Moving POS · 4 articles
Inventory and recipes
Ingredients and costed recipes, stock deducted with every order, transfers and low-stock alerts.
- 01Add ingredients and link them to recipesSet up each ingredient with its unit, cost and low-stock threshold, then write a recipe for each size of a product, so every order deducts stock and food cost shows in your reports.
- 02Track stock in each branchEach branch holds its own stock of every ingredient. It is deducted automatically when an order is placed and restored if the order is cancelled. The Inventory page records purchases, adjustments and waste, and shows what is running low.
- 03Move stock between the warehouse and branchesTransfers move ingredients from the warehouse to your branches and back, at a branch's request or as a delivery the warehouse plans, and track each one from approval to count. Moving stock straight from one branch to another isn't available.
- 04Read your inventory analyticsThe inventory analytics page shows your stock value over time, what moved and what sat, what is low or out at each site, and transfer volume, for a period you choose.