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Adjust stock counts

Record a manual change against an ingredient — after a stock take, spillage, or short delivery — with a reason.

Most stock changes happen automatically — a sale draws the count down, a received order tops it up. A manual adjustment is for the cases in between: a stock take that disagrees with the count, a spillage, a short delivery, a write-off. Adjustments record a reason so you have a trail of why each change happened.

Note

Inventory must be switched on for your account for this to appear.

Tip

Counting a whole site for the first time, or doing a full re-count? The Count sheet walks every ingredient at a site in one page instead of one at a time — it has its own sidebar row under Inventory, and it is built to use on a phone.

Record an adjustment

  1. 1

    Open Stock

    From the sidebar, open Inventory → Stock levels. Pick the scope you want from the row under the page title.

  2. 2

    Find the ingredient

    Search by name in the box above the list — or open the Running out tab and pick the ingredient out of At or below par or Out of stock.

  3. 3

    Enter the change and a reason

    Record the delta (positive to add, negative to remove) and pick a reason. Save.

Note

Adjust is its own dialog and saves on its own — it does not wait for the Save button at the top of the Stock page. That button is for the on-hand and minimum-level boxes you type straight into a row.

Recording a batch you made in-house

If an ingredient is one you make rather than buy — coleslaw, mash, a curry base — the Adjust box has a third tab: Made a batch.

  1. 1

    Open Adjust on the prepped ingredient

    The Made a batch tab only appears on ingredients that are made from a recipe and have a batch size set. If it isn't there, set both up on the ingredient's own page first.

  2. 2

    Say how many batches

    Half a batch is fine. The line underneath tells you what that makes before you commit — for example, two batches of a 5 kg recipe makes 10 kg.

  3. 3

    Record batch

    The coleslaw goes up by what you made, and the cabbage, carrot and mayo it used come down, in one go.

Note

Use this rather than Count. A count means "I checked, and this is what was really there", so the app treats anything unexpected as stock that went missing. Recording a batch as a count would show your prep as an unexplained gain on the coleslaw and an unexplained loss on its ingredients — in the very report that's meant to show you waste and theft. Made a batch is recorded as production and stays out of those figures.

Moving an ingredient rather than changing it

An adjustment changes how much you have. If the number is right but the stock is in the wrong place, use a row's Send button instead — it splits an ingredient's on-hand across your sections, or across your sites. With more than one site the Transfer stock card on the same page moves a set quantity straight from one location to another. See Moving stock between places.

If you only want to say which area an ingredient lives in, tick it on Stock and use Set area — its stock moves with it and the totals stay the same. See the Count sheet.

Common reasons to adjust

  • After a stock take. Enter the delta between what you counted and what the system shows.
  • After a short delivery. Receive the order as normal, then adjust the count down by the shortfall. See Receive a purchase order.
  • Spillage or breakage. Record a negative adjustment with a reason — the reason feeds the Wastage view in Margin.
  • Fixing a count that's clearly wrong. For instance, a received order entered twice. Adjust down to the real number, with the reason.

What's next

  • Stock — the page itself.
  • Count sheet — the whole-site version of this same adjustment.
  • Low-stock alerts — how you'd spot the ingredient in the first place.
  • Margin — where wastage lands.