Set up stock with bulk catalogue tools
For the stock lead. In the Console, open Set up & manage stock from the
stock setup flow. Check the business; catalogue items and supplier pricing can
be used by more than one location. Writes require manage stock access. A
read-only notice permits review, not changes.
Review setup status
The setup checklist links categories, items and packs, supplier pricing,
recipes, storage areas, the first count, and the first purchase order. Use its
status to find missing work, then inspect the actual records. A Done indicator
is not proof that units, prices, physical stock, recipes, and purchasing terms
are correct for service.
Creating catalogue records does not create opening stock, receive a delivery, or
send an order. Complete Stock counts and
Purchase orders separately.
Add or update items
- Open Items. Review the existing rows before adding another item with the
same name. Paste spreadsheet cells or use the CSV toolbar where appropriate.
- Check Name, Category, Unit, SKU, Par (count unit),
Margin %, and Active. The base unit and the counted unit are
different concepts; check the displayed count unit before entering par.
- Start from sample adds editable, unsaved sample rows. It does not certify
that those products or quantities match your restaurant. Remove irrelevant
drafts before saving and avoid adding them twice.
- Resolve every row marked as needing fixing. Review the counts of valid rows
and errors, then use Save all.
- Read Confirm save when offered. Check new records and changes to existing
fields, then confirm the intended save.
- Inspect row results and reopen saved items. A save can report row failures
alongside successes; keep successful records and repair the failed rows.
CSV import and paste load drafts for review; they do not save automatically. Use
the toolbar's current column format and check units/category matches. A pack is
configured separately on the stock item; do not enter a case count as an
unconverted base quantity. See Items and packs.
Review supplier pricing
In Supplier pricing, choose the existing supplier and the intended product
pack/variant. Verify cost, the stated price basis, supplier code, and VAT fields
against the supplier document. A product with several pack sizes needs the
correct pack, not merely a matching product name.
Prepare missing suppliers and packs through Suppliers and
Items and packs before bulk pricing. Review changed
rows and Save all, then check both successful and failed results. Updating
supplier pricing is separate from stock receipt, invoice approval, and sending a
purchase order.
Recover an uncertain or partial save
Keep the same grid and business context. Inspect saved rows and existing records
before repeating the save or importing the sheet again. Resolve highlighted
validation and review unexpected changes with the stock lead. Do not rely on an
Undo control to remove newly created records or reverse later operational use;
verify the actual saved state and supported correction first.
Escalate with business/location, row/product, displayed unit or pack, intended
value, successful/failed result, and exact error. Keep supplier account details
and unrelated staff/guest records out of public captures.
For scanned-document suggestions use
Review proposed stock changes. For routine work use
Stock levels, Recipes, and
Receiving.