Count your stock and correct the figures
The stock count sheet, how a difference becomes an adjustment, and when to use a damage record instead.
7 min read
Write a recipe, run a production, and the two things about this module you need to know before you rely on it.
6 min readUpdated
Keep a recipe under 20 ingredients. The current app stores a recipe's ingredients in one text column, so a very long list is truncated.
The Final Quantity column is the quantity multiplied by the unit conversion, then by Total Qty. That is what leaves stock. Any line the warehouse is short on is marked, and the form will not save until you fix it.
Saving takes every ingredient out of the chosen warehouse and puts the finished product in.
The recipe list carries a Margin badge reading Healthy, Thin or Poor, worked out as the sell price less the ingredient cost, as a share of the sell price. A recipe with no ingredients yet says so instead.
On a recipe, Ingredient Cost is the figure that counts the quantities. The stored cost and price on a recipe add the per unit figures without multiplying by the quantities, so they can disagree.
For the same reason, treat deleting a production run as a records change rather than a stock correction, and check your quantities afterwards with a stock count.
The stock count sheet, how a difference becomes an adjustment, and when to use a damage record instead.
7 min read
Every field on the product form, which eight are required, and what Initial Stock actually does.
6 min read
Book a device or a vehicle in, record the parts you use, bill it and collect payment on one record.
6 min read