Documentation
Inventory
Stores, suppliers, purchasing, recipes and stock counts.
10 pages
- Inventory overviewPurchase order to payable, and the weighted-average cost of everything on the shelf: what Inventory is for and who does which part of it.
- Stores and itemsStores are where stock lives and items are what the house buys — and the base unit you set here is what every later quantity is counted in.
- Suppliers and price listsWho you buy from, and the last price you agreed — the figure that fills in a purchase-order line by itself.
- Raise a purchase orderRaise an order, approve it, send it. Nothing can leave the building or be received against until the approval is on it.
- Receive goodsBook a delivery into stock, in full or in part, at the price on the order — and watch the weighted-average cost move with it.
- Match a supplier invoiceCheck the supplier's invoice against the order and the goods, then match it to raise an already-approved bill in Payables.
- RecipesWhat a dish is made of, priced at what its ingredients cost today rather than what they cost when you wrote it down.
- Issue stock to a departmentIssue stock by item or by recipe. It depletes at weighted-average cost and books the cost of goods sold to the ledger.
- Stock countsCount a store, post the variance, and let the books agree with the shelf. A posted count is frozen — check before you press it.
- Stock valuationWhat is on hand, what it is worth at weighted-average cost, and whether the stock levels still reconcile with their own history.