> ## 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.

# Stock Levels

> Live quantity of every ingredient across every branch.

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.

<Frame>
  <img src="https://mintlify.s3.us-west-1.amazonaws.com/dishink/images/inventory/restock-modal.png" alt="Restock modal with quantity, unit cost, reference number, and live preview" />
</Frame>

## Who this is for

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

## Reading the Stock tab

Each ingredient row shows:

| Field             | Meaning                                                     |
| ----------------- | ----------------------------------------------------------- |
| **Name**          | Ingredient name and category badge                          |
| **Current stock** | Live on-hand quantity in the ingredient's base unit         |
| **Min / Max**     | Threshold levels                                            |
| **Unit cost**     | Latest recorded cost per unit (ZMW)                         |
| **Status**        | Green (healthy) · Amber (low) · Red (critical) · Grey (out) |
| **Actions**       | **Restock**, **Waste**, **Damage**, **Adjust**              |

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

## Record a restock (delivery)

<Steps>
  <Step title="Open the ingredient">
    On the **Stock** tab, tap **Restock** on the ingredient row — or tap the ingredient and choose **Restock** from the drawer.
  </Step>

  <Step title="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.

    <Note>
      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.
    </Note>
  </Step>

  <Step title="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.

    <Warning>
      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.
    </Warning>
  </Step>

  <Step title="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.
  </Step>

  <Step title="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.
  </Step>
</Steps>

## 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.

<Steps>
  <Step title="Choose Waste or Damage">
    From the ingredient row action menu.
  </Step>

  <Step title="Enter the quantity">
    In the ingredient's base unit.
  </Step>

  <Step title="Enter a reason (optional)">
    Free-text — e.g. `Freezer power cut overnight` or `Dropped during service`. Highly recommended for audits.
  </Step>

  <Step title="Confirm">
    Requires a manager PIN. Stock is reduced immediately.
  </Step>
</Steps>

## 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.

<Warning>
  Never use Adjust to record a delivery. Use **Restock** so the unit cost and reference number are captured.
</Warning>

## Tips & best practices

<Tip>
  **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.
</Tip>

<Tip>
  **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.
</Tip>

<Tip>
  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.
</Tip>

## 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.

## Related pages

* [Ingredients](/inventory/ingredients)
* [Inventory Adjustments](/inventory/adjustments)
* [Purchase Tracking](/inventory/purchase-tracking)
* [Low Stock Alerts](/inventory/low-stock)