Inventory Management

Summary Stats

• Total Items: Number of distinct inventory items managed.
• Total Value: Aggregate monetary value of all items in stock.
• Low Stock / Out of Stock:Quick overview of items needing replenishment.

Filters & Categories

• Filter inventory by category (e.g., Fresh Vegetables & Fruits, Produce, Protein).
• Click “Low Stock Only” to show items near or below minimum quantity.

Inventory List

Each inventory row includes:

• Item Name: Name of the product (e.g., Beef Ribeye Steak, Garlic).
• Category: Group or type it belongs to (e.g., Protein, Produce).
• Quantity & Unit: Amount currently in stock with units (e.g., kg).
• Min. Qty:Minimum threshold for alerts/reordering.
• Cost/Unit & Total Value:Per-unit cost and current total value of stock.
• Supplier:Source or vendor (if set).
• Status: Shows if the item is “In Stock,” “Low Stock,” or “Out of Stock.”
• Actions:

  • Details/Stock log

  • Edit item
  • Delete item

Add Item

• Use the Add Item button (top right) to add new products, set details, and categorize for easier tracking.

Tips:

• Regularly review “Low Stock” and “Out of Stock” items for timely reorders.
• Keep cost/unit and supplier fields up to date for accurate COGS tracking.

Adding a New Inventory Item

Adding a New Inventory Item

Expand your inventory by adding new stock items to be tracked, managed, and used in daily operations.

Required Fields

• Item Name: Enter a descriptive name for the inventory item (e.g., Bell Peppers, Chicken Breast).
• Category: Specify or select the stock category (e.g., Protein, Produce, Beverages).
• Unit: Define the measurement unit for tracking stock (e.g., kg, liters, pieces, boxes).
• Supplier: (Optional) Enter the name of the supplier or vendor for this item.
• Quantity: Input the starting quantity currently in stock.
• Minimum Quantity: Set a threshold for low-stock alerts and timely reordering.
• Cost Per Unit: Enter the current cost for a single unit (used for stock valuation).

Final Steps

• Click Add Item to add the new inventory record.
• Click Cancel to discard and close the form.

Tips:

• Set realistic minimum quantities to avoid stockouts.
• Keeping supplier details up to date helps streamline reordering and audits.

Analytics

Analytics Dashboard

Track and visualize your restaurant’s performance over the past week to make smarter, data-driven decisions.