Inventory

Store → Costing → Inventory is what is on the shelf, par, unit cost, and deliveries.

Managers and owners only.

Before you start

You can add SKUs with no POS. Recipes and waste $ need unit cost. Reorder on the Dashboard needs par.

On-hand is stock in the cooler (an asset). It is not rent. It is not overhead. When a recipe SKU sells, it shows up on Profits as food, not as inventory sitting there.

Set it up

Column	Meaning
Item	SKU name
Category	Flour, cheese, packaging, …
On hand	Current quantity
Par	Target on the shelf
Unit cost	Waste $ and value on hand
Status	In stock / Low / Critical vs par

Edit in the table or Add item.

Keep unit cost current when the supplier changes price. Inventory is per store — header location before you receive at the right shop.

Use it

Receive delivery: pick a vendor (or manual), upload CSV or type lines, preview, apply. That adds to on-hand. Download a sample CSV for the column layout.

Dashboard reorder uses low/critical vs par. Parsley does not send POs.

If it looks wrong

• Counts for another store — check the header.
• Waste $ is $0 — unit cost missing on the SKU the recipe uses.
• Reorder never fires — par is 0 or on-hand is still above it.