Stock, recipes and food cost

1. Low stock warning

   How many items are at or below their low-stock alert level. Those items carry a low badge in the stock list.

2. Inventory sections

   Stock lists your ingredients, Recipes links them to menu items, and Suppliers, Purchasing, Invoices and Stocktake cover buying and counting. The tour covers the tab that is open; start it again on another tab to see that one.

3. Add a stock item

   Create an ingredient or supply with its unit, unit cost, reorder level, low-stock alert level and supplier. Switch off Track stock for items you do not want to count.

4. Stock list

   Every item with its current quantity, unit cost and supplier. Stock goes down automatically when menu items with a recipe are sold, and faded rows are inactive items.

5. Adjust, waste, edit, delete

   Adjust sets a new quantity or adds a plus or minus change; Waste records spoiled or discarded stock with a required reason. Both are saved as stock movements rather than overwriting the number. The pencil edits the item and the bin deletes it.

6. Recipes and food cost

   For each menu item, add the ingredients and quantities it uses (per variant if needed) to calculate its unit cost (COGS). Items without a recipe can use a manual cost instead.

7. Suppliers

   Keep each supplier's contact person, email, phone, address, tax number, payment terms and notes. Suppliers can then be linked to stock items, purchase orders and invoices.

8. Purchase orders

   Create an order to a supplier with item lines, quantities and costs. Receive records what actually arrived and adds it to stock at the ordered cost; an order that has not been received can be cancelled.

9. Supplier invoices

   Record supplier invoices with their total and amount paid, optionally linked to a purchase order. Mark paid settles an open invoice; the pencil edits it and the bin deletes it.

10. Stocktake

    Start a new stocktake, enter the counted quantity of each item next to the system figure and save a draft as you go. Close and apply writes the differences into stock.

11. Stock, recipes and food cost

    Track your ingredients, link them to menu items through recipes, and see your real food cost (COGS) per dish. Selling a plate for less than it costs to make is the quietest way a kitchen loses money — this screen is where you finally see it and fix it.