Keep units and quantities consistent
Define units before receiving stock or writing recipes. Ingredient ratios help represent how purchasing and usage quantities relate. Check the conversion with a small example so a bag, bottle or portion does not silently become the wrong number.
Record movements with a reason
Use item in and item out for saleable stock, and ingredient in and ingredient out for ingredients. Maintain suppliers and review supporting notes. Corrections and loss should be recorded rather than hidden by changing an opening balance.
Compare the record with the shelf
Perform stock opname and review ingredient profit/loss information where applicable. Investigate differences between expected usage and counted quantities. Recipe accuracy, waste, receiving mistakes and missed movements can all change the result.
What your team can do
- Ingredient library, categories, ratios and units.
- Ingredient in/out and ingredient profit/loss review.
- Suppliers, item stock, item in/out and stock opname.
A practical workflow
- Set units, opening quantities and supplier references.
- Connect recipe ingredients to the menu items that use them.
- Record receiving and adjustments, then count and review variances.
Questions before you start
Are item stock and ingredient stock the same?
No. Item stock tracks saleable goods. Ingredients represent the inputs used by a recipe. Configure the appropriate records for your business.
Which plan includes ingredients?
Basic includes inventory. Ingredient and recipe tools are included in Pro or the relevant available add-on; compare the current plans before subscribing.
Can this guarantee zero stock loss?
No software can guarantee that. Complete movement records and regular counts help identify differences that your team must investigate.
New businesses receive a 14-day trial automatically at sign-up. After the trial, choose the subscription for each outlet.