> ## 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. # Overview > Manage ingredients, storage units, receiving, stock counts, waste, transfers, recipes, mappings, unit conversions, and inventory movements in Mathership # Inventory The inventory section helps you manage ingredient stock across your restaurant. Use it to create ingredients, organize storage locations, receive vendor orders, count stock, record waste, move stock between storage units, build recipes, map vendor products, and review inventory movements. Manage ingredient quantities across storage units and keep book stock aligned with physical stock. Receive orders, record waste, count stock, transfer inventory, and review ledger entries. Link products, recipes, POS sales, and reorder suggestions to your ingredient inventory. ## What inventory is used for Use the inventory section when you want to: * Create and manage ingredient master data * Track stock by storage unit * Receive vendor orders into inventory * Map vendor products to ingredients * Count physical stock and post adjustments * Record waste and reduce stock * Move stock between storage units or company locations * Build recipes from ingredients and sub-recipes * Connect POS sales to stock usage * Review detailed inventory ledger movements * Understand unit conversions and packaging levels * Support reorder suggestions and inventory reports ## Main inventory pages Review today's inventory status, AI insights, pending transfers, reorder suggestions, and recent activity. Create and manage the ingredient master list used across stock tracking, recipes, receiving, counts, waste, transfers, and reports. Create and manage the physical locations where ingredient stock is stored. Map vendor products to ingredients so received orders update inventory correctly. Create recipes, use sub-recipes, calculate ingredient needs, and support POS stock deductions. Receive vendor orders, confirm delivered quantities, and post mapped products into stock. Count physical inventory and let Mathership adjust book stock automatically. Record wasted ingredients and reduce inventory stock. Move inventory between storage units or company locations. Review the movement history of ingredient stock across receipts, issues, waste, transfers, counts, and POS sales. Understand how Mathership converts product quantities into ingredient stock units. Review low-stock and inventory-related alerts when available. ## How inventory fits together Inventory in Mathership is built from a few connected parts. | Area | Role | | ---------------- | --------------------------------------------------------------------- | | Ingredients | The items you track in inventory | | Storage units | The physical places where ingredients are stored | | Product mapping | The connection between vendor products and ingredients | | Receiving orders | The process that adds delivered products to stock | | Stock counts | The process that corrects book stock to match physical stock | | Waste | The process that removes unusable stock | | Transfers | The process that moves stock between locations | | Recipes | The structure that turns dishes into ingredient usage | | Ledger | The detailed history of every stock movement | | Unit conversions | The logic that converts boxes, packs, bottles, kg, L, and other units | ## Recommended setup order If you are setting up inventory for the first time, use this order: Add the physical locations where stock is stored, such as kitchen, bar, cold room, dry storage, or freezer. Add the ingredients you want to track and choose stable base units. Connect vendor products to ingredients and define conversion factors. Receive delivered products into the correct storage units. Create recipes and sub-recipes so ingredient usage can be calculated. Map POS items to ingredients or recipes so sales can reduce stock automatically. Keep inventory accurate with stock counts, waste postings, and storage transfers. Use the ledger and inventory report to investigate stock, value, and movement history. ## Dashboard The inventory dashboard is your daily starting point. It shows: * AI Assistant panel * Untransferred orders * Critical stock * Reorder suggestions * Recent inventory activity Use it to quickly see what needs attention today, then open the full page behind each widget when more detail is needed. Review today's inventory status, AI insights, pending transfers, reorder suggestions, and recent activity. ## Ingredients Ingredients are the foundation of inventory. Use ingredients to track stock, build recipes, receive products, post waste, count stock, transfer inventory, connect POS sales, and create reports. Examples: * Tomatoes * Milk * Beef * Flour * Wine * Prepared sauces Create and manage ingredient master data, base units, allergens, stock details, mappings, and reorder configurations. ## Storage Units Storage units represent the physical places where inventory is stored. Examples: * Main kitchen * Cold room * Dry storage * Bar storage * Freezer * External warehouse Every inventory movement needs a storage unit so Mathership knows where stock was added, removed, moved, or counted. Manage inventory locations and review stock by physical storage area. ## Product Mapping Product mapping connects vendor products to internal ingredients. It tells Mathership what ingredient should be updated when a vendor product is received and how much stock one product unit creates. Example: | Vendor product | Ingredient | Result | | ----------------- | ---------- | ---------------------------- | | Tomato box 10 kg | Tomatoes | Receiving 2 boxes adds 20 kg | | Milk crate 12 L | Milk | Receiving 3 crates adds 36 L | | Butter pack 250 g | Butter | Receiving 8 packs adds 2 kg | Connect vendor products to ingredients and conversion factors. ## Receiving Orders Receiving orders posts delivered vendor products into inventory. During receiving, you confirm: * Received quantity * Unit cost * Storage unit * Product mapping * Variance notes, if delivery differs from the order Only mapped products can create ingredient stock movements. Receive vendor orders and create receipt movements in inventory. ## Stock Counts Stock counts compare physical stock with book stock. When a count is posted, Mathership creates adjustment movements where counted quantity differs from current book stock. Use stock counts for: * Full inventory checks * Spot checks * High-value ingredient checks * Correcting stock differences Count physical inventory and post adjustment ledger entries. ## Waste Waste records ingredients that are no longer available for use. Use waste for: * Spoiled ingredients * Expired stock * Damaged goods * Spillage * Staff meals * Complimentary items * Over-portioned ingredients Waste creates a negative inventory movement and reduces stock. Record wasted ingredients and reduce inventory stock. ## Transfers Transfers move stock from one storage unit to another. A transfer creates two movement steps: | Step | Effect | | ---------------- | --------------------------------------------- | | Ship transfer | Stock leaves the source storage unit | | Receive transfer | Stock arrives in the destination storage unit | Use transfers whenever stock physically moves between storage locations. Move stock between storage units or company locations. ## Ledger The inventory ledger is the full history of stock movements. It helps you understand why stock changed. Ledger entries can come from: * Receipts * Issues * Waste * Transfers * Stock count adjustments * POS sales Review detailed movement history for ingredients and storage units. ## Unit Conversions Unit conversions help Mathership convert products and packaging into ingredient stock units. Examples: | Product unit | Ingredient stock unit | | --------------- | --------------------- | | Box of tomatoes | kg | | Crate of milk | L | | Case of bottles | bottle or L | | Pack of butter | kg | Use unit conversions together with product mapping and packaging levels so receiving, counting, waste, transfers, recipes, and reports use correct quantities. Understand how Mathership converts product quantities into ingredient stock units. ## Common workflows ### Set up inventory from scratch 1. Create storage units 2. Create ingredients 3. Add product mappings 4. Receive the first vendor orders 5. Review the ledger and inventory report 6. Add recipes and POS mappings if needed 7. Set reorder configurations for important ingredients ### Receive a delivery into inventory 1. Open the sent order 2. Start receiving 3. Map unmapped products if needed 4. Confirm received quantities 5. Select the storage unit 6. Post the receipt 7. Review the ledger if needed ### Correct stock after a physical count 1. Open the storage unit 2. Start a stock count 3. Add ingredients and counted quantities 4. Review variances 5. Post the count 6. Review adjustment entries in the ledger ### Move stock between locations 1. Open the source storage unit 2. Start a transfer 3. Select the destination 4. Add ingredients and quantities 5. Ship the transfer 6. Receive it at the destination ### Investigate wrong stock 1. Open the ingredient 2. Review stock by storage unit 3. Open the ledger for the affected storage unit 4. Check receipts, issues, waste, transfers, and adjustments 5. Correct mappings, counts, or postings if needed ## Best practices Clean ingredient names make recipes, mappings, counts, reports, and searches easier. Pick units that make sense long term, such as kg for solids, L for liquids, and piece for countable items. Match storage units to real physical locations so stock movements are easy to audit. Product mappings make receiving accurate and keep stock, costs, reports, and reorder suggestions useful. Check differences during receiving and stock counts before posting movements. Use waste for unusable stock, not for sales, transfers, or count corrections. The ledger is the best place to understand why stock changed. Use the Inventory Report to find high waste, unusual movement, missing costs, and stock issues. ## Common problems Open the ingredient, choose the affected storage unit, and review the ledger. Check receipts, waste, transfers, stock counts, and POS-related issues. Check that the vendor product is mapped to an ingredient, the received quantity is greater than zero, and the correct storage unit was selected. Check product prices, conversion factors, receipt history, unit cost, and weighted average cost. Check that the correct storage unit was selected when posting the movement. Check that the ingredient has a reorder configuration, recent consumption history, and a valid product mapping. ## Related pages Analyze ingredient stock, movements, costs, and activity. Review and act on reorder suggestions generated from ingredient configurations. Ask inventory, stock, order, and reorder questions in plain language. Review orders that can be received into inventory. Map POS items to ingredients or recipes for stock deductions. Connect POS systems and sales data to inventory movements.