Inventory

Inventory lets you manage the ingredients your dishes are made from. Ingredients are shared across your organization; available quantity is tracked separately per location. When Inventory is enabled for your organization, you can build recipes on menu items, adjust stock, and see low-stock alerts as quantities change.

Add ingredients from the Inventory page with a name, unit (e.g. kg, L, pcs), optional SKU, cost per unit, and yield %. Yield is the usable portion after trim or cook loss - leave it empty for 100%. You can also set a low-stock alert level so the team is notified when quantity drops to that threshold.

Each place has its own available quantity for every ingredient. Status badges show whether an item is in stock, low, or negative. Stock can go below zero so service is never blocked - the item is simply flagged so you can restock.

In Edit / Create Menu Item, attach ingredients with the quantity used per portion. The recipe cost summary shows cost per portion, menu price, and food cost %. Modifier options can add or remove ingredient usage (e.g. "extra bacon" or "no onion").

Use Adjust on an ingredient to record received goods, waste, a manual adjustment, or a physical count. Restock lets you enter received amounts for several ingredients at once - useful after a delivery.

When an order is placed, Tablescale deducts recipe quantities from available stock at that location. Cancelling an order or reducing quantities reverses the deduction. Staff are warned in the order dialog if an order would leave ingredients low or negative, but orders are not blocked.

The Activity page lists stock movements and shows where each ingredient is used across dishes. Low-stock notifications appear in the notifications panel when quantity crosses your alert level. Analytics includes inventory metrics such as available stock value, consumption (COGS), and waste when Inventory is enabled.