Stock Management
Kitchen → Stock: operational ingredient list, quantities and movements.
Read the current stock list
Stock shows a search/filter toolbar, Actions, Create item when permitted and an ingredient table. It no longer has the old Total Items, Low Stock and Inventory Value KPI cards. Value is shown per row and on the ingredient record, not in a summary card above the list.
Search and filter by category or status
Search by name. Category selects categories; Status offers Low Stock and OK. All Filters opens the combined filter panel. Criteria combine. Select Low Stock under Status to isolate ingredients needing restocking. Do not look for the old Low Stock Only checkbox. An empty filtered list is different from a loading error.
Read columns and packaging levels
The table includes name, category, quantity, price, total row value, supplier and status. Status flags Low Stock when the configured threshold is reached, otherwise showing the appropriate item state. Quantity and Price cells cycle available packaging display levels. This changes presentation, not stock. There is no gear column selector beside this page’s filters. An active ingredient with zero quantity also counts as Low Stock, even without a positive threshold.
Create or edit an ingredient record
With kitchen management permission, click Create item or open an existing row. The full-screen editor is continuous with a side summary; it does not have the old General and Packaging & Pricing tabs. Work through Identity & purchase, Purchase & price, Units and conversions, reorder threshold and Invoice names. Save commits the record.
Enter identity, purchase and price
Enter the order name, category, reference and supplier as needed. Under Purchase & price, describe the quantity and packaging actually bought, then the total price and requested VAT information. Supported forms cover a simple quantity, a container with contents, or packages containing multiple units. Check the base-unit summary before Save. Use Actions → price display to change list presentation excluding/including VAT; this does not alter recorded purchases.
Understand units and conversions
Base quantities use g, kg, ml, l or units. Packaging describes how they are bought: for example, 2 cartons × 12 cans × 400 g = 9.6 kg. Recipes use compatible units. Under Units and conversions, add a custom recipe unit with its equivalent base quantity and verify the conversion. Never infer a container’s contents from its name alone.
Record a receipt, waste or adjustment
Open the row action menu and choose the movement. Enter a positive quantity in the displayed unit and an optional note. Receive adds it; waste and manual adjustment subtract it. Check current and resulting stock before Confirm. If the movement saved but refresh failed, retry refresh rather than entering a second movement.
Read history and understand variance
The row History action shows up to 50 recent movements with type, quantity change, note and date. Distinguish receipts, waste and adjustments from consumption created by sales or production. A load error is not empty history. Compare theoretical and actual use for the relevant day in Daily Operations and check recipes and closing counts.
Categories, selection and bulk actions
Use row checkboxes to select records. Depending on permissions and selection, Actions offers category management, category or VAT updates, deletion and deselection. Category and Status filters limit the visible list; check selected rows before editing multiple records. Deletion confirmation is separate from filtering.
Import a delivery and resume a draft
From Actions, open Import delivery. Choose the supplier, upload the document and review extracted lines before confirming: matches to existing ingredients, units, packaging, quantities, prices and VAT. Analysis is not a confirmed receipt. Save a draft when needed and resume it from Supplies. Delivery-note import · Suppliers and purchases.
Link ingredients to recipes
In a saved item, Recipe and cost lets you add raw ingredients or preparations and enter quantities per serving or size. Stock record price and unit feed the calculation. Import a recipe from its recipe import action or Recipe Lab; this is not a bulk action of the Stock list. Recipe quantities · Recipe Lab.
Check after changes
After saving, check quantity, price, unit, status and effects on affected recipes. If image upload or refresh fails after a record was created, finish that step on the existing record without duplication. Align thresholds with your purchasing cycle and check the day before closing it. Units and stock settings · Daily Operations. Estimated supplies in Day review require explicit draft generation and a manual send; closing or generating does not transmit a supplier order. For an item tracked by a shared counter whose rule shows the remaining count, the cart accounts for available quantity even above the low-stock threshold. That threshold controls the warning, not the cart cap. See Availability to check the rule and manual overrides.
Investigate predefined product stock
Predefined item stocks now have a journal under Items & menus → Stock history and on each product. A rotating carte can prepare initial allowances per series and publish them without restoring already committed units. Previous remaining counts are not carried forward. Order changes and pre-production releases use the original frozen pool; a produced item remains consumed. Ingredient/preparation quantities and recipe costs remain separate. See Availability for initial imports, corrections and history filters.
Identify the variant to prepare
For an item with position choices, check the characters and their order on the order and ticket. Kitchen counters distinguish choice combinations so two products with the same format are not confused. Availability and stock movements continue to use the item and its priced format; a descriptive character creates no surcharge or second stock debit.