Inventory Manager

Ingredients, suppliers, ordering, stock movements, production and wastage, and how they keep your costs true.

Kitchen plan Inventory Manager is part of the Kitchen plan.

Inventory Manager is where stock comes in, moves around and goes out. Every movement is costed, which is what keeps your menu costs and reports true.

How stock moves

In	Moves between	Out
Purchase Orders, when received	Stock Requests and Internal Transfers, between branches	Production, as ingredients are used
Cash Purchase, the last resort		Wastage
		Stocktaking corrections

Item	What it is for
Inventory List	Every ingredient, its stock, cost, supplier, allergens and calories.
Procurement (Beta)	Ingredients that still need a supplier, allergens or calories.
Purchase Orders	Order from suppliers, approve and receive.
Stock Request	A branch asks its central kitchen for stock.
Requisitions	Requests for stock, including those from the chef app, turned into purchase orders.
Internal Transfer	The central kitchen approves and sends stock requests.
Cash Purchase	Record something bought with cash.
Stocktaking	Count stock and correct the book.
Production Plan	Make sub recipes and dishes in batches.
Wastage Log	Record waste.

What you see depends on your role. Branch and Brand Managers see their own branches or brands.

Add ingredients and read the completeness icons.

Give every ingredient a supplier and price.

Raise, approve and receive orders.