Inventory Management
Master how to stock, count, and adjust your ingredients to reduce waste.
Inventory 101: How It Works
Understand the flow of stock—from suppliers to your kitchen shelves.
Add New Items: Stock Your Shelves
Learn to create items and categories for all your ingredients.
Scan & Go: Adding Barcodes
See how barcode scanning speeds up your stock updates.
Extras Made Easy: Adding Add-Ons
Add modifiers like sauces or sides to menu items in seconds.
Build Bundles: Creating Composite Items
Combine ingredients into single menu items for faster service.
Measure Up: Selling by Volume & Liquids
Configure items sold by weight, volume, or liquid measurements.
Welcome Suppliers: Adding New Vendors
Register your suppliers and manage their contact details.
Purchase Orders: Managing Your Orders
Create and track purchase orders to restock inventory.
Moving Stock: Transfer Orders Explained
Learn to transfer stock between locations or storage areas.
Fine-Tune Stock: Adjustments & Corrections
Manually correct stock levels to fix discrepancies.
Count On It: Doing an Inventory Count
Run physical counts and reconcile them with your system.
Daily Snapshot: Register Daily Sales
Register your daily sales to update stock without POS.
From Raw to Ready: Production Workflows
Set up production orders to convert ingredients into finished goods.
Track the Story: Viewing Inventory History
View a timeline of all stock changes for audit and analysis.
Worth Its Weight: Understanding Stock Valuation
Learn how stock value is calculated for accurate accounting.
Inventory Management: Review & Next Steps
Recap key inventory concepts and discover what to explore next in TaoRocket.