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Kitchen Stock Management, Transfers, and Adjustments

This section focuses on the operational side of inventory—managing what is currently sitting on your shelves, moving it between sections, and recording losses.

Overview: Kitchen Stock Management​

Location: Back Office > Inventory > Stock (for example, Mexican Section / Main Kitchen)

This dashboard provides a real-time view of the stock levels in specific storage locations or kitchen sections. It is the control center for chefs and store managers to monitor usage and waste.

Key Data Points:

  • Current Quantity: The live amount of stock available (for example, 47 kg).
  • Minimum Quantity: The reorder point (alerts you when stock is low).
  • Cost Per Unit: The value of the item based on the purchase price.
  • Actions: Tools to Adjust Stock, View History, and View Batches.

How-to Guides​

Guide 1: How to Record Wastage (Adjust Stock)​

Objective: Manually reduce stock count when items are spoiled, dropped, expired, or used for tasting. This ensures your "Theoretical Stock" matches your "Physical Stock."

  1. Locate Item: In the Stock Management list, find the item (for example, Tomato).
  2. Click Adjust: Click the Green/Blue Adjustment Icon (box with arrows or sliders) in the Actions column.
  3. Select Adjustment Type: In the popup, select Wastage.
  4. Select Reason: Choose a specific reason for the loss:
    • Expired
    • Damaged
    • Cooking Error
    • Over Production
    • Theft/Other
  5. Select Batch (Crucial): You must select exactly which batch is being thrown away (for example, the one expiring tomorrow).
  6. Enter Quantity: Type the amount to be deducted (for example, 5 kg).
  7. Submit: Click SUBMIT. The stock is immediately reduced, and the cost is recorded as a loss in reports.

Guide 2: How to Transfer Stock Between Locations​

Objective: Move ingredients from one area (for example, Main Warehouse) to another (for example, Italian Kitchen or Freezer Room).

  1. Initiate Transfer: Click the Purple "Transfer" Button at the top right of the page.
  2. Select Destination: Choose where the items are going (for example, Freezer Room Inventory).
  3. Add Items:
    • Search Item: Type the item name (for example, Chicken).
    • Select Batch: Choose the specific batch you are moving.
    • Quantity: Enter how much you are moving.
  4. Add Multiple Items: If moving several things, click the (+) Button to add more rows to the same transfer slip.
  5. Notes: Add a reference note (for example, "Weekly Restock").
  6. Finalize: Click TRANSFER. The stock decreases in the source location and increases in the destination immediately.

Guide 3: How to View Batches (Lots) & Expiry Dates​

Objective: Check specific expiry dates and costs associated with different shipments of the same item.

  1. Click Batch List: Click the Blue List Icon (next to the adjustment icon) on the item row.
  2. Review Details: A popup will show a table containing:
    • Batch No: The unique ID assigned upon delivery (GRN).
    • Expiry Date: When this specific batch goes bad.
    • Available: How much of this specific shipment is left.
    • Received Date: When it arrived.
  3. Search: You can filter by date range to find old batches that need to be used first (FIFO).

Guide 4: Viewing Individual Item History​

Objective: Investigate why stock for a specific item is low by seeing every single transaction.

  1. Click History: Click the Clock Icon (History) on the item row.
  2. Analyze Timeline: The popup shows a chronological log:
    • Production: Stock automatically deducted when a menu item was cooked.
    • Transfer: Stock moved in/out.
    • Wastage: Manual reductions.
    • Purchase: New stock received.
  3. Filter: Use the "Filter by Type" dropdown to see only Wastage or only Production events.

Part 2: Stock Adjustment Reports​

Location: Back Office > Inventory > Stock > View Reports

Objective: View a high-level summary of all inventory adjustments (Waste & Transfers) over a period of time.

  1. Set Date Range: Select the Start Date and End Date for the report.
  2. Apply Filters: Click APPLY FILTERS.
  3. Review Summary Cards:
    • Transfer: Total number of transfer transactions and units moved.
    • Wastage: Total number of wastage events and units lost.
  4. Detailed Table: Scroll down to see the full list of transactions, including:
    • Type: (for example, Waste_on_cancelled_order or Manual_Wastage).
    • Ingredient: What was lost/moved.
    • Notes: System-generated notes (for example, "Deducted for product batch production: Chicken Burger").