Supplies (Ingredients + Packaging): Setting Up Inventory Items

What this area is for

Supplies are everything you consume to make products:

• Ingredients (flour, sugar, butter)
• Packaging (jars, lids, labels)

Where to find it

Main menu → Supplies → tabs Ingredients and Packaging

What matters when creating supply items

• Purchase unit: This is how you buy it. It affects recipe conversions and costing.
• Cost per unit: Drives costing and margin analysis.
• On hand: Helps you avoid running out.
• Grams per teaspoon (ingredients): Important if your recipes use teaspoons/tablespoons/cups and you want accurate costing.

Common workflows

A) Add a new ingredient / packaging item

1. Click Add.
2. Enter name, unit, cost, and on-hand (if known).
3. Save.

B) Adjust on-hand (the right way)

Use the on-hand controls to add/remove inventory with a reason. This creates history and makes it easier to audit later.

C) Review inventory history (Inventory Movements)

Open an item’s movement history to see what changed and why.

D) Unlimited vs tracked items

Some items can be set to “Unlimited” if you don’t want to track them. This prevents constant “stock problems” for things you don’t actually count.

Tips / common gotchas

• If your inventory “feels wrong,” check whether Purchases are being posted and whether Recipes are mapped properly.
• Don’t skip units: mismatched units are the most common reason costing looks strange.