A little more order behind the scenes.

Start with ingredients and suppliers.

Give stock a consistent name and unit. Keep supplier details beside purchase records, and use search and filters to find what you need.

• Ingredients and stocking units
• Supplier records
• On-hand and minimum quantities

A purchase is not stock until it arrives.

Save the supplier invoice as a draft. Explicit receiving updates stock when the goods are in hand. Recording an external supplier payment remains a separate action from the restaurant cash drawer.

Count, record and review.

Record waste and physical counts, then review the movement history when something needs explaining. Eligible manual entries can be reversed while the original remains in history.

See what needs attention.

Review low stock, count reviews and menu impact. Ingredient-linked menu details help you understand the context; changing a manual menu availability flag does not itself change ingredient stock.