THE PROBLEM
Ingredient stock does not change after a menu item is sold
Recommended solution
Ingredient stock is maintained through manual inventory movements. The current workflow does not connect recipes to menu items and does not automatically deduct ingredient quantities when an order is placed or paid.
- Open Inventory for the correct restaurant and branch.
- Record the actual stock-in, stock-out, waste or adjustment using the ingredient’s configured unit. Add a clear note for the movement.
- Review the movement history and low-stock indicator to confirm the manual entry was saved.
Do not enter a sale as an ingredient movement unless that matches the real physical stock change. Recipe linkage and automatic sale deductions are not enabled in this release.
Make one change at a time and verify the result before repeating an order or payment action.