Stock

Stock is one list of every ingredient you have. It used to be two pages — Ingredients and Stock levels — showing the same rows with different columns; they are one page now, so adding an ingredient and counting it happen in the same place.

Open Stock

From the sidebar, open Inventory → Stock.

Two tabs

Stock has two tabs, and they answer two different questions.

• Stock list — the list itself, with a search box above it. This is where you count things, set minimums and open an ingredient.
• Running out — the same ingredients grouped by how they're doing: out of stock, at or below par, and all ingredients, followed by the dishes those shortages put at risk. Each group shows the first few; click Show all N in the stock list to see the rest in the list, already filtered.

Anything you've typed and not saved stays put when you switch tabs.

The search box, and the title bar

The search box sits directly above the list — type any part of an ingredient's name and the list narrows as you type, with the count beside it telling you how many of your ingredients matched.

Everything else lives in the title bar at the top:

• Filters (sliders) — opens a panel with every filter in it, including Location and Area if you have more than one site or any sections. A small number on the icon tells you how many filters are switched on, so you can always see why the list is short.
• Where you are — a chip beside the filters naming the current area ("Whole business", "Cellar"). Click it to change it.
• Download — the list as a spreadsheet, exactly as you have filtered it. It is also a sheet you can edit and bring back — see Editing stock in a spreadsheet below.
• ⋯ — Scan receipt, Bulk import, Merge duplicates, Scan allergens, Export again, and Import stock sheet.
• Add ingredient — always on screen, phone included, never behind a menu.
• Save — one button for the whole page. It sits at the far right and it is always there; it wakes up as soon as you change something.

Under the bar is a row of buttons: All ingredients, At or below par and Out of stock, each with a live count. That is the quickest answer to "what am I running out of?" and it is the same setting as Stock status in the filter panel.

Count sheet is no longer a button here — open it from Inventory → Count sheet in the sidebar.

The list

Each row shows the ingredient, its on hand count, its par level (the minimum you want to keep), a status, its allergens, and how many recipes use it. On hand and par are typed straight into the row.

The name line carries the ingredient and its unit, and nothing else. Which dishes use it lives in the Used in column and the Used in filter; which menu categories it belongs to lives in the Menu category filter. Neither is repeated in grey under every row.

There is one Save for the whole page, at the top right. Change ten rows, change a hundred, then press it once. Nothing on the page moves or pops up while you type — a line under the buttons keeps count of how many rows you have changed, and the Save button lights up.

Click once and type. A box showing 0 selects itself when you click it, so the first thing you type replaces the zero. No double-clicking.

If any row cannot be saved — usually because someone else changed it while you were typing — the page tells you exactly how many, that row keeps the number you typed and says why underneath it, and everything else still saves. It never just says "Saved" when part of it did not.

Counts read in kegs and bottles, not millilitres. If an ingredient has a container set, both boxes on the row speak in that container — you type "1.9" and the word beside it says "kegs". Underneath the on-hand box:

• Ten blocks showing how much you are holding. One block is one keg (or bottle, or case). A part-used one fills part of a block, so you can see you are on your last half keg rather than a whole one. If you hold more than ten, each block is worth more and the row says so when you hover it.
• A small red marker sitting at your par level, like a mark on a ruler. Blocks to the left of it are the stock your minimum has already claimed.
• The remainder in words — "88% of a keg".

Status reads as a dot and a word:

• OK — above par.
• Below par — at or under your minimum, in red.
• Out — none left.

Click anywhere else on a row to open the ingredient itself, where its unit, cost, container, allergens and movements live. See Ingredients.

Filters

All of these live in the Filters panel in the title bar.

• Active / Archived — archived ingredients keep their history and are one filter away, not on another page.
• Stock status — everything, at or below par, or out of stock.
• Menu category — the categories of the products whose recipes use the ingredient. An ingredient used in more than one category appears under each of them.
• Unit — grams, millilitres, each, and so on. This one only appears when your ingredients actually use more than one unit.
• Definitely contains — only the ingredients carrying that allergen.
• May contain — only the ingredients that might have picked it up.
• Cost each — a from/to range. This is what one of the ingredient's own units costs, so for something you buy by the litre it is the price of a millilitre. Anything you have not priced is hidden while a cost is set.
• Used in — narrow to the ingredients behind one dish.
• Standard ingredients — a toggle that adds the read-only ingredients Tillable maintains. These have no count of their own, so their on-hand and par read as a dash and they carry no tick box or buttons.

A Dishes at risk panel on the Running out tab shows which menu items are affected by a low or out ingredient, naming the ingredient behind each one. Tap a dish to jump to the list showing just its ingredients.

Doing several at once

Tick the box on any row — or the box in the header to take everything the current filters show — and a bar appears above the list with what you can do:

• Minimum level — set the same minimum on every ingredient you ticked. It fills the boxes in; nothing is saved until you press Save, so you can still change one of them by hand first. If the ones you ticked are not counted the same way — some in kegs, some in millilitres — it says so instead of guessing, because one number cannot mean the same thing to both.
• Kegs or bottles — tell several ingredients at once that you count them by the keg, the bottle or the case. They all have to be measured in the same unit, since a keg holds one amount. This one saves straight away.
• Allergens — tick the allergens, and the ones it may contain, and they are added to every ingredient you ticked. Nothing is taken away: to remove an allergen, open that ingredient. This one saves straight away.
• Count sheet for selected — opens the Count sheet with only the ingredients you ticked, for counting one shelf rather than the whole cellar.
• Set area — say where the ticked ingredients live (Cellar, Behind the bar). Whatever stock they hold at this site moves with them, so your numbers don't change — only where they're counted. Appears once you have at least one area; you can create areas on the Count sheet.
• Archive — take them out of use.
• Restore — put archived ones back (on the Archived filter).
• Delete — permanently remove archived ones. You are asked to confirm, and the message names how many.

Standard ingredients have no tick box: nothing on that list applies to them.

Setting par levels

Type a par level on an ingredient, or tick several rows and use Minimum level to set them all at once, then press Save. The par level drives the Below par flag here and the To buy list in Purchasing. With no par level, an ingredient can never count as low.

Editing stock in a spreadsheet

You can take the list away, change the numbers in Google Sheets or Excel, and bring the same file back.

1. Download the list (the download button, or ⋯ → Export as CSV). Filter or search first if you only want part of it.
2. Open the file in Google Sheets — upload it to Google Drive and open it there — and change the On hand and Par level numbers you want. The numbers are the ones you see on this page: kegs and bottles where you count in kegs and bottles. The Counted in column tells you which.
3. Leave the last column, Ref (do not edit), exactly as it is. It is how each row finds its ingredient again. If you sort the sheet, select every column so the rows stay together.
4. In Google Sheets choose File → Download → Comma-separated values (.csv).
5. Back here, ⋯ → Import stock sheet, and choose that file.

Before anything is saved you see exactly what will change, old number to new, and any rows that will be skipped with the reason. Nothing changes until you press Update.

A few things it does on purpose:

• Only the numbers you changed are updated. If you only edited par levels, your counts are left alone — even if the sheet is a few hours old and you have sold stock since.
• An empty cell means "leave it alone", never zero.
• It never adds ingredients. A row it cannot match to one of your ingredients is skipped and listed. Add the ingredient here first, then export a fresh sheet.
• Importing the same file twice is safe. Counts it already took from that sheet are not applied a second time, so they cannot undo the sales since. To count again, export a fresh sheet.
• A sheet goes back where it came from. A sheet exported from one location or area is refused if you are looking at a different one — switch to the right place and import again.
• If a count in the sheet is for an ingredient whose stock has moved since you exported, the review says so beside that row before you confirm.

A changed On hand is recorded in the ingredient's history as a stock count, the same as the count sheet does.

Counting a whole site at once

For a first count, or a full re-count, use the Count sheet rather than editing rows one at a time — it walks every ingredient at a site in one page, grouped by section, and takes counts in containers ("2 bottles") when an ingredient has one set. Open it from Inventory → Count sheet in the sidebar, or scoped to ticked rows with Count sheet for selected.

If you count in areas

Once you've split the count sheet into areas, some of an ingredient's stock lives in an area rather than in the site's general pool. The box you type in on this page is still the general pool, so the line under it reads "+ 4 in areas" — that's the rest of what the site holds, in kegs or bottles like everything else on the row.

The ten blocks show the whole site, general pool and areas added together — so a full cellar looks full even when the box beside it reads 0, and the red par marker sits where your minimum for the whole site is.

Below par and Out are worked out from the two added together too, so a full cellar never shows as Out just because the general pool is empty. The To buy list in Purchasing adds them up the same way, so it won't tell you to re-order something you already have in the cellar.

Moving stock between places

Each row's Send button opens "Send stock" — move some of an ingredient's count out of one place to one or more others (evenly, by percentage, or an exact amount each); whatever is not sent stays put. If the ingredient has a container set, the whole dialog speaks in containers too, with the base-unit total alongside so you can see exactly what you are sending.

If your account has sections and this ingredient's count has not been assigned to one, it sits in an automatic Holding (not on a section) place — named in the Send dialog, and shown as a line under the ingredient when you are looking at one section's counts.

With more than one site, a Transfer stock card above the list moves a quantity of one ingredient straight from one location to another. The counts on the list update as soon as the transfer goes through.

Adjusting a count

Each row's Adjust button records a stock take (you counted it and this is the real number) or wastage (it broke, spoiled or spilled).

On an ingredient you make rather than buy — coleslaw, mash, a curry base — there is a third tab, Made a batch. Use that one for prep: it puts the finished ingredient up and takes what it used off, and it is kept out of the "stock that went missing" figures, which a count is not. See Adjust stock counts.

A note on recent sales

Occasionally a banner appears above the list naming a number of recent sales that carried an add-on Tillable could not tie to an ingredient, so nothing depleted for it. See Sales with add-ons that can't be counted for why, and what to do.

Ordering and receiving

Building a to-buy list, placing and receiving orders, the purchase log and your suppliers all live in Purchasing.

What's next

• Enable stock tracking — turn tracking on for a product or ingredient in the first place.
• Ingredients — what an ingredient is, and everything on its own page.
• Count sheet — count a whole site in one pass, in containers.
• Adjust stock counts — record a manual change after a stock take, spillage or short delivery.
• Low-stock alerts — how you learn something is running out (spoiler: you check this page).
• Purchasing — turn low stock into orders.