Counts

Inventory counts capture what is physically on hand. Counts help operators compare expected stock against real stock and keep cost inputs current.

Count Workflow

1. Choose the count area or list.
2. Count physical stock.
3. Enter quantities using the expected unit.
4. Review unusual values before submitting.
5. Use the submitted count in reporting and operational review.

Counts should be structured enough for consistency but simple enough for teams to complete during real restaurant work.