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The Inventory dashboard — what you're holding, what's running low, and where the money sits

Everything in your walk-in, your dry store and your bar is sitting in one place, counted and costed. Choose Inventory from your data dashboard’s sidebar and the whole storeroom becomes a picture you can read in seconds: what it’s all worth, what’s about to run out, where your money is tied up, and a list of every item you can slice any way you like. This page is for the owner, head chef or kitchen manager who wants to stop walking the shelves with a clipboard to answer “what do we have, and what’s short?”

What it does

For most kitchens the storeroom is a black box between stock-takes. You know roughly what’s there, but “how much is sitting on those shelves in money?”, “what’s below the level we should re-order at?”, and “which category is eating the most cash?” are questions nobody can answer without a count. So stock creeps up where it shouldn’t, runs out where it matters, and the cash locked in the storeroom is invisible until something goes wrong.

The Inventory page answers all of it from the numbers you already keep. It reads every stock item — its on-hand amount, its par level, its unit cost, its category and supplier — and lays it out as plain numbers and charts: a headline of total stock value, how many items are below par or out, a doughnut of where the value sits by category, and a full, searchable list of everything. There’s nothing to set up; it mirrors what your system already knows and stays current on its own.

Nothing here can be edited. This is a reading room, not a workshop — to change a par level, a cost or a count, you go back to the inventory tools in the main app. If a number looks wrong, the fix is upstream, never here.

The five headline numbers

Across the top sit five tiles that frame the whole storeroom at a glance:

  • Stock value — what everything on your shelves is worth right now (on-hand amount × unit cost), with the count of active items beneath it. This is the cash locked in your storeroom.
  • Categories — how many stock categories you’re tracking, with the total item count.
  • Below par — how many items have dropped under the level you set as “re-order at”. Amber when anything’s short.
  • Out of stock — active items sitting at zero. Amber when anything’s out.
  • Waste cost — what you’ve logged as waste in the chosen period, with an up-or-down badge against the period before. Here, down is the good direction.

Where the money sits

Underneath, a doughnut splits your stock value by category — Meat, Wine, Dry goods, Cleaning — so you can see at a glance which categories tie up the most cash. Beside it, a category breakdown table gives the detail: how many items each category holds, what it’s worth, its share of total value, and how many of its items are running low. A category holding a quarter of your money with three items below par is exactly the kind of thing this table puts in front of you.

The rule: stock is cash on a shelf. Watch where the value piles up, not just how many items you have — ten cheap items running low matters less than one expensive line you keep over-ordering.

The full item explorer

The workhorse of the page is the All inventory list at the bottom — every item, and the tools to find exactly the slice you want without scrolling. Type in the search box to match on name, brand, supplier or item code. Then narrow with the filters:

  • Category — show only one category (only Wine, only Produce).
  • Level — Raw, Prep, or Finished. Raw is what you buy (flour, a bottle of wine); Prep is what your kitchen makes from it and stores (pizza dough, a batch of sauce); Finished is a ready item. This lets you look at just bought-in stock, or just kitchen-made stock, on its own.
  • Status — Out, Low, OK, or Over. Low is anything below par (your re-order list); Over flags items you’re holding well above par — cash you’ve tied up and a freshness risk.
  • Supplier — show only what you buy from one supplier.
  • Show inactive — bring in items you’ve retired, which are hidden by default.

Every column sorts — click Value to put your most expensive holdings on top, or On hand to see what’s piled up. The list shows a live count and the total stock value of whatever you’ve filtered to. And the Export CSV button hands you exactly that filtered view as a spreadsheet — a one-click shopping list or count sheet, already narrowed to what you asked for.

How to use it

Set the period top-right first — it drives the waste figure and its comparison. Read the five tiles for the shape of the storeroom: is the value where you’d expect, is anything below par, is anything out. Glance at the doughnut to see which categories hold your cash, and scan the breakdown table’s Low column for categories quietly running short.

Then go to the explorer for the specific answer you came for. Need a re-order list? Set Status → Low and sort by category. Chasing dead cash? Set Status → Over and sort by Value — those are the lines you keep over-buying. Doing a count of just the bar? Category → Wine, or Supplier → your drinks supplier, then Export CSV and hand the sheet to whoever’s counting.

Worked example

Marco runs a trattoria and opens the Inventory dashboard on a Tuesday before placing his orders.

The Stock value tile reads ฿182,000 across 240 active items — higher than he expected. Below par shows 11, Out of stock shows 2. The doughnut tells the story fast: Wine is 38% of his stock value. He’s sitting on a lot of cash in bottles.

He sets the explorer to Status → Over and sorts by Value. Top of the list: a Chianti he’s clearly been over-ordering — 40 bottles on hand against a par of 15. That’s the dead cash the doughnut hinted at; he skips it on this week’s order.

Then Status → Low, sorted by category. Eleven items, and two of them — San Marzano tomatoes and 00 flour — are his Margherita’s backbone. The two Out items are a cleaning chemical and a garnish. He filters Supplier → his dry-goods supplier, hits Export CSV, and the re-order sheet is done — narrowed to one supplier, already costed — in under two minutes. No clipboard, no walking the shelves.