Stock counts let you verify that your physical inventory matches what the system expects. By defining count areas (physical locations like Walk-in Fridge, Dry Store, or Bar), you can break counts into manageable sections and run them independently.
Count Areas
Count areas represent the physical locations where you store inventory. Setting them up makes stock counts faster and more organized — your team can count one area at a time without needing to do the whole outlet at once.
Setting up count areas
Go to Inventory → Count Areas at the outlet level. Click Add Count Area and give it a name that matches a real location in your venue:
Walk-in Fridge
Dry Store
Bar
Prep Kitchen
Then assign inventory products to each area. A product can belong to multiple areas if it is stored in more than one location.
Running a Counts
Go to Inventory → Counts at the outlet level and click Start count.
Step 1: Select area and products
Choose a count area (or count all products). The system loads every product assigned to that area along with the expected quantity — what the system thinks you should have based on receipts, orders, wastage, and production.
Step 2: Enter actual quantities
Walk through the area and enter the actual quantity for each product. The system calculates the variance (actual minus expected) in real time so you can spot discrepancies as you go.
Step 3: Save as draft or complete
You have two options:
Save as Draft — saves your progress so you can come back later. No counts adjustments are made yet.
Complete — finalizes the count and adjusts stock levels to match your actual quantities.
‼️ Completing a stock count adjusts your stock levels to match the actual quantities you entered. Any differences are recorded as stock movements with the reason "Stock Count Adjustment".
Variance review
After completing a count, review the variance summary. Products with large discrepancies may indicate:
Unrecorded wastage or spillage
Missed goods receipts
Theft or miscounting
Recipe inaccuracies (too much or too little being deducted per order)
Use variance data over time to improve accuracy across your operation.
FAQ
How often should I count stock?
It depends on your operation. High-value items (proteins, alcohol) benefit from daily or weekly counts. Dry goods and supplies can be counted weekly or fortnightly. The key is consistency — regular counts catch problems early.
Can I count during service?
You can, but it is not recommended. Orders coming in during a count will change expected quantities between when you start and finish. For the most accurate results, count before service begins or after close when no orders are being processed.