Stock counts and variance

Count stock

1. Open Inventory → Count and choose the outlet.
2. The count sheet lists items by storage location (or by category). It shows what Kripos expects; switch on blind count to hide it.
3. Enter what’s on the shelf. Items with other units get a box per unit (3 cases and 7 singles).
4. Save. Levels are set to what you counted, and Kripos shows the variance: what was missing or found, in money at average cost.

Items you leave out aren’t touched. Kitchen staff can count. Recent counts are listed with their variance.

Storage locations

Lay out the count sheet the way you walk the shop:

1. On Count, open Locations.
2. Add each place (Walk-in, Dry store, Bar fridge) in the order you count them.
3. Put items in each, in shelf order. An item kept in two places is counted in both and added up.

Variance

Inventory → Variance (owners, managers and accountants) shows where food cost leaks, for the last 7 or 30 days, this month, chosen dates, or between the last two counts:

• Should have used: what sales and batches say you used.
• Wasted: recorded waste.
• Missing: what counts found gone that nothing explains.
• Variance: wasted + missing, in money and as a share of what you should have used.

Items are listed biggest loss first. An item not counted in the period can’t show anything missing, and the report says so: count regularly for a true picture.

What sales take off

Selling a dish takes its ingredients off stock:

• With Recipes installed, from each dish’s recipe.
• Without it, from Inventory → Menu usage: link a menu item to the stock items one sale uses (a flat white: 0.2 l milk, 0.018 kg coffee beans).