Finished products and quantities
- In administration, open “Warehouse” and check the items linked to the menu. Bottled soft drinks, for example, can be tracked in pieces.
- Enter the actual opening quantity. Add received quantities when deliveries arrive. Record reductions for waste or other reasons so the screen matches physical stock.
- Sales reduce linked stock. With stock limits enforced, a quantity greater than available stock cannot be sold. Check the setting before opening.
Ingredient-based recipes
- First create ingredients in Warehouse using the correct unit. The base units are grams, ml and pieces. Check conversions from the packs you buy.
- Open the product in Menu and link ingredients with their quantities per serving. For example, 150 grams per serving means 300 grams used for two servings.
- Link extra ingredients where needed. Test a normal order, an order with an extra and one with an ingredient removed, checking the resulting quantities.
How festival mode differs
- Festival mode tracks stock at finished-product level and does not consume recipe ingredients. It is useful for counting servings, waters or drinks in pieces.
- Do not switch modes mid-shift without checking stock. Allowing negative stock permits sales beyond the recorded quantity and should be a deliberate choice.
Reading product costs
- Enter purchase costs and accurate recipe quantities. In Statistics, check which products have cost data and which remain uncosted.
- The difference between sales and ingredient cost helps compare products. It is not the business’s final net profit: rent, utilities, labour and taxes are separate expenses.
Guide last reviewed: 24 September 2026. Available options depend on the version, user role and enabled features.