Stock Reports

The Stock Report#

The workhorse. For a date range, branch (and optionally one department), it shows each ingredient's full story in columns: opening, purchases and production in, transfers in, returns and transfers out, department issuance status (issued / returned / consumed / remaining), sold, wastage, variance, the computed Ideal Closing Stock, the physical closing where a count exists, and the difference between them. Quantities and values side by side.

Two reading notes:

• Wastage and variance are deliberately separate columns. Adjustments with wastage reasons (spoilage, theft, staff meals…) land in wastage — real losses to manage down. Adjustments with correction reasons (count error, unit conversion…) land in variance — data quality to clean up. The reason you pick on the adjustment is what routes the number here, which is why reasons matter.
• Ideal vs physical closing is your shrinkage line. Ideal Closing Stock is what the paperwork says should remain; physical closing is what a count found. The gap, ingredient by ingredient, is the number the whole inventory discipline exists to shrink.

Filters cover category, food/manufacturing items, units, and (for administrators) valuation at actual cost versus default purchase price.

The rest of the family#

• Stock Report for Value — current stock valued at purchase and at selling price, with potential profit — the "what is sitting on my shelves worth" view.
• Stock History — the per-ingredient ledger: opening balance and every purchase, sale, adjustment, transfer and production line with a running balance, in base and purchase units. The first stop for "where did my stock go" — always trust this over memory.
• Product Stock Details — the calculated stock (from transactions) beside the live balance, with a repair action where they diverge. A health check more than a business report.
• Low Stock / Demand Sheet / Forecasting — the buying trio, covered under Purchase Orders & Demand.
• Average Cost History — the moving-average audit trail, covered under Costing.
• Stock Expiry — purchase lines approaching or past their expiry date, where expiry tracking is on.
• Wastage reports — food wastage by entry and by item, alongside the wastage columns above.
• Consumption reports — estimated, ingredient-wise, and needs-to-issue, covered under Consumption.

A weekly reading rhythm that works: Stock Report (last 7 days, variance columns) → chase the top three variances via Stock History → Low Stock into the demand sheet. Twenty minutes, and inventory stops being a monthly surprise.