Understand MiniTill Inventory & Stocktake

Overview

• MiniTill Inventory is Store-specific. Each Store can decide which Ingredients, Recipes, and Products it wants to track.
• Current stock is ledger-based and Stocktake is the main workflow for reconciling the system quantity with what staff physically count.
• Storage Areas organise the count around the real shop: for example Dry store, Walk-in fridge, Freezer, Front fridge, or Prep area.
• Minimum stock and Target stock help identify shortages; ingredient shortages can use supplier/purchase-option data from Costing to build the Restock list.
• Inventory quantity and menu availability are separate concepts. A low inventory quantity does not automatically mark a Product or Modifier as Sold Out.

When to use this

• Use Inventory when the Store needs a repeatable way to know what is on hand, count physical stock, identify low stock, and plan ingredient replenishment.

Step-by-step

1. Choose the Ingredients, Recipes, and Products that should be tracked.
2. Configure the stocktake unit and conversion where staff count in packs, tubs, trays, bags, or similar units.
3. Set Minimum stock and Target stock where useful.
4. Assign every tracked item to at least one Storage Area.
5. Run Stocktake regularly and complete it after physical counting.
6. Use Current stock and Restock list after completion.

Common mistakes

• Do not enable inventory tracking for everything just because it exists in the catalogue; track items that staff can count meaningfully.
• Do not confuse inventory quantity with online/POS Sold Out availability.
• Do not use the Restock list as though it is a purchase order system; it is a replenishment recommendation.

Troubleshooting

• If Stocktake cannot start, review Inventory setup for missing tracked items, invalid source links, or missing Storage Areas.
• If stock looks wrong after a Stocktake, open the completed Stocktake record and compare the physical counts with the item/unit configuration.