Stocktake in a restaurant
(and salon):
- An item with a recipe keeps no stock of its own: its stock is its raw materials, deducted with every sale. A menu imported from a photo or file comes in without stock tracking. So when the inventory looks empty it says «You have … items sold without stock tracking» with this explanation.
- Raw materials (meat, chicken, bread, oil, boxes…): Inventory → «Raw materials» → «New raw material» with its unit (kg, litre, piece) and current quantity, then pick it in each item's recipe (Products → the item → «Recipe»). Quantities come in with a purchase bill; count them with «Raw materials count» (or print the count sheet).
- Ready products you buy and sell as they are (drinks, water, ready desserts): Products → select them → «Turn on stock tracking» (or open the item and turn on «Track stock»). They then show in the inventory and the stocktake, and purchases add to them.
- Full stocktake of both: Inventory → «Full stocktake» → «New stocktake», count, then «Post stocktake» (differences post an automatic entry).
- End of day: «End-of-day leftovers» for food cooked but not sold (back to its raw materials or written off).
If you get stuck on any step, ask the smart assistant inside the program.
Applies to these systems
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