Stock
What you have, in days, not in a guess.
On-hand quantities, pars, days of cover and a value that moves when you buy, cook, waste or count. The store is a screen, not a walk-in you are afraid to open.
Included in · Main & Chef’s Table
store · friday par
Tenderloin
par 8 kg · Carnes del Norte
T7 · Wagyu A5 · −180 g
6.4 kg
Draft PO · 2 packs
+2
On a busy night
How Inventory actually uses it.
01
Service spends the store
Every closed ticket is a withdrawal. The theoretical is not a monthly invention.
02
The par tells you the week
Below par is a colour, not a surprise. Purchasing can draft from it.
03
You count when it matters
A stocktake resets the theoretical. The gap is a story with a value, not a feeling.
01
The recipe is the till of the store
A paid Wagyu subtracts grams. A received PO adds kilos. Waste removes what the bin took. Theoretical stock is a living number.
02
Pars you can defend
Minimums and days of cover. Friday’s tenderloin par is not Monday’s. You see what will break before prep starts shouting.
03
Value, not just units
The store has a number the owner understands. A raise from a supplier moves it. A count locks a new truth.
What's inside
Everything you get with Stock.
- On-hand, par and days of cover
- Value at last cost
- Depletion from every paid recipe
- Receiving from purchasing
- Waste and count adjustments
- Low-stock before the pass feels it
“I used to do a Sunday walk of the walk-in. Now I open stock on the phone and I already know what to order.”
Same role, next screen