Stock counts and waste | Codeblix Restaurant

Episode eleven. Stock control: what you have, what you counted, and what you lost. Available Stock shows every item you hold: the quantity on hand, the average cost, and the value, for each store. The value is the quantity on hand times the weighted-average cost, so it follows the prices you actually paid. Reorder at sets the low-stock level for this store. Anything at or below it appears on the Low stock tab. Units, under Menu and Costing, define how things are measured: by piece, by weight, or by volume. Every unit converts to its base. One pound is about 0.45 kilos, and a millilitre is a thousandth of a litre. So a recipe can use grams of an ingredient you buy by the kilo. Stock Reconciliation lists every count. Click Start a stock take. Pick the store, give the count a name, and click Start count. The count sheet fills with every item in stock. Enter what you actually counted: 58 fish fillets instead of 60, and 27 and a half kilos of seafood instead of 28. The variance appears straight away. Save progress to come back later. When you are done, click Post count. Stock is corrected, and a posted count can no longer be edited. Stock Audit and Reconciliation brings the checks together: counts, stock levels, adjustments, movements, low stock, and waste review. The recent count audit trail shows each count activity, and the staff member who did it. Spoiled, dropped, or over-prepared? Open Waste and Loss, and click Log Waste. Search the item, enter the quantity, choose the reason, and add a note. Then click Log Waste Event. Stock comes out straight away, and the entry waits for approval. The person who logged it cannot approve it. Another person must. The head chef logged spoiled fish and potatoes yesterday, so the manager reviews that entry, and clicks Approve. Every stock change is kept in Stock Activity, a read-only trail showing who made it and the reference. Here is the waste just logged. And for items with a shelf life, Batches and expiry lists each batch received with its batch number, and flags anything expiring soon. Next: recipes, and real food cost.