Documentation

Inventory

Stores, suppliers, purchasing, recipes and stock counts.

11 pages

Inventory overviewPurchase order to payable, and the weighted-average cost of everything on the shelf: what Inventory is for and who does which part of it.
The stock catalog: stores and itemsStores are where stock lives and items are what the house buys — grouped two levels deep, and counted in the base unit you set here.
Suppliers and price listsWho you buy from, the segment you classify them under, and the last price you agreed — the figure that fills in a purchase-order line by itself.
Raise a purchase orderRaise an order with its credit term and requesting department, approve it, send it, print it, and reopen a closed one when you have to.
Purchasing spendWhat the property committed, received and still owes over a window — grouped by cost centre, by department or by supplier.
Receive goods, and return themBook a delivery into stock, in full or in part, at the price on the order — and send back what should never have been accepted.
Match a supplier invoiceCheck the supplier's invoice against the order and the goods, then match it to raise an already-approved bill in Payables.
RecipesWhat a dish is made of, priced at what its ingredients cost today rather than what they cost when you wrote it down.
Issue stock to a departmentIssue stock by item or by recipe. It depletes at weighted-average cost and books the cost of goods sold to the ledger.
Stock countsCount a store, post the variance, and let the books agree with the shelf. A posted count is frozen — check before you press it.
Stock valuation and reorder pointsWhat is on hand, what it is worth at weighted-average cost, whether the levels still reconcile with their own history — and the minimum each store should never drop below.