Investigate waste, idle stock, and sold-out events
Reports → Inventory reports. Choose the location and period before comparing
stock and menu availability.
| Report | Read it as |
|---|
| Waste | Recorded waste quantity/value, reasons, items, and change from the previous period |
| Dead Stock | Items matching the selected low-movement threshold and period |
| Stock health | Recorded stock against configured pars and estimated usage cover |
| Auto 86 | Automatic sold-out events and recovery status, with estimated lost sales |
No waste records do not prove nothing was wasted. Keep recording through
Waste and returns. Staff meals and cancellation comps can be
shown separately; a comp discount on a paid bill is not the same record.
A dead-stock result depends on the selected movement threshold and time window.
Check physical quantity, counted coverage, and missing movements before making a
disposal or transfer decision. Days on hand is based on recent usage; an item
with no usage in that window needs review rather than a guessed consumption
rate.
Stock health covers items with pars set. Nothing under par is not proof that
every catalogue item was counted or has a suitable par. Check
Stock levels and opening coverage.
Auto 86 follows service countdown availability. Ingredient consumption/cost
alone does not establish a sold-out service count. Estimated lost sales are not
orders that were actually placed. Inspect
Menu countdowns and manual holds before
changing availability.
If a result is missing or surprising, check filters and source records first.
Escalate with location, period, item/unit, physical result, recorded movement or
event, and the exact warning/error.