Inventory compares physically available quantities with expected ingredient stock. Closing adjusts stock to the recorded count. Retail products use their own inventory workflow.
Prepare the count
Open Kitchen & Recipes → Inventory with the required stock viewing and management permissions. Arrange the count when you can control incoming and outgoing stock. Check units: 5 kg is not 5 cartons.
Start and enter counts
Click Start inventory, then open the active session.
Find an ingredient by name or barcode.
Count the actual quantity and enter it in Counted stock.
Leave the field to save it. Wait for the refresh before continuing or closing.
Check each line’s unit, expected quantity and variance. Clear the search to review the entire session.
Check before closing
Review every line, including actual zero quantities. An untouched line is not a confirmed zero count. The progress indicator helps but does not replace this review. If an entry fails or returns to its previous value, refresh and verify what was actually saved.
A variance measures a quantity difference, not its cause. Check receipts, consumption, waste and units before drawing conclusions. This screen shows variance by ingredient and unit; it does not provide a monetary total by adding different units together.
Close the inventory
Review the complete count without a filter hiding lines.
Check that no entry is still being saved.
Click Close once and wait for Closed status.
Check the resulting stock and movements. The closed session remains in history and its counts cannot be edited.
After an interruption, find the session and its status before repeating an action. Report an inconsistent date on a session; do not change the register clock to fix it.