How Costing connects to Inventory and Restock

Overview

• Costing answers what an Ingredient/Recipe/Product currently costs based on Store purchasing data.
• Inventory answers how much physical stock the Store believes it has.
• The same Ingredient Purchase Options can supply pack size, supplier, and price context to the Inventory Restock list.
• When Ingredient Current stock falls below Minimum, Restock can calculate the quantity needed to reach Target and suggest packs using Costing purchase-option data.
• Costing and Inventory intentionally remain separate enough that changing a supplier does not alter physical stock and changing a Stocktake count does not rewrite supplier prices.

When to use this

• Use Costing first to define reliable purchasing units/prices, then Inventory/Stocktake to maintain the physical on-hand quantity.

Step-by-step

1. Create the Ingredient and Store purchase options in Costing.
2. Enable that Ingredient for Store Inventory if physical tracking is needed.
3. Set Inventory Minimum and Target.
4. Complete Stocktake.
5. Open Restock list for low Ingredients.
6. Use the supplier/pack recommendation as purchasing guidance.

Common mistakes

• Do not expect Supplier sync to increase Inventory stock automatically.
• Do not expect Stocktake to change Recipe cost.
• Do not confuse Costing's Preferred purchase selection with the Restock recommendation logic.

Troubleshooting

• If Restock has no supplier suggestion, check Ingredient Purchase Options and unit compatibility in Costing.
• If Product margin is wrong but Inventory is correct, investigate Costing rather than Stocktake.