How stock works in KJB¶
Stock is what you buy and hold — rice, coffee powder, gas — as opposed to the dishes you sell. It moves through the same few events in every restaurant, and KJB has a screen for each.
The four things that happen to stock¶
It arrives. Someone receives a delivery and records it against the supplier's note. That record is a goods-received note, usually shortened to GRN.
It sits there. What you currently hold is your stock on hand.
It gets used, or lost. Some of it becomes food you sell. Some is spilt, spoiled or broken, and that is wastage — recorded so your figures stay honest rather than quietly drifting.
It gets counted. Periodically someone counts what is physically there and compares it with what KJB believes. That is a stock count.
Stock at a glance¶
The stock overview shows what you hold and, more usefully, what has fallen below its reorder level — the point at which you meant to buy more. When nothing has, the screen says so.
A reorder level is a decision you made earlier, recorded on the item, so that a busy Tuesday does not depend on someone remembering. If the list is always empty or always full, the levels are probably wrong rather than your buying.
Receiving stock¶
A goods-received note records what actually arrived against what the supplier billed you for. It carries the supplier, their invoice reference, whether it was cash or credit, and a line for each item received.
A GRN is not only a stock record. It is also where a purchase enters the books — see Purchases and accounts payable. That is why a purchase bill created from a GRN cannot be overtyped in the accounts: the delivery is the source of truth.
Recording wastage¶
Wastage needs a reason, and the form will not submit without one. That is deliberate: a stock figure that drops with no explanation is indistinguishable from theft or from an error, and the reason is what makes the difference visible later.
Record it when it happens, not at the end of the week. Wastage remembered later is wastage estimated.
Related¶
- Menu items — stock items and menu items, and how they differ
- Purchases and accounts payable