> ## 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 Report > Analyze ingredient stock, movements, costs, and activity across storage units, recipes, and transaction types # Inventory Report The Inventory Report gives you a consolidated view of ingredient stock, inventory movements, costs, and activity. Use it to understand what is currently on hand, what changed during a selected period, where stock moved, and which ingredients need closer review. See current on-hand quantities and inventory value by ingredient. Compare receipts, issues, waste, adjustments, transfers in, and transfers out. Narrow the report by time range, ingredients, storage units, recipes, transaction types, and activity. ## What the report shows The Inventory Report summarizes inventory data for the selected company. It can help answer questions such as: * Which ingredients currently have stock? * Which ingredients moved during a selected period? * How much was received? * How much was consumed or issued? * How much waste was posted? * Which ingredients had stock count adjustments? * Which ingredients were transferred in or out? * What is the current inventory value? * What is the current unit cost? * Which ingredients had no activity? ## Access the Inventory Report To open the Inventory Report: Go to the reports area in Mathership. Open **Inventory Report**. The report opens with a default time range and shows inventory rows for the selected company. ## Default time range When the report is opened without a selected date range, Mathership uses **yesterday** as the default period. You can change the date range at any time using the **Time range** filter. The date range controls which movements are summarized in the report. Current on-hand stock is shown as the latest stock state for each ingredient. ## Report layout The page has two main areas. | Area | What it contains | | -------------- | --------------------------------------------------------------------------------------------- | | Filter sidebar | Time range, activity, ingredient, storage unit, recipe, transaction type, and numeric filters | | Report table | Inventory rows with stock, movement totals, transaction count, value, and unit cost | ## Filters Use the filter sidebar to narrow the report. Each filter section shows a badge when it is active. Click **Clear all** to reset all filters. ### Time range Use **Time range** to select the reporting period. The time range is used to summarize movements such as receipts, issues, waste, adjustments, and transfers. ### Activity Use **Has activity** to show only ingredients with inventory activity in the selected period. This is useful when you want to focus on ingredients that actually changed. ### Ingredients Use **Ingredients** to select one or more ingredients. The ingredient picker includes a search field so you can quickly find ingredients by name. ### Storage units Use **Storage units** to filter the report by one or more storage locations. When more than one storage unit is selected, the table can show a separate **Storage unit** column so you can see which row belongs to which location. ### Recipes Use **Recipes** to analyze inventory movement related to selected recipes. When more than one recipe is selected, the table can show a separate **Recipe** column so you can see which row belongs to which recipe context. ### Transaction types Use **Transaction types** to focus on selected movement types. | Transaction type | Meaning | | ---------------- | ------------------------------------------------------- | | `RECEIPT` | Stock received into inventory | | `ISSUE` | Stock consumed or deducted, often from sales or recipes | | `WASTE` | Stock removed as waste | | `ADJUST` | Stock corrected through a stock count or adjustment | | `TRANSFER_IN` | Stock received from another storage unit | | `TRANSFER_OUT` | Stock moved out to another storage unit | ### Current stock Use **Current stock** to filter by current on-hand quantity. This helps you find ingredients above or below a selected stock level. ### Total waste Use **Total waste** to filter by the amount of waste posted in the selected period. This helps you identify ingredients with unusually high waste. ### Transaction count Use **Transaction count** to filter by the number of inventory movements. This helps you find highly active ingredients or ingredients with no meaningful movement. ### Weighted average cost Use **Weighted avg cost** to filter by current unit cost. This is useful when reviewing high-value ingredients or cost-sensitive inventory. ## Report table The report table displays one row per ingredient result. Depending on selected filters, rows can also be split by storage unit or recipe. | Column | Meaning | | --------------- | -------------------------------------------------------- | | Ingredient | Ingredient name | | Storage unit | Shown when multiple storage units are selected | | Recipe | Shown when multiple recipes are selected | | On hand | Current quantity available | | Receipts | Total received quantity in the selected period | | Issues | Total issued or consumed quantity in the selected period | | Waste | Total wasted quantity in the selected period | | Adjustments | Total stock count or correction quantity | | Transfers in | Total quantity transferred into the selected scope | | Transfers out | Total quantity transferred out of the selected scope | | Net movement | Combined movement total for the selected period | | Transactions | Number of inventory movements | | Inventory value | Current stock value | | Unit cost | Current cost per base unit | ## Quantity display Quantities are displayed using the ingredient's packaging breakdown when possible. For example, a quantity may appear as: | Display | Meaning | | ----------------- | ------------------------------------------------------- | | `2 boxes / 10 kg` | The stock can be represented in packaging and base unit | | `5 kg` | The stock is shown in the ingredient base unit | | `12 bottles` | The stock is tracked as countable bottles | This makes the report easier to read when ingredients have packaging levels configured. ## Color cues The report uses color to make movement direction easier to scan. | Value type | Typical color cue | | ------------- | --------------------------- | | Receipts | Green when stock increased | | Issues | Red when stock decreased | | Adjustments | Highlighted when not zero | | Transfers in | Blue when stock moved in | | Transfers out | Purple when stock moved out | ## Sorting Click sortable column headers to change the sort order. Common sortable columns include: * Ingredient * On hand * Receipts * Issues * Waste * Adjustments * Transfers in * Transfers out * Net movement * Transactions * Inventory value * Unit cost Sorting resets the table back to the first page. ## Pagination The report is paginated so it stays fast even with many ingredients. You can change: * Current page * Page size The default page size is 50 rows. ## Opening ingredient details Click a row to open the ingredient detail page. From the ingredient detail page, you can review: * Current stock * Per-storage stock * Recipes using the ingredient * Mapped vendor products * Reorder configurations * Ledger movements ## How to read movement columns Movement columns summarize what happened during the selected date range. | Column | How to interpret it | | ------------- | ----------------------------------------------------------------------------- | | Receipts | Stock added from received orders | | Issues | Stock removed through sales, recipes, or manual issue logic | | Waste | Stock removed because it was spoiled, damaged, expired, or otherwise unusable | | Adjustments | Stock corrected through counts or manual corrections | | Transfers in | Stock moved into the selected storage scope | | Transfers out | Stock moved out of the selected storage scope | | Net movement | Overall change from all movement types in the selected period | ## Net movement Net movement combines all movement types for the selected period. A positive net movement means stock increased overall. A negative net movement means stock decreased overall. | Example | Meaning | | ------------------------------------ | -------------------------------------------------- | | Receipts are high and issues are low | Stock increased during the period | | Issues and waste are high | Stock decreased during the period | | Transfers out are high | Stock was moved elsewhere | | Adjustments are high | Stock counts or corrections changed the book stock | ## Inventory value Inventory value shows the current value of stock on hand. It is based on ingredient quantity and unit cost. | Field | Meaning | | --------------- | ----------------------------- | | On hand | Current stock quantity | | Unit cost | Cost per ingredient base unit | | Inventory value | On hand × unit cost | ## Unit cost Unit cost is shown per ingredient base unit. Examples: | Ingredient | Base unit | Unit cost display | | ---------- | --------- | ----------------- | | Tomatoes | kg | €/kg | | Milk | L | €/L | | Eggs | piece | €/piece | Unit cost is usually based on receipt history and weighted average cost. ## Common workflows ### Review yesterday's inventory activity 1. Open **Inventory Report** 2. Keep the default time range if it already shows yesterday 3. Turn on **Has activity** 4. Review receipts, issues, waste, and transfers 5. Click suspicious rows to open ingredient details ### Find ingredients with high waste 1. Open **Inventory Report** 2. Select the date range you want to review 3. Open the **Total waste** filter 4. Enter a minimum waste amount 5. Review ingredients with high waste 6. Open the ingredient detail or ledger for more context ### Review stock in one storage unit 1. Open **Inventory Report** 2. Select one storage unit in the **Storage units** filter 3. Review on-hand stock, movements, and value 4. Click an ingredient row for detail if needed ### Compare movement for selected ingredients 1. Open the **Ingredients** filter 2. Select the ingredients you want to compare 3. Choose the time range 4. Review receipts, issues, waste, adjustments, and net movement ### Review recipe-related usage 1. Open the **Recipes** filter 2. Select one or more recipes 3. Review related ingredient usage and movement 4. Use the ingredient detail page if a quantity looks unexpected ### Find expensive inventory 1. Open the **Weighted avg cost** filter 2. Enter a minimum unit cost 3. Sort by **Inventory value** or **Unit cost** 4. Review high-value ingredients and check whether stock levels look reasonable ## Best practices Select the period you want to analyze before reviewing movement totals. Turn on activity filtering when you only want ingredients that changed during the period. Use the waste filter to identify recurring spoilage, over-portioning, or handling problems. Large adjustments can indicate counting mistakes, missing receipts, or mapping issues. Filter by storage unit when you want to understand where stock moved or where problems occurred. Use row clicks to investigate suspicious stock levels, costs, or movements. High-value ingredients with high movement deserve regular review. Product and POS mappings affect receipts, issues, costs, and reports. ## Common problems Check that: * The selected company has inventory data * The date range includes inventory movements * Filters are not too restrictive * **Has activity** is not hiding inactive ingredients * The selected ingredients, recipes, or storage units are correct Current stock can exist even if there were no movements during the selected period. Turn off **Has activity** or widen the date range to see more movement history. Check: * The selected date range * Transaction type filters * Storage unit filters * Product mappings * POS mappings * Recent stock counts or adjustments Open the ingredient detail page and review waste entries in the ledger. High waste can come from spoilage, expired stock, staff meals, over-portioning, customer returns, or manual waste postings. Check the ingredient's receipt history, product mapping factor, unit cost, and recent stock adjustments. Incorrect conversion factors can create incorrect stock quantities and values. The ingredient may not have receipt cost history yet. Receive mapped vendor products with prices so Mathership can calculate a meaningful unit cost. ## Related pages Manage ingredient details, base units, stock, mappings, and reorder configurations. Manage storage locations and review stock by location. Review detailed inventory movements for an ingredient and storage unit. Receive vendor orders and create receipt movements. Record wasted ingredients and reduce stock. Count physical stock and create adjustment movements. Move stock between storage units or company locations. Connect vendor products to ingredients so receiving updates stock and costs. Use ingredients in recipes and connect sales usage to inventory. Map POS sales items to ingredients or recipes for stock deductions.