How to Add or Reduce Stock Quantities

Keep Closing balances accurate by recording opening stock when you create an item, and by tracking later movements from purchases, sales deductions, and other inventory activity.

Before you start

• Create the stock item first - How to Add a New Stock Item.

See current quantities

1. Open Inventory > Stock Item.
2. On Stock Items, read Opening and Closing for each row. Stock Value and the Total Stock Value card summarize money on hand.
3. Use Search or Filter when the list grows. Watch Low Stock Items when you need a quick alert count.

Set quantity when you create an item

1. Select + Add New or + Add New Item to open Create Stock Item.
2. In Opening Stock, enter Quantity, Rate, and Value for what you already have.
3. Select Save Item. Those figures become the starting point on the list.

Add or reduce after an item exists

Later restocks and deductions show up through inventory activity tied to this item: purchases and supplier work, automatic deduction when linked dishes sell, batch production inputs and outputs, and other movements recorded in history.

• Suppliers and purchases - How to Add and Manage Suppliers.
• Automatic deduction from menu dishes - How to Set Up Automatic Stock Deduction.
• Batch production - How to Create a New Production Batch.
• Audit trail - Viewing Stock History and Audit Logs.

Always follow the on-screen controls on Stock Items and related Inventory pages. Do not invent steps outside what your restaurant build shows.

What happens next

After quantities move, review Opening, Closing, and Stock Value on the list, then dig into detail with Understanding Stock Ledger and Item Details.

Related guides

• How to Add a New Stock Item
• Understanding Stock Ledger and Item Details
• Understanding Item Consumption
• Viewing Stock History and Audit Logs