Run your stock routine
For chefs, stock leads, shift leaders, and managers. In the Console, choose the
working location before opening Stock. Business-wide stock items, recipes,
and suppliers are shared; quantities, counts, and deliveries belong to a
location. In the staff app, open Settings → Stock. Your role determines
which actions are available. A view-only screen does not grant permission to
change stock.
| When | Open | What to check |
|---|
| Before service | Stock levels | Opening coverage, low stock, and items needing an order |
| Count the shelves | Stock counts | Physical quantity, displayed unit, saved entries, and variances |
| Limit portions for service | Menu countdowns | Portions left, manual sold-out holds, and sync status |
| Order from a supplier | Purchase orders | Supplier, pack size, price, and approval or sending status |
| Repeat a usual order | Order guides | Default quantities still match today's needs |
| Goods are rejected or returned | Supplier credits | Goods, evidence, supplier confirmation, and recovered value |
| Move goods to another location | Transfers | Source, destination, sent quantity, and actual receipt |
| Order from your central kitchen | Commissary | Production stage and the linked transfer's receipt |
A purchase order, a saved count, and a supplier credit are different records. Do
not use one to make another balance look correct. Record what physically
happened, then verify the resulting stock at the correct location.
If a save has an uncertain outcome, reopen the existing record before repeating
it. Preserve its reference and ask the stock lead to investigate. For device
queues and offline work, use
Connection and sync.