Inventory

The inventory section gives you a live view of what ingredients you currently have in stock. It helps you avoid running out of key items, track waste, and understand where your food costs are going.

What you can see

Ingredients are grouped by category (for example, Produce, Dairy, Proteins, Dry goods). For each ingredient you can see:

• The current stock quantity
• The unit (kg, litres, pieces, etc.)
• The price per unit
• Whether the stock level is below the minimum (highlighted in red)

Checking stock levels

Go to Inventory in the main menu. Browse the categories or use the search to find a specific ingredient.

Click on any ingredient to see its full history — every time stock changed, why it changed, and who recorded the change.

How stock changes automatically

Stock levels decrease automatically when the kitchen records a write-off (see Kitchen). This means you do not have to manually deduct ingredients after cooking — it happens as part of the kitchen workflow.

Stock also increases when a purchase order is received and marked as delivered. See Purchases for details.

Adjusting stock manually

If you count your stock and the system does not match (for example, after a delivery or after discovering spoilage), you can record a manual adjustment:

1. Open the ingredient
2. Click + Add adjustment
3. Enter the quantity change:
   • Positive number to add stock (e.g. +10 if you received 10 kg)
   • Negative number to remove stock (e.g. -2 if 2 kg spoiled)
4. Select the reason:
   • Delivery received — new stock arrived
   • Spoilage — food went bad
   • Stock count correction — physical count differs from system
   • Waste — food was discarded
   • Other — for anything else
5. Optionally add a note
6. Click Save

This keeps a complete audit trail of every stock movement.

Minimum stock levels

You can set a minimum stock level for each ingredient — the lowest amount you want to have on hand. When stock falls below this level:

• The ingredient is highlighted in the inventory list
• It may appear on your shopping list automatically

To set a minimum:

1. Open the ingredient
2. Click Edit
3. Enter a value in the Minimum stock field
4. Click Save

Inventory history

Every change to an ingredient's stock is recorded with:

• The date and time
• The type of change (write-off, adjustment, delivery, etc.)
• The quantity changed
• Who made the change

This history cannot be deleted — it forms a permanent audit trail for food safety and cost control purposes.

Group inventory

If your organisation has multiple kitchens or locations, you can view a combined inventory across all of them from the Group inventory view. This gives a total picture of stock across your entire operation.

Inventory reports

From the inventory section you can generate:

• Current stock report — snapshot of everything in stock right now
• Stock movement report — all changes over a date range
• Low stock report — items currently below minimum level
• Valuation report — total value of your current stock (quantity × price)