Inventory management

The Inventory tab tracks every ingredient and supply item your kitchen uses.

Adding items:
Click "+ Add Item" to create an inventory item. Key fields:
• Name, category, and unit of measure
• Current stock and par level — when stock falls below par, the item is flagged as low stock
• Reorder quantity — how much to order when restocking
• Cost per unit
• Usage per cover — estimated units consumed per guest served (used for forecasting)
• Supplier link and SKU (optional)

CSV drag-and-drop import:
Drag a CSV file onto the Stock tab's drop zone (or click "Browse") to bulk-import inventory items. Columns are auto-mapped. Required: name. Optional: category, unit, currentStock, parLevel, costPerUnit.

Import from Recipes:
If you've entered recipes in the Recipes tab, click "Import from Recipes" to automatically create inventory items from the recipe ingredients.

Adjusting stock:
Use the + and − buttons on any inventory row to make quick stock adjustments (e.g., after a delivery or a manual count).