Pantry inventory

Pantry inventory counts ingredients rather than finished dishes. The screen is Pantry control, headed Ingredient inventory, and its description tells you exactly what the numbers are: “Live balances backed by receiving, waste, adjustment, count, and recipe history.”

That phrasing matters. A balance here is never a number someone typed — it is the sum of every movement ever recorded against that item. Which is why it can be audited, and why you correct it by recording a movement rather than editing the figure.

Plans

Brasserie, Signature, Enterprise

Can it be switched off?

Yes — an owner or manager can turn it off under Setup → Features.

Where to find it

Catalog → Inventory. You need tenant.inventory.view to look and tenant.inventory.manage to record anything.

Inventory is per-branch. The items, balances and suppliers you see belong to the location selected in the picker.

The five sections

The screen has its own sub-navigation:

Section	Covers	Needs
Stock	Items and live balances	Pantry inventory
Recipes	Automatic depletion from sales	Recipes and ingredient depletion
Purchasing	Suppliers and purchase orders	Suppliers and purchase orders
Transfers	Moving stock between branches	Inter-location transfers
Costs & waste	Valuation and food cost	Inventory value and food cost

Sections you are not entitled to simply do not appear.

Adding a pantry item

Add pantry item, then:

Field	Notes
Item name	e.g. Plain flour.
Category	Free text, e.g. Dry goods. Items with none group under Uncategorised.
Base unit	One of: each, g, kg, ml, l, oz, lb, case, pack.
Opening balance	Recorded as an opening movement, not as a bare number.
Reorder at	The point at which the item counts as low.
Par level	The level you want to get back up to.

Choosing a base unit

Everything about the item — recipe quantities, purchase orders, transfers, valuation — is expressed in its base unit. Changing it later does not convert the history.

Pick the unit you consume in, not the unit you buy in. You buy flour in 25 kg sacks but a recipe uses 300 g, so the base unit is g or kg, not case. Use case or pack only for something you genuinely use whole, like a keg or a crate of bottled soft drink.

Caution

A transfer between branches requires the item to use the same base unit at both ends. The server refuses with “Plain flour must use the same base unit at both locations.” If you run several branches, settle your units before you have history to regret.

Reorder point versus par level

Reorder at is a trigger. Par level is a target. Flour that hits its reorder point of 5 kg gets ordered back up to its par level of 25 kg. The purchase-order suggestions use both, which is how Suggested replenishment proposes a quantity rather than just flagging a problem.

Reading the stock list

Three counters sit above the table: Tracked items, Low stock and Out of stock.

Each row shows the item, its category, the on-hand balance in its base unit, its reorder point, and a status badge:

Badge	Meaning
healthy	Above the reorder point
low	At or below the reorder point
out	Nothing on hand

The list is searchable. An empty result says “No pantry items match this view.”

Correcting a balance

You do not edit the number. Select Record movement on the row — see Stock movements and counts.