Web portal: inventory

What inventory covers

When advanced inventory is enabled, you track ingredients and stock levels that sell-through can deduct. Menu items may link to recipes so one sale reduces multiple ingredients.

Set up stock

1. Open Inventory in the portal.
2. Add ingredients or stock items with units and starting quantities.
3. Link menu items to recipes or stock rows where your portal supports it.
4. Record purchases or adjustments when new stock arrives so counts stay honest.

During service

Paid sales typically deduct stock. Holds may reserve or wait until cook/pay depending on configuration. Cancels before cook usually release reservations; refunds may restore stock when configured.

1. After a busy service, skim low-stock alerts if enabled.
2. After a large refund or cancel, verify the related ingredient levels.
3. Use movement history when a count does not match what the floor expects.

Tips

1. Count high-cost ingredients more often than dry goods.
2. Do not rely on inventory alone for guest-facing availability — still mark items unavailable when the kitchen cannot sell them.