Stock & Inventory

Menu path: Back Office → Stock  •  URL: /admin/stock Access: ADMIN, MANAGER Requires: inventoryTracking — the Inventory & Cost Management module (₺3,900/year, with the licence as a prerequisite)

Purpose

The stock module brings the whole supply-to-kitchen loop into one screen: what to buy and where (Procurement Guide), the ingredient catalog, purchase orders, supplier relationships, recipe/costing, and day-to-day operations (movements, waste, counts, branch transfers). Thanks to recipes, when a product is sold its ingredients can be deducted from stock automatically.

Tabs

The screen is split into 6 tabs, each deep-linkable via the ?tab= query parameter (switching tabs is written to browser history — back returns to the previous tab). The default tab is Procurement Guide, which opens with no tab parameter.

Procurement Guide — what it does

The Guide tab has two sections:

1. Needed today (buy list): lists items that have fallen below their critical threshold, grouped by recommended supplier. Each row shows where the suggested price comes from — your own purchase history (cheapest in recent buys), a supplier price catalog, or (if neither exists) the channel-guide recommendation. The “Create draft PO” button next to a supplier group turns that group’s items into a draft purchase order in one click and takes you to the Orders tab.
2. Channel guide: for 7 ingredient categories (Meat, Produce, Dry Goods, Dairy, Beverage, Packaging, Cleaning), shows a “where to buy” recommendation matched to your business scale (Small Cafe / Mid-size Restaurant / Multi-branch). The scale is inferred automatically (branch count + the last 90 days’ annualized spend), but you can view any other scale from the switcher in the top-right. Expanding a card lists practical rules for that category (cold chain, market levy, VAT differences, contract/scorecard advice, etc.).

A typical workflow

1. Define ingredients (Ingredients) — flour, beef, milk, etc.; enter their unit and critical thresholds.
2. Attach recipes (Recipe & Costing) — e.g. “Cheeseburger = 1 patty + 1 bun + 30g cheese”. Now sales deduct ingredients automatically.
3. Check the guide (Procurement Guide) — see what’s fallen below par and create a draft order from the recommended supplier in one click.
4. Manage the order (Orders) — submit the draft, receive it into stock, and allocate landed costs (freight/customs) if needed.
5. Track suppliers (Suppliers) — use the scorecard and AP aging to see who delivers on time and how much you owe.
6. Waste, count & transfer (Operations) — record spoilage in the waste log; reconcile the system with a periodic physical count; log inter-branch transfers.

Tips

• Set critical thresholds: give each ingredient a critical level; the Guide and Ingredients tabs surface low stock so you don’t miss reorder time.
• Recipes are the key to auto-drawdown: without a recipe, a sale won’t reduce stock automatically — you’d have to enter a manual movement. Always define recipes for your best-sellers.
• Menu engineering needs a separate module: the menu-engineering block on the Recipe & Costing tab is gated on advancedReports; without the Advanced Reports & Analytics module (₺1,290/year) you’ll see a purchase message — a separate item from Stock’s own inventoryTracking gate.
• Cancellation returns stock: if a PENDING order is cancelled in the kitchen, stock is restored. So when answering “why is this short/over” during a count, account for cancellations too.
• Deep-link a tab: use the ?tab= parameter to link directly to a tab (e.g. /admin/stock?tab=suppliers); the bare URL always opens the Procurement Guide.

Related screens

• Menu — recipes attach to products; the product definition lives in menu management.
• Reports & Analytics — Inventory report tab.