# Arrange storage areas for counts

**Console: Stock → Storage areas.** Confirm the working location. These areas
organise physical stock counts; they are not restaurant seating areas or
business-wide menu categories.

1. Select **Add Area** or **Add storage area**, name the physical area, and add
   a useful description—for example, the shelf or room the team counts.
2. Save and review active state and **Order**. Counts follow this order, so
   match the route staff walk through the kitchen and stores.
3. Assign the appropriate stock items and inspect a count for this location.
   Verify each item is found in the expected area and quantities are not counted
   twice when goods are stored in more than one place.

Names such as Walk-in, Freezer, Dry store, and Bar are examples, not proof of
this restaurant's storage setup. Use its actual rooms and agreed count process.

Deleting an area removes that assignment from its items. Review and reassign
those items deliberately; it does not dispose of their stock. A missing area or
an empty filter does not mean the underlying stock balance is zero.

If saving or loading fails, use the retry path and inspect the existing area
before adding another. Escalate with location, area, affected item assignment,
intended count order, and exact error.