Stock management gives you visibility and control over your products, ingredients, and purchased goods. With these features, you can gauge your current inventory levels, link suppliers to specific items, set par levels (reorder points), conduct stock counts, and set up Stock locations to get an accurate assessment of where products are stored in your restaurant.
Visit these articles to learn more about using Stock management:
| Section | Description |
| Items | An overview of all items in inventory. Select specific items to link a supplier to that item or edit its measurement type. For example, liquid products like sauces may be measured by volume, while physical products like cheese are measured by weight. |
| Stock levels | The stock levels page displays the total value of all stock items as well as the cost price and quantity per item. You can export stock-level data or sort, filter, and search for items in the table. |
| Stock counts | Stock counts help you perform inventory assessments by allowing you to enter the physical quantity on hand of each item. After completing a stock count, inventory levels will adjust, and you can see your total stock value and the changes (variance) that took place after finishing the count. |
| Stock locations | Create stock locations to help you and your staff identify where items are stored for stock counts (e.g., the bar, cellar, or walk-in fridge). |
| Par levels | Use par levels to establish item reorder points. This way, when you start your next purchase order, you can see which items are below par level and know what to order. |
| Wastage |
Access wastage to monitor and track items that have been lost or discarded. From the Wastage dashboard, you can see the reason and value behind what was lost. Create new wastage events when items are scrapped to adjust your inventory and keep your stock levels up to date. |