Stock

On-hand, pars, and costs so prep, waste, and food $ have numbers to use. Managers and owners. Track B1 on Setup.

What Stock is for

1. Receive the truck — type lines or Scan invoice, then add to on-hand.
2. Count the walk-in — sets on-hand (Apply counts; blank lines stay unchanged).
3. Completing Prep deducts recipe SKUs from on-hand (after unit convert).
4. Low / critical vs par drives Dashboard reorder and Prep Hold prep. You still order from your vendor.

Guiso does not send purchase orders, run AP, or do full theoretical-vs-actual inventory variance. It supports food cost math — not a buying desk.

Paths

Tab	Job
On hand	Edit SKU (name, unit, par, cost, vendor). Does not change quantity.
Receive	Truck — adds to on-hand
Count	Walk-in — sets on-hand

Receive

1. Open Stock → Receive (confirm the store in the header).
2. Type lines from the ticket, or Scan invoice → Match / Create / Skip → Receive into on-hand.
3. For a new item, choose Add as new item (or Create on a scan line).

Optional: packs (1 case = N units) and unit cost on the line (updates the SKU price). Same-family converts only (oz → lb).

Scan credits apply per read. If scan isn’t set up, type the lines. Vendor CSV under Receive → Advanced is optional.

Columns

Column	Meaning
Par	Shelf target (same unit as on-hand)
Unit cost	Needed for waste $ and food cost
Status	In stock / Low / Critical vs par

If it looks wrong

• Wrong store in the header
• Fix quantity with Count, not Edit item
• Waste shows $0 → missing unit cost on a recipe SKU
• Prep didn’t drop on-hand → no linked SKUs, or a weight/volume mismatch on the recipe

Related: Get the shop running · Prep · Waste