Inventory
Ingredients & stock
What is in the store room, the cold room and behind the bar.
Tracked ingredients
186
Stock value
K 214,800
Below reorder
7
Expiring in 7 days
3
Store room balances
| Ingredient | Location | On hand | Reorder at | Unit cost | Value | Status |
|---|---|---|---|---|---|---|
| Beef fillet | Cold room | 18.4 kg | 15 kg | K 185 | K 3,404 | Good |
| Tilapia whole | Cold room | 0 kg | 10 kg | K 96 | K 0 | Out |
| Chicken breast | Cold room | 42.0 kg | 20 kg | K 78 | K 3,276 | Good |
| Maize meal | Dry store | 120 kg | 60 kg | K 22 | K 2,640 | Good |
| Cooking oil | Dry store | 34 L | 40 L | K 41 | K 1,394 | Low |
| Mosi lager | Bar | 168 btl | 120 btl | K 21 | K 3,528 | Good |
Stock value by location
Cold roomK 94,200
Dry storeK 68,400
BarK 41,300
Kitchen lineK 10,900
How this connects
- Every plate sold pulls its recipe quantities out of these balances.
- Purchase deliveries push value back in at the cost you actually paid.
- Wastage is recorded separately so it never hides inside cost of sales.