Set up stock items, units, and packs
Console: Stock → Stock items. For the stock lead. These are ingredients and
supplies you physically hold, not the restaurant's guest-facing menu items.
- Select Add item and enter a clear name, Unit of measure, category,
and relevant SKU/barcode. The base unit is what the item is counted and
costed in, such as kg, L, or each.
- Open the saved item. Review Base unit, stock by location, current cost,
and its active state. Creating the catalogue item does not establish an
opening quantity at every location.
- Under Variants, use Add variant for each physical pack, such as a
bottle or case. Enter the pack-size unit and amount; check Saved as in
base units before confirming. Add the correct pack barcode where needed.
- In Edit, set a Count unit when staff count in bottles, kegs, or
another supported unit. Check conversion to the base unit rather than
assuming the visible count number is litres or kilograms.
- Review par, reorder point, and reorder quantity with the stock lead, then
Save changes. Verify the saved units, conversions, thresholds, and
status.
- Link actual packs and prices through Suppliers, then
complete the location's opening count.
For example, a six-bottle case of 750 mL bottles contains 4.5 L. If the base
unit is L, a pack size of 6 would mean 6 L, not six bottles. Check the displayed
conversion and supplier price per pack before receiving.
The item detail can show suppliers, price history, recipes using it, and storage
areas. Check verified allergen/nutrition information and its stated basis before
using it for recipe or label content. An unspecified value is not proof of a
free-from claim.
Deactivate hides the item from counts; deletion has a permanent
confirmation. Review recipe, pack, and supplier links before removing records.
Do not change the base unit casually on an item with existing stock and recipes.
Resolve that change with the stock lead and verify affected quantities first.
After an uncertain save, reopen the same item or variant before adding another.
Escalate with location, item, base/count unit, pack conversion, observed
quantity, and exact error. Use Stock levels to check location
balances.