How inventory moves

Inventory tracks quantities and costs by branch or warehouse. Receipts, transfers, production, counts and sales each have their own workflow, so use the document that matches the physical movement.

Start tracking stock

1. Create inventory items with accurate units and conversion factors.
2. Add suppliers and record incoming goods through Purchasing.
3. Link ingredients to products, sizes and modifier options.
4. Sync the cashier before selling the updated menu.
5. Review uploaded movements in inventory reports.

Sales and corrections

Sales consume ingredients when the order is placed. The console applies that movement when the order uploads, even if it is still unpaid. Payment does not consume unchanged items again.

Voiding returns the original stock consumption. A voided line marked wasted keeps its ingredients consumed. Use quantity adjustments for supported stock removals, and inventory counts to reconcile a physical count.

Transfers leave the source when sent and reach the destination when received. Production consumes ingredients and adds the produced item.

Always check location, unit and posting status when investigating a balance.

Read inventory items, counts and history.