Stock, recipes & purchasing

1. 1
   In Inventory → Ingredients add what you buy and use: goat meat (kg), maize flour (kg), Tusker 500 ml (bottle)…
2. 2
   Set a reorder level and reorder quantity so DineFlow warns you before you run out.
3. 3
   Record opening stock per branch in Inventory → Stock (choose an ingredient → Opening stock).

1. 1
   Open Inventory → Recipes & food cost and choose a dish.
2. 2
   Add the ingredients and quantities for one portion — per size if it has sizes (Half kg uses 0.5 kg goat meat, 1 kg uses 1 kg).
3. 3
   Add-ons can have their own recipe (Extra ugali = 0.2 kg maize flour).
4. 4
   DineFlow shows each dish’s food cost and margin, and can use it as the dish’s cost price.

1. 1
   Add suppliers in Inventory → Purchasing → Suppliers (contact, KRA PIN, payment terms).
2. 2
   Create a purchase order: pick the supplier and items, ordered in packs — a crate of 24, a 50 kg sack — with the cost per pack. Add low stock fills in everything below its reorder level.
3. 3
   Mark it sent. When goods arrive, Receive: enter packs accepted and any rejected (with a reason). Partial deliveries are fine.
4. 4
   Bought something at the market without a PO? Use Receive a walk-in purchase.

Receiving updates stock and the ingredient’s average cost automatically.

Record spoilage, burnt or dropped food and expired stock in Inventory → Waste — either an ingredient or a whole dish (its recipe is written off). Each entry is costed, so you see how much waste costs you each week.

1. 1
   Start a count in Inventory → Stock counts. Keep trading — expected quantities are taken when you complete it.
2. 2
   Enter what’s actually on the shelf for each ingredient (on a phone in the app is easiest). It saves as you go.
3. 3
   Complete the count: stock is set to what you counted and the variance is costed.