Purchasing & stock

Purchasing & stock keeps your stock by batch and derives purchasing from the menu plan. Included from Professional.

Booking goods receipt

  1. Open Lager & Einkauf, tab Wareneingang.

  2. Record ingredient, quantity and unit (g, kg, ml, l or pieces).

  3. Enter the best-before date — it drives later withdrawal. Quick-pick buttons sit next to the date field (+3 days, +1 week, +1 month).

  4. Optionally record the storage location so the goods can be found again.

Every booking is its own batch. Two deliveries of the same ingredient with different best-before dates stay separate.

To record a whole delivery in one go: after saving, the input focus jumps back to the ingredient field by itself, and the list Gerade eingebucht (just booked) builds up below the form. That way you tick off the delivery note line by line without losing track.

Viewing stock

The Bestand tab shows one row per product with the total available quantity — the everyday question "how much flour do I have?". The n Chargen button expands the individual batches, in the order they will be booked (earliest expiry first). Reuse and archiving per batch live there too.

The four tiles at the top are filters: one click on "Läuft bald ab" narrows the list to the affected products, a second click clears it again.

Expired batches no longer count as stock anywhere — not even in the shopping list. Otherwise the software would plan with goods nobody is allowed to use. They do stay in the same list though, marked red, so they can be written off.

Booking several positions at once

After cooking, several ingredients usually need withdrawing; after a cold-store check, several batches need writing off. That is what the multi-select is for:

  1. Tick the checkboxes on the affected rows. For "Verdorben" the full available quantity is pre-filled; for "Entnahme" you enter it.

  2. A bar appears at the bottom: choose Entnahme or Verdorben, enter a reason (mandatory for write-offs) and book once.

If one position fails — for example because more is to be written off than is in stock — the others are still booked. You then see per position what worked and what did not; the failed ones stay selected and can be corrected.

That is deliberate: someone who actually took the goods out is not helped by rolling back every booking — it makes the stock less accurate, not more.
Writing off more than is in stock is not possible. Cooking is different: there, whatever is available gets booked — a cook keeps cooking through a gap, whereas a write-off is a record and has to be correct.

Withdrawal, write-off, reuse

In the Heute kochen tab you book actual consumption. Withdrawal follows the expiry date automatically (FEFO — first to expire, first out).

If a recipe appears on several menu lines on the same day, it is listed once here with the total quantity — it is only cooked once, after all. The split per line is shown by the production list.

  • Consumption — cooked as planned.

  • Write-off — spoiled or unusable, with a reason.

  • Reuse — chilled leftovers. Chilling temperature, chilling time and use-by date are mandatory here: they are part of your HACCP evidence.

Generating the shopping list

The Einkauf & Planung tab calculates demand for the coming days from the released menu plan and offsets it against stock on hand. What remains is what you actually need to order.

Stock keeping and the shopping list are productive. Supplier management including order placement follows — which is why "Purchasing & stock" still carries the * footnote on the pricing cards.