components and adds prep stock, with cost and nutrition rolled up automatically.

• On hand — the master table: item, type, quantity, low/target levels, cost and a Healthy / Low / Out status. Filter by type or search by name/SKU; the stat cards for low and out-of-stock are clickable filters. Click any row to open its detail drawer.
• Waste — record spoilage and see a value summary (by reason, over 7 / 30 / 90 days) so you can see exactly where stock — and money — is going.
• Activity — the full stock ledger for the branch: every movement with its source (which order, purchase order or batch caused it), the change, and the balance that resulted. Filter by type, search by item, and export to CSV.

Each item has a type that tailors the form to what it is — it sets sensible defaults, it never locks anything:

• Ingredient — a raw material used in recipes or preparations (flour, tomato, beef, cheese).
• Packaged item — bought and sold or used as-is (a can of cola, bottled water).
• Preparation — made in-house from other items (dough, sauce). This is the “prep item” toggle; it can be combined with any type.
• Supply — non-food consumables (boxes, cups, napkins, cleaning products). Nutrition and prep options are hidden for supplies.

• Name, unit & quantity — the unit (kg, L, pcs…) is what recipes and movements count in.
• Unit cost — what one unit costs you; this is what recipe costing multiplies.
• Reorder ≤ level — when the item is flagged low and appears in Purchasing’s “needs reordering” list.
• Target level — the par level: how much you want on hand after restocking. Reordering aims to top up to here, not just past the low mark.
• Supplier (optional) — pick from your supplier list so reorders know who to call; manage the list in Purchasing.
• Prep item (made in-house) — flips the item into a batch product with two extra settings: Yield per batch (how many units one batch produces) and the Prep recipe (which ingredients one batch consumes). Cost per unit is then derived from the recipe — you don’t type it.
• Shelf life (hours) & storage — Fridge, Freezer, Dry or Ambient. Sets the USE BY on batch labels and drives the expiry alerts; leave shelf life empty and labels print without a use-by.

Click any row on the On hand table to open a drawer with four tabs:

• Details — everything that defines the item, plus its quick actions (adjust, edit, produce…).
• Stock & activity — recent movements with running balances, and a health check: if the ledger and the on-hand number ever disagree, a banner shows the difference and (for owners) a Rebuild from ledger button to realign them.
• Purchasing — the purchase orders that included this item, with prices.
• Used in — the menu recipes and preparations that consume it, so you can see the blast radius before you change anything.

• Every quantity change is a movement. Nothing edits the number directly — receiving, wasting, counting and adjusting each write a ledger entry you can trace back later.
• Waste always takes a reason — Spoiled, Expired, Damaged, Staff meal, Complimentary, Prep loss or Other — so the Waste tab can show you where the losses are.
• A count sets the total — enter what you physically counted and the system records the difference for you.
• Sales deplete automatically — when a check is paid, every ingredient in the sold items’ recipes is drawn down and shows in Activity as a sale, linked to the order.

1. 1Open “Produce batch” on a prep item and choose how many batches — the dialog shows exactly what stock it will add, what it will consume, and the current derived cost.
2. 2Keep “Print batch labels × N” on and the stickers print as you confirm: a big USE BY bar (TODAY / TMRW / date), who made it, storage, quantity and a batch code like P-250718-041. (Printer setup lives under Setup › Printing; without a label printer they print compactly on the receipt printer.)
3. 3Reprint the newest batch's sticker any time from the item row.
4. 4The “Expiring prep batches” panel lists anything past or within 24 hours of use-by — Discard stamps the batch and writes off the amount you confirm as waste (pre-filled, editable, capped at what's on hand).

1. 1Open Dashboard › Inventory › Stock.