Inventory & Operations
Track raw ingredients, storage locations, stock counts, waste, and transfers.
7 Available Guides
Inventory Basics: Adding Stock Items & Units
Learn how to register raw food ingredients, packaging materials, base units (kg, L, pcs), and set reorder alerts.
How to Build Recipes & Bill of Materials (BOM)
Link raw inventory ingredients to menu dishes for automated stock depletion and food cost profit margin calculations.
How to Manage Ingredient Suppliers & Vendor Profiles
Keep vendor contact books, payment terms, delivery lead times, and linked purchase supplies.
How to Create Purchase Orders & Receive Goods (GRN)
Issue formal purchase orders to suppliers and record incoming deliveries to increase inventory on-hand balances.
How to Transfer Stock Between Storage Locations & Branches
Move ingredients between Main Stock, Cold Room, Kitchen, and Bar with formal dispatch and receiving confirmation.
How to Perform Physical Stock Counts & Audits
Perform scheduled stock takes, enter physical counts, and reconcile inventory discrepancies with approval controls.
How to Record Spoilage, Waste & Stock Adjustments
Log kitchen prep waste, expired food items, broken bottles, and adjust stock counts with reason codes.
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