Stock control
Ingredients, supplier products and wastage
The difference between an ingredient and a supplier product, adding them in the order an invoice reads, and logging wastage.
Ingredients, supplier products and wastage
Stock keeps two kinds of thing, both under Catalogue in the menu:
- An ingredient is what you use and count: flour, milk, house red. Its stock level, par level and recipes all hang off it.
- A supplier product is what you buy: "Allied Mills Flour 12.5 kg" from a particular supplier, in a particular pack, at a particular price. Each one goes into an ingredient, and several can go into the same one, so you can buy the same flour from two suppliers.
Ingredients
The Ingredients list can be searched by name, and chips narrow it in one tap: Below par, Out and No supplier product (ingredients you can't reorder yet because nothing you buy goes into them). The chips you pick stay in the address bar, so a filtered list can be bookmarked or shared.
Each ingredient has its own page. It shows what you have on hand, what is booked for upcoming orders and functions, what is available, the par level, how much you use a week and how long the stock will last. Below that are the supplier products that go into it, the recipes that use it, its price history and every movement in and out.
Adding a supplier product
Add supplier product asks for things in the order you read them off an invoice:
- What is it called on the invoice? Type it as the supplier prints it, so the next invoice recognises it.
- Supplier. Pick one, or choose + New to add a supplier without leaving the form.
- Pack. How it comes, such as a 12.5 kg sack or a case of 6 × 750 ml.
- Goes into stock as. The ingredient it adds to. Stock suggests one from the name when it can; choose + New to create the ingredient on the spot.
- Product code and barcode, if you have them.
Location, folder and areas are under Filing and are usually filled in for you. Save and add another keeps the supplier, the pack unit and the filing, so typing up a whole invoice is quick.
The Supplier products list shows six columns to start with. Use Columns to choose which ones you see; your choice is remembered on that device. Filter by supplier, or use the Needs review chip to find products Stock made for you from an invoice, and No barcode to find the ones without a barcode.
Logging wastage
Open an ingredient and choose Log wastage when stock leaves without being sold. Pick a reason:
- Spoiled or out of date
- Dropped or broken
- Prep or trim waste
- Staff meal
- Given away or comped
- Customer return
- Other
Enter the amount in packs or loose, as it is easiest to measure, and add a note if it helps. Wastage always takes stock away, so there is no minus sign to remember, and because every entry carries one of these reasons, wastage can be reported on by reason.
Correcting a count
Correct the count is for fixing a single ingredient between full counts. Type how much is there now and Stock works out the difference and records it. For a full count of a shelf or an area, use Count instead; see Counting your stock.