Inventory
Inventory tracks what your kitchen stocks and what it costs. You record supplier bills, and stock goes up at its true cost, tax and delivery included. Dishes get recipes, so every order the kitchen accepts uses up ingredients on its own. Counts, wastage and reports show where stock went.
Inventory is an add-on sold on request. Ask Menuthere support to turn it on, and Inventory appears under More.
It tracks ingredients. To limit how many plates of a dish can be sold, use Dish stock.
- Where
- More → Inventory
- Time
- 20 min
- Updated
Set up your items
Open More → Inventory. The tabs are Overview, Items, Purchases, Suppliers, Recipes, Counts and Reports.
Step 1: Add what you stock
On a new store, press Start from a list, choose Restaurant, Café, Bakery or Juice & shakes, untick what you don't use and add the rest. Or press Add item.
Step 2: Fill in an item
Give it a Name and choose what it is Counted in — kg, g, lb, oz, L, ml, gal, pcs and so on. Every quantity of the item is kept in that unit. Bought in is for things you buy; Prep item (made here) is for gravies, doughs and marinades you make in batches.
Step 3: Add the packs you buy in
Under Packs you buy in, add a bag, case or tray and how much it holds — a bag that holds 25 kg. A bill can then say "2 bags" and stock goes up by 50 kg.
Step 4: Set reordering
Reorder at marks the item Low at or below that level. Order up to is how much you like to have after an order; it sets the suggested order.
Record purchases
Step 1: Record a bill
In Purchases, under Bills, press Record a bill. Choose the Supplier (or + New supplier…), the Bill date, and under Prices on the bill choose Before tax, Include tax or No tax.
Step 2: Add the items
For each line choose the item, how it was Bought as (the unit or a pack), Qty, Rate and any Disc % and Tax %. Under each line you see how much goes into stock and its landed cost per unit, with a red warning when it costs more than 5% over the last bill.
Step 3: Add charges and save
Enter Delivery / other charges and Round off if the bill has them, attach a photo or PDF of the supplier's invoice, and turn on Paid in full now if you paid on the spot. Press Save. Stock goes up at once.
Step 4: Pay a bill later
Open the bill and press Record payment. Bills show Unpaid, Part paid, Paid or Overdue (past the due date). The To pay filter lists what you owe.
- In India, tax is shown as CGST and SGST, or as IGST when the supplier is marked From another state.
- Delivery and other charges are spread over the items, so each item's cost is what it really cost you.
- A supplier's Pay within days sets each bill's due date.
- Cancel this bill takes its items back off stock. The bill stays in the list, marked Cancelled.
Order from a supplier
Step 1: Draft an order
In Purchases, choose Orders to suppliers and press New order, or press Draft order under Suggested orders to start one with the items running low.
Step 2: Send it
Open the order and press Send on WhatsApp. The order opens in WhatsApp addressed to the supplier, ready to send. Copy puts the same message on your clipboard.
Step 3: Receive it
When the goods arrive press Receive goods. A bill opens with what is still to come; correct quantities and prices to match the delivery and save. The order shows Partly received or Received.
Recipes: orders use up stock
Step 1: Open a dish
In Recipes, press a dish. No recipe dishes are listed with Add.
Step 2: Say what one plate uses
Press Add ingredient, choose the item and how much one plate uses, in any matching unit (150 g of an item counted in kg). You see the Ingredient cost, Selling price and Food cost as a percentage.
Step 3: Sizes
For a dish sold in sizes, the All sizes recipe is used by every size. Open a size and press Give … its own recipe to set one for that size. Press Save recipe.
- When the kitchen accepts an order, its dishes' ingredients come off stock — from the website, QR ordering, POS, captain app and Petpooja alike. A pending order uses nothing yet.
- If an order is cancelled, its ingredients go back. Items added to a running table order are used up too.
- Prep items have a Batch recipe on their page. Press Make a batch to use up the ingredients and add the batch, costed at what went into it.
Count stock and log wastage
Step 1: Start a count
In Counts, press New count and choose Everything, By place, By category or Low items.
Step 2: Enter what is on the shelf
Type each counted quantity. It saves as you type. Turn on Hide expected (blind count) to count without seeing the system figure. Items left blank don't change.
Step 3: Post the count
Press Post count. Stock is set to what you counted and the difference, at cost, is recorded.
To record food thrown away, press Log wastage, choose the items and quantities and a reason such as Expired, Spoiled or Staff meal. For a single correction, open the item and press Adjust stock.
Overview and reports
| Where | What it shows |
|---|---|
| Overview | Stock value, Running low, Bought this month, Owed to suppliers, Used in orders this month with food cost, and Wasted this month; the items running low, the most used, prices that went up and recent stock changes. |
| An item's page | In stock, average cost, value, the bills it was bought on, the recipes that use it, and its full History — every change with the stock after it. |
| Reports | For a period: each item's opening stock, bought, made, used, wasted, adjusted and closing stock, with values; and what you bought from each supplier. CSV downloads it. |
Questions
Does stock go down when I sell a dish?
How do I get Inventory?
Can I fix a wrong bill?
Why is stock below zero?
Related
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