Managing inventory & ingredients

Open “Inventory & ingredients” from your dashboard and you start with four live numbers: inventory value at weighted average cost, tracked items, balances at or below their threshold, and out-of-stock items.

• Your products appear exactly as they do on the Products page — the same cards, photos and sizes — and anything you add to the catalog shows up here automatically, organized by status: in stock, low, out, or untracked.
• Press “Manage stock” on any card to open its size list: every variant’s balance at a glance, with stock-in and adjustments one click per size.
• The alert threshold for each product or variant is set from the item profile (the history icon) inside the inventory screen itself.
• A new product is born untracked — sellable immediately; the first costed stock-in opens its ledger.

1. From a product card in the inventory screen, press “Manage stock” to open its size list.
2. Press the “Stock in” icon next to the size (or the product itself when it has no sizes).
3. Enter the quantity, the unit of measure and the unit cost for this shipment.
4. Add an optional note — the supplier invoice number, for example — and save; the balance updates in place.

The weighted average cost updates automatically after every receipt. And the first time you track an item, record an “opening balance” for what is physically on the shelf so the ledger starts from a true number.

After a physical count or an incident, correct the balance with the “Adjust / damage / loss” action: an adjustment up or down after counting, recorded damage, or loss. Every correction is logged as its own movement with a reason — balances are never edited silently.

Below the balances sits the “Stock movements ledger”: every receipt, sale, return, adjustment or recipe consumption recorded with its quantity, unit cost, total cost, the balance after the movement, who made it and when.

• Filter the ledger by movement type — opening balance, stock in, sale, return, adjustment in or out, damage, loss, transfers, recipe consumption.
• The “History & cost” action opens the movements of a single item with its cost over time.
• The “balance after” column shows the item’s stock following each movement, in order.

Inventory works with units of measure: ready-made system units, plus units you define for your own store across three dimensions — count, weight and volume — so receiving and recipes are recorded in the unit you actually trade in.

Assembly businesses — restaurants, cafés, groceries and gift stores (a gift box and its contents) — can link each product to a recipe of ingredients: the quantity required from every ingredient per unit sold. Recipe cost is derived automatically from the ingredients’ average costs, never typed in.

With every sale, the ingredients are deducted from stock automatically as a “recipe consumption” movement and their cost lands in your profits with no extra step from you.