Documentation Index

Fetch the complete documentation index at: https://help.mathership.com/llms.txt

Use this file to discover all available pages before exploring further.

​

Inventory Management

Bestellfix helps you manage ingredient stock across storage units, recipes, orders, POS sales, waste, transfers, and stock counts. The inventory module is built around one central idea: every stock change creates a clear inventory movement.

​

What you can manage

​

Storage Units

Create and manage the places where stock is stored. Examples:

• Main storage
• Walk-in cooler
• Freezer
• Bar storage
• Kitchen storage

Storage units are used for receiving orders, posting waste, transferring stock, counting inventory, and viewing current stock.

​

Ingredients

Ingredients are your internal stock items. Use ingredients to:

• Build your ingredient master list
• Define base units such as kg, L, pieces, or bottles
• Store allergen information
• Track stock per storage unit
• Use ingredients in recipes
• Connect vendor products to internal stock

​

Recipes

Recipes define how ingredients are used. Use recipes to:

• Add ingredients and quantities
• Use sub-recipes
• Define preparation loss or trim percentage
• Connect POS sales to ingredient usage
• Calculate stock reduction from sold items

​

Product-to-ingredient mapping

Product mapping connects ordered vendor products to your internal ingredients. Example: This mapping is required when received orders should increase ingredient stock.

​

Inventory Ledger

The inventory ledger shows the full movement history of your stock. It records:

• Receipts
• POS or recipe usage
• Waste
• Transfers
• Stock count adjustments

Use the ledger to understand why stock increased or decreased.

​

Receiving Orders

When a vendor order arrives, you can receive the ordered items into inventory. Bestellfix uses the product-to-ingredient mapping to create receipt movements. Example:

​

Waste

Waste entries reduce stock when ingredients are discarded. Use waste for:

• Spoiled goods
• Expired products
• Preparation loss
• Breakage
• Returned or unusable stock

​

Transfers

Transfers move stock between storage units or companies. A transfer can create two movements:

​

Stock Counts

Stock counts compare counted stock with the current book quantity. If there is a difference, Bestellfix creates an adjustment. Example:

​

POS Integrations

POS integrations can reduce ingredient stock based on sales data. The exact POS provider may vary. Bestellfix can use POS mappings to connect sold items to recipes or ingredients. Example:

​

Inventory Alerts

Inventory alerts help you monitor low or high stock levels. You can create alerts for:

• Specific ingredients
• Specific storage units
• Minimum stock thresholds
• Maximum stock thresholds

Alerts can be shown on the dashboard and reviewed later.

​

Reorder Suggestions

Reorder suggestions help identify items that may need to be ordered again. Suggestions can be based on:

• Current stock
• Storage unit
• Ingredient
• Preferred vendor
• Reorder configuration
• Urgency

​

Inventory Reports

Inventory reports help you analyze stock and movement data. Reports can include:

• Current stock
• Stock value
• Ledger movements
• Cost of goods sold
• Ingredient activity
• Recipe usage
• Storage unit filters
• Date range filters

​

Typical inventory workflow

1. Create storage units
2. Add ingredients
3. Create recipes
4. Map vendor products to ingredients
5. Receive vendor orders into inventory
6. Connect POS sales or import sales data
7. Post waste, transfers, and stock counts
8. Review ledger entries, alerts, and reports

​

Accessing inventory features

To access inventory features:

1. Go to Manage
2. Open the inventory section you need:
   • Storage Units
   • Ingredients
   • Recipes
   • Receiving Orders
   • Waste
   • Transfers
   • Stock Counts
   • Inventory Ledger
   • Inventory Reports

​

Why inventory management matters

​

Better stock control

Track what is currently available in each storage unit.

​

Clear movement history

Use the ledger to see exactly why stock changed.

​

More accurate ordering

Use current stock, mappings, and reorder suggestions to support purchasing decisions.

​

Better cost visibility

Track unit costs, stock value, and usage over time.

​

Stronger reporting

Analyze inventory activity by ingredient, storage unit, date range, movement type, or recipe.

​

Best practices

​

Set up storage units first

Create clear storage units before adding stock movements.

​

Use clean ingredient names

Use consistent names for ingredients to avoid duplicates.

​

Keep mappings accurate

Product-to-ingredient mappings affect receiving, stock value, and reorder suggestions.

​

Review the ledger regularly

The ledger helps catch incorrect receipts, waste entries, POS mappings, and stock counts.

​

Count stock carefully

Stock counts correct the balance, but they do not explain the original reason for the difference.

​

Related pages