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Stock counts help you compare the stock that Mathership expects with the quantity that is actually available in a storage unit.Use stock counts when you want to check your inventory, correct differences, or prepare a full inventory count.
During a stock count, you select a storage unit and enter the counted quantity for one or more ingredients.When the stock count is posted, Mathership compares the counted quantity with the current book stock.
Difference = Counted quantity - Book stock
If there is a difference, Mathership creates an inventory adjustment.
To start a stock count, go to the inventory area and choose the storage unit you want to count.A storage unit can be, for example:
Main storage
Bar storage
Kitchen storage
Dry storage
Freezer
Mathership checks whether there is already an open count session for the selected storage unit.If there is already an open stock count, Mathership opens the existing count instead of creating a new one. This prevents duplicate open counts for the same storage unit.
Inside the stock count, add the ingredients you want to count.For each ingredient, enter the counted quantity in the ingredient’s base unit.For example:
Ingredient
Base unit
Counted quantity
Flour
kg
12
Milk
liter
6
Eggs
piece
30
You do not need to count every ingredient. You can count only selected ingredients if you want to check a specific area or product group.
You can remove an ingredient from an open stock count.This only removes the line from the current count session. It does not delete the ingredient itself and it does not change stock yet.Stock is only changed when the count is posted.
When an adjustment is created, Mathership uses the weighted average cost of the ingredient.The weighted average cost is calculated from previous receipt entries.If no receipt cost exists yet, the cost value may be 0.
Posting a stock count changes inventory stock. The system creates adjustment entries so that the book stock matches the counted quantity.
Only post a stock count when the counted quantities are correct. After posting, the count is closed and the adjustment entries are part of the inventory history.
Use clear storage units before starting stock counts. This makes it easier to count only the stock that physically belongs to that location.Count in the base unit of the ingredient whenever possible. For example, if flour is managed in kilograms, enter the counted quantity in kilograms.Post counts only after reviewing the quantities. Once posted, the stock movement becomes part of the inventory ledger.Use smaller partial counts regularly instead of waiting for one large full inventory count. This keeps stock values more accurate during daily operations.
