Inventory control

Initial structure

1. Create inventory items and units.
2. Set current quantity and minimum level.
3. Record suppliers and costs when required.
4. Connect ingredients to menu items.
5. Record purchases, usage, waste, and adjustments.
6. Monitor low-stock alerts.

Tip

Standardize units before creating recipes. Mixing kilograms, grams, and individual units without reliable conversion will damage stock accuracy.

Video: complete inventory configuration

Reserved for the official tutorial.