Inventory
Inventory in MahirRMS is ingredient-first: you buy flour, cheese and boxes; you sell pizzas. Recipes connect the two, and this section covers everything in between — how stock arrives, moves, is valued, and leaves.
The stock model
Stock lives at two levels:
- Branch stock — what the location holds, per ingredient. Purchases, transfers and adjustments act here.
- Kitchen department stock — a branch can additionally run department-level stock: ingredients are issued from the branch store to the grill, the bar, the bakery, and each department then consumes, adjusts and counts its own holding. Single-store operations skip this tier entirely; larger kitchens run on it.
Where stock comes from and goes
| In | Out |
|---|---|
| Purchases from suppliers | Consumption — the day's sales exploded through recipes (the dominant path) |
| Transfers in from other branches | Transfers out to other branches |
| Production output (prepared items) | Production input (raw ingredients consumed) |
| Plus adjustments & opening stock | Minus adjustments & wastage |
| Purchase returns to suppliers | |
| Direct ingredient sales, where enabled |
Every movement is a real transaction with a ledger posting — stock and accounting can't drift apart, because they are written together.
In this section
- Ingredients & Units — the ingredient master, units of measure, and stock levels per location.
- Purchasing — purchase entry, purchase orders and the demand sheet, returns, and suppliers.
- Stock Movements — transfers between branches, department issuance, production, adjustments and wastage.
- Costing — FIFO, LIFO and moving average; how consumption is valued; what happens when a price is corrected.
- Consumption — estimated vs actual, and the day-close run.
- Stock Reconciliation — physical counts that true up the system.
- Ingredient Sales — selling raw materials directly, for businesses that do.
- Reports — the stock report family.