Inventory stock vs Sold Out availability

Overview

• Inventory answers 'how much stock do we believe is physically on hand?'
• Availability answers 'may staff/customers sell this Product or Modifier right now?'
• Current Inventory stock does not currently auto-switch Product/Modifier availability to Sold Out when a threshold is crossed.
• Likewise, marking a menu Product Sold Out does not by itself rewrite the underlying Inventory count.
• This separation avoids one imperfect count automatically shutting off customer sales.

When to use this

• Use Inventory for counting/replenishment and use Availability/POS/KDS Sold Out controls for immediate selling decisions.

Step-by-step

1. Use Current stock/Stocktake to maintain the physical quantity.
2. When the kitchen determines an item cannot be sold, use Product/Modifier Availability.
3. Choose Tomorrow or No plan as appropriate for the sell-out.
4. Correct Inventory separately through Stocktake or the supported inventory workflow.

Common mistakes

• Do not assume a Low badge automatically blocks orders.
• Do not fake Inventory counts merely to make a product disappear from Online Ordering.
• Do not delete a menu item because physical stock is temporarily zero.

Troubleshooting

• If a zero/low Inventory item is still sellable, that is expected unless Availability was also changed.
• If a Sold Out item still has positive Inventory, review whether the shortage is operational rather than a counting error.