How stock on hand is worked out

Servora keeps a running figure for every ingredient at every outlet. It is arithmetic, not magic, and it is only right if every movement gets recorded.

What moves it up

• Goods received — the main one.
• Transfers in from another outlet or the central kitchen, once received.
• Production of a prep item at that outlet.
• A stock take, which does not move the figure so much as replace it.

What moves it down

• Sales — through the recipe. Sell forty nasi lemak and Servora deducts forty portions' worth of each ingredient.
• Wastage you record.
• Staff meals you record.
• Transfers out.
• Consumption by production, if the outlet makes its own prep.

Where the drift comes from

If counted stock is consistently below system stock, one of these is happening and it is almost always the first:

1. Wastage is not being recorded. Trim, spoilage and mistakes leave the store with no document.
2. Yield percentages are optimistic. If the system thinks 100% of a chicken is usable, every portion quietly eats more than it is charged for.
3. Transfers were sent but never received at the other end.
4. Sales are not synced, so nothing has been deducted at all.

Chase it in that order. A stock take tells you the size of the gap; only one of those four tells you the cause.