Inventory and recipes

#Ingredients versus inventory items

An ingredient is a thing you buy — chickpeas, olive oil, takeaway boxes. It is defined once for the whole restaurant.

An inventory item is that ingredient's stock at one branch, with its own quantity on hand, cost per unit, supplier, and storage location. Ten branches means ten inventory items for the same ingredient, which is exactly what you want: the mall branch running out does not affect downtown.

#Stock movements

Every change to a quantity is recorded as a transaction, so the balance always has a paper trail:

Restro refuses any movement that would push a balance below zero. If your count really is negative, something else is wrong and the system will not quietly bury it.

#Recipes

Menu → Items → Recipe. A recipe lists the ingredients one unit of a menu item consumes and how much of each.

Once a recipe exists, stock moves on its own:

• Selling the item deducts its ingredients at confirmation, or at creation for orders that were already paid.
• Cancelling or voiding the order puts them back.
• Refunding with restock ticked puts them back on a full refund.

Every automatic movement is written as a transaction against the order, so you can always trace a missing kilo back to the dish that ate it.

#Reorder and par levels

Reorder level is when to buy. Par level is how much to hold. Set both and the inventory screen tells you not just what is running low but how much to order to be comfortable again.

#Counting stock

Do a physical count, then record the difference as an adjustment with a note. Do not edit the quantity directly — the adjustment is the record of what happened, and next month's variance report is built from those records.