Sold out and stock

#What it's for

When a dish runs out, mark it sold out with one tap. Your menu shows «Sold out» and nobody can order it. The next morning it becomes available again by itself, without you having to remember.

If you want to go further, the Stock and recipe costing module deducts ingredients with every sale, warns you when stock is low and tells you how much each dish costs you.

#Marking a dish sold out

#From the sold-out list (waiters, managers and owners)

1. Go to Menu › Sold out (on a waiter's phone, «Sold out» is in their bottom bar): «Mark what has run out until the end of the day.»
2. Find the dish and tap its switch. You'll see «[dish]: sold out today». To undo it, tap it again: «[dish]: available». It's saved straight away.

#From the menu (managers and owners)

1. In Menu › Dishes, tap the dish's round ⊘ button, or ··· › Sold out until tomorrow.
2. That's it: it's saved straight away and your menu shows it as «Sold out».

To undo it: ··· › Available again, or the same round button (which now says «Back»).

The same goes for an option (for example, «Oat milk»): in Menu › Dishes › Options, open the group and tap Sold out today on that option. On the menu it appears greyed out and comes back the next morning, just like a dish.

If a guest had something in their basket that has just sold out, when they send the order they see: «Something in your order just sold out. We removed it: check and send it again.»

#Stock and recipe costing

A module at 19.90 €/month or 199 €/year + VAT, included in the "Everything" plan. You'll find it in Menu › Stock. The red number in the menu is the number of ingredients running low.

#Getting it set up

1. In Ingredients, add what you buy: name, unit, cost per unit and the minimum below which you want an alert. You can paste a whole list.
2. In Recipe costs, press Cost this dish on each dish and say how much of each ingredient it uses. You'll see its cost and its margin. You can also make sub-recipes (a sauce, a dough) and costings per option (for example, the large size).
3. Switch on Stock control: «Deducts ingredients when an order reaches the kitchen and puts them back if it's cancelled.»
4. If you like, switch on Mark dishes sold out automatically in the stock settings: when an ingredient runs out, the dish is marked sold out by itself.

#Day to day

• Delivery: when goods arrive.
• Waste: what you throw away (out of date, spoiled…).
• Adjust: to correct a quantity.
• Stock count: you count what's actually there. The panel shows you the theoretical amount, the counted amount and the difference. Finish with Save count (N). You can do it on your phone, walking round the storeroom.
• Movements: everything that's come in and gone out, with a filter.
• Report: today, 7 days or 30 days, with the cost of what you sold, the margin and waste.

The colour of each dish's cost helps you: green below 30% of the price, amber up to 35% and red above that.

The kitchen has a shortcut to the stock count from its screen, so it can log waste and counts without leaving it.

#Tips

• Ask your waiters to mark a dish sold out as soon as the kitchen says so: that way no orders come in for something you no longer have.
• With stock, start with your 10 best-selling dishes; there's no need to do them all on day one.

#Common problems