Stocktakes¶
Walk a shelf, a storage location or the whole shop, count what is there, and put the difference onto your stock.
Where: menu → Inventory → Stocktake.
The list¶
Open stocktakes first, each with Continue. Then Recent: the stocktakes already finished.
Each one says whether it is Finished or Not finished, so the two are never confused. Tap a finished one to see what it counted; it cannot be changed or deleted, though it can be voided.
Throwing one away¶
A stocktake you started by accident, or one nobody ever came back to, has a ⋮ on its row with Discard. It asks first, and tells you how many items would go with it.
Your stock does not change. An unfinished stocktake has put nothing onto it, so there is nothing to undo -- the only thing lost is the counting already done. Discarding removes it from every till, not just this one, so it needs a connection.
A finished stocktake has no Discard, on any till and at any time. If one was wrong, void it instead -- that puts the stock back and leaves both the stocktake and the correction in your history.
Starting a stocktake¶
Start a stocktake, then pick what it covers:
| Scope | Covers | Use it for |
|---|---|---|
| Whole site | Everything | Your first stocktake, and the end-of-month one |
| Storage location | One location | The walk-in on Monday, the dry store on Thursday |
| Category | One category | All the cheese |
| Negatives | Everything below zero, listed for you | Clearing up after a delivery that was never saved |
| Ad hoc | Whatever you scan | A spot check |
For a location or a category, pick one from the list. The list is the locations and categories your stock already uses, with New ... at the bottom if you need one that does not exist yet -- so a stocktake cannot end up covering a shelf that is empty because the name was typed differently.
Name (optional) helps when more than one stocktake is open. Start a stocktake opens the stocktake.
When to do one¶
| Stocktake | Because |
|---|---|
| Once, before you rely on the numbers | Everything after is measured from it. For a handful of items, What you have now on the product or Quantity on hand now on a new ingredient does the same job. |
| Negatives, weekly | Each one is a number you already know is wrong |
| A location or a category, in turn | A little often beats the whole shop rarely |
Good to know¶
- Nothing moves until you finish. An open stocktake can be continued later.
- Finishing needs a connection. So does discarding.