Guide
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Daily work

07 — Daily stock checks

Watch the video (about 2½ minutes). Yellow captions say each step; a yellow ring marks each button before it is pressed.

For the kitchen, the storekeeper and managers.

1. What changes stock

Amber's stock count is only right if every movement is recorded. Each one has its own screen:

Movement Stock Recorded by Where
Delivery from a supplier Up Storekeeper Receiving (chapter 05)
A dish is sold Down, by its recipe Amber, automatically When the waiter taps Send to kitchen
Spoiled, expired, broken, spilled, staff meal Down Kitchen or storekeeper Wastage
Stock moved between stores Down in one, up in the other Storekeeper Stock moves
Count differs from Amber Up or down Storekeeper counts, a manager posts Stock takes

Marking a dish 86 (not available today) does not change stock. It only stops waiters ordering it.

2. See what a sale used

  1. Inventory › Items, tap the item.
  2. On hand is what Amber says you have now. The Stock ledger at the bottom lists every movement: Received, Sold, Wasted… with the quantity, cost and reference.

Chicken: 17.75 kg on hand after receiving 18 kg and selling 0.25 kg
Chicken: 17.75 kg on hand after receiving 18 kg and selling 0.25 kg

Drinks sold as is work the same way, one bottle per sale:

Mineral water: 23 bottles left after one was sold at T01
Mineral water: 23 bottles left after one was sold at T01

Inventory › Stock moves shows the same for all items together.

Stock moves for all items
Stock moves for all items

3. Mark a dish unavailable ("86")

When the kitchen can't make a dish today (no fish, grill broken):

  1. Availability (kitchen or cashier).
  2. Tap the dish. It switches from On to 86.

Waiters see Not available today on it and can't add it to an order. Tap it again to switch it back On.

Availability: Fish coconut curry is 86
Availability: Fish coconut curry is 86

Dishes with a recipe and Mark sold out automatically (chapter 04) switch themselves off when an ingredient runs out, and back on after the next delivery.

4. Record waste

Record anything thrown away, so stock and food cost stay true.

  1. Wastage.
  2. Store: where it was (the kitchen's own store is picked for kitchen staff).
  3. Reason: Spoiled, Expired, Breakage, Spillage, Staff meal, Over-produced or Other.
  4. Pick the item and type the quantity in its stock unit.
  5. Notes: what happened.
  6. Record wastage. You see Wastage recorded.

Recording 0.5 kg of spoiled tomatoes
Recording 0.5 kg of spoiled tomatoes

Worked example

Chicken Mineral water Tomatoes
Start of chapter 05 0 kg 24 bottles 5 kg
Delivery GRN-261023-001 +18 kg
Sale at T01 −0.25 kg (1 Chicken pilau) −1 bottle
Wastage: spoiled −0.5 kg
On hand 17.75 kg 23 bottles 4.5 kg

Common problems

What you see Why What to do
On hand is lower than what is on the shelf A delivery was not received in Amber Receive it (chapter 05), or count it in a stock take
On hand is higher than what is on the shelf Waste or staff meals were not recorded, or a recipe is too small Record wastage; check the recipe amounts
A dish keeps switching itself off One of its ingredients is at zero Receive that ingredient, or correct its count
On hand is negative More was sold than Amber knew you had Receive the missing delivery, or do a stock take

Checklist

  • After a sale, the dish's ingredients went down by the recipe amounts
  • Dishes the kitchen can't make today are 86 on Availability
  • Waste is recorded every day, with a reason
  • Stock moves show no movement you can't explain