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The Stock tab shows current on-hand quantities for every ingredient, colour-coded by status. Restocking is how you record a delivery — it updates the quantity, captures the unit cost for food-cost analysis, and stores a reference number for reconciliation.
Restock modal with quantity, unit cost, reference number, and live preview

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Who this is for

  • Manager — receives deliveries, enters restocks.
  • Owner / Admin — reviews restock history in the Adjustments log.

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Reading the Stock tab

Each ingredient row shows: Tap a status badge to filter the tab to just that band. Tap the ingredient name to open the edit drawer.

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Record a restock (delivery)

1

Open the ingredient

On the Stock tab, tap Restock on the ingredient row — or tap the ingredient and choose Restock from the drawer.
2

Enter the quantity received

Enter the amount that arrived, in the ingredient’s base unit. The After restock preview updates live to show your new on-hand quantity.
If a supplier delivers in a different unit (e.g. a 25 kg sack of flour and your ingredient is in kg), enter 25. If they deliver in a box that contains multiple units, convert to the base unit first.
3

Enter the unit cost

Cost per one unit of ingredient — for example ZMW 32 per kg of onions. The Total cost preview multiplies quantity × unit cost so you can cross-check against the invoice.
The unit cost you enter here overwrites the ingredient’s saved unit cost. This is intentional — food-cost analysis should reflect what you actually paid on the last delivery. If your supplier’s price fluctuates weekly, the restock modal is where that new price flows into the system.
4

Enter the reference number (optional but recommended)

Supplier invoice number, purchase order, or delivery note. Stored on the adjustment row and shown in the Adjustments log for reconciliation.
5

Confirm

Tap Restock to save. The current stock updates immediately, a row is written to the Adjustments log with type restock, and (if enabled) any items that were auto-blocked because of this ingredient are re-evaluated. Overrides with expiry mode On restock are auto-expired.

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Record waste or damage

Use Waste for spoilage (yesterday’s prawns, expired milk) and Damage for anything broken or unusable (a dropped bottle, freezer failure). Both subtract from current stock and write to the Adjustments log with the corresponding type — separated so your reports can distinguish preventable loss from operational spoilage.
1

Choose Waste or Damage

From the ingredient row action menu.
2

Enter the quantity

In the ingredient’s base unit.
3

Enter a reason (optional)

Free-text — e.g. Freezer power cut overnight or Dropped during service. Highly recommended for audits.
4

Confirm

Requires a manager PIN. Stock is reduced immediately.

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Manual adjustment (audit / recount)

Use Adjust only when a physical stock count reveals a discrepancy you cannot attribute to a specific cause. It writes a row to the Adjustments log with type manual, requires a manager PIN, and forces a reason — this is your audit trail.
Never use Adjust to record a delivery. Use Restock so the unit cost and reference number are captured.

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Tips & best practices

Restock at the door. Enter the delivery on the tablet while the supplier is still there. Any short-delivery or wrong-price is caught before the driver leaves.
Do a weekly recount on your top 10 ingredients. Compare the physical count to current_stock and use Adjust with a reason if they don’t match. Small drifts are normal; large drifts point to a broken recipe or an untracked modifier.
If the same ingredient comes from multiple suppliers with different prices, restock as separate entries. The Adjustments log preserves each supplier’s price for cost analysis.

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Common mistakes

  • Restocking in the wrong unit — the delivery is 25 kg but somebody types 25000 thinking in grams. The preview will show an absurd total cost — always sanity-check the total.
  • Skipping the reference number — makes it impossible to reconcile with supplier invoices at month-end.
  • Using Adjust for a delivery — hides the unit cost from food-cost reports and loses the invoice trail.
  • Recording waste as damage (or vice-versa) — muddies the reports. Waste = spoiled but was going to be used. Damage = physical loss.
Last modified on July 19, 2026