> ## Documentation Index
> Fetch the complete documentation index at: https://docs.dishink.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Inventory Adjustments

> Correct physical vs system stock discrepancies with reason codes and audit trail.

The **Adjustments** tab is your inventory audit trail. Every change to any ingredient's stock — whether recorded manually or generated automatically by an order — writes a row here. Nothing is ever silently overwritten.

<Frame>
  <img src="https://mintlify.s3.us-west-1.amazonaws.com/dishink/images/inventory/adjustments-log.png" alt="Adjustments log filtered by type with pagination controls" />
</Frame>

## Who this is for

* **Manager / Owner / Admin** — reviews stock movements at end-of-day, reconciles deliveries, investigates discrepancies.
* **Accountant / Auditor** — pulls the log for cost-of-goods reconciliation.

## What a row contains

Each entry shows:

| Field          | Description                                                                                     |
| -------------- | ----------------------------------------------------------------------------------------------- |
| **Time**       | When the change was recorded (device local time, stored in UTC).                                |
| **Ingredient** | Name and category.                                                                              |
| **Type**       | `restock`, `waste`, `damage`, `manual`, or `auto_deduction`.                                    |
| **Change**     | Positive (green) for stock added, negative (red) for stock removed.                             |
| **New stock**  | Resulting `current_stock` after the change.                                                     |
| **User**       | The staff member who recorded the change (or `System` for auto-deduction).                      |
| **Reference**  | Supplier invoice number (restocks), reason (waste/damage/manual), or order ID (auto-deduction). |
| **Unit cost**  | For restocks only — the cost per unit recorded at the time of delivery.                         |

## Filter the log

The filter bar (top of the tab) lets you narrow by type:

* **All** — every row.
* **Restock** — only deliveries.
* **Waste** — spoilage.
* **Damage** — physical loss.
* **Auto-deduction** — order-driven deductions.

Filters combine with the ingredient search box and the date range.

<Note>
  The log paginates 20 rows per page. Use the arrows at the bottom to move through history. Pagination is server-driven, so scrolling deep costs nothing on the device.
</Note>

## Adjustment types explained

<AccordionGroup>
  <Accordion title="restock">
    Recorded via the [Restock modal](/inventory/stock-levels). Adds stock and captures unit cost + reference number. Triggers a re-check of menu availability and expires **On restock** overrides.
  </Accordion>

  <Accordion title="waste">
    Manager records spoilage (expired, past prep window, over-portioned). Subtracts stock. Recommended to include a reason.
  </Accordion>

  <Accordion title="damage">
    Physical loss (dropped, broken, freezer failure, theft). Subtracts stock. Kept separate from waste so reports can distinguish preventable vs operational loss.
  </Accordion>

  <Accordion title="manual">
    A raw override to `current_stock`, used only after a physical recount. Requires a manager PIN and a reason.
  </Accordion>

  <Accordion title="auto_deduction">
    Written by the system when the kitchen completes an order line. Subtracts each linked ingredient by `quantity_per_serving × order_qty`. Order-driven modifiers add additional lines. Voids and cancellations write a matching reversal row.
  </Accordion>
</AccordionGroup>

## Reconciling with supplier invoices

<Steps>
  <Step title="Filter to Restock, this week">
    Set type = **Restock** and the date range to the invoice period.
  </Step>

  <Step title="Group by ingredient">
    Tap **Group by ingredient** (top right of the log). Each ingredient shows total received and total cost for the period.
  </Step>

  <Step title="Cross-check against invoices">
    Match your restock reference numbers to the supplier's invoice numbers. Any missing reference is a delivery someone forgot to log.
  </Step>

  <Step title="Export">
    Tap **Export → CSV** to download the filtered log for your accountant.
  </Step>
</Steps>

## Reversing a mistake

You cannot edit or delete an adjustment row — the audit log is append-only. If a restock was entered wrong, record a **Waste** or **Manual** adjustment with the difference and a clear reason (`Correction: restock #A234 entered as 25kg, actual 15kg`). Both rows remain visible.

## Tips & best practices

<Tip>
  **Filter to Waste + Damage every Monday.** Review last week's losses with the head chef. A spike in waste on a specific ingredient usually means a portioning or storage issue.
</Tip>

<Tip>
  Use the **User** column to spot training gaps. If one waiter regularly triggers void-driven reversals on the same items, they may need a refresher on the modifier flow.
</Tip>

## Common mistakes

* **Trying to edit a row** — the log is immutable by design. Record a corrective adjustment with a reason.
* **Empty reference on restocks** — makes reconciliation slow and error-prone at month-end.
* **Confusing waste vs damage** — muddies reports. Waste = would have been used. Damage = physical loss.

## Related pages

* [Stock Levels & Restocking](/inventory/stock-levels)
* [Recipes & Food Costing](/inventory/recipes)
* [Purchase Tracking](/inventory/purchase-tracking)
* [Ingredients](/inventory/ingredients)