Choose what to track

Overview

• A tracked Inventory Stock Item points to exactly one source: an Ingredient, Recipe, or Product.
• Tracking is configured per Store even though the underlying Ingredient/Recipe/Product belongs to the wider Business catalogue/costing model.
• Turning tracking off removes the item from active Store inventory workflows without changing the underlying Ingredient, Recipe, or Product itself.
• Stocktake readiness requires at least one tracked item.

When to use this

• Track ingredients such as cream cheese or smoked chicken, prepared recipes such as a house sauce batch, or countable finished products such as bottled drinks when those quantities matter operationally.

Step-by-step

1. Open Inventory setup → Inventory items.
2. Choose an Ingredient, Recipe, or Product.
3. Enable Track inventory.
4. Configure its stocktake unit/conversion.
5. Set Minimum and Target stock if low-stock monitoring is required.
6. Assign one or more Storage Areas.
7. Save and repeat only for items the Store intends to count.

Common mistakes

• Do not create a second Ingredient/Product just to make an inventory item; inventory links to the existing source.
• Do not leave tracked items without a Storage Area because that blocks Stocktake readiness.
• Do not assume a Recipe stock item automatically means every Product sale is inferred into recipe consumption; Current stock follows recorded inventory ledger activity and Stocktake reconciliation.

Troubleshooting

• If an item cannot be configured, confirm the Ingredient/Recipe/Product still exists and is active enough for inventory use.
• If Stocktake reports an invalid stock item, the stock record must reference exactly one valid source.