Stock Counts & Prep Batches in Pakistan
Buy in cases and sacks, make sauces in batches at their real cost, count stock and see what went missing, and let par levels write your orders.
Updated 17 October 2026
Café QR takes each dish's recipe off your stock as it sells. These tools keep that count honest and turn it into orders. They need the Stock and recipes add-on (and Purchasing for orders), or the Multi-site plan.
Buying in packs
Open an ingredient on Inventory and fill in Pack (say "case") and how many units are in one (24). Purchase orders then go out in cases, and booking in 3 cases adds 72 to the shelf.
When you book a delivery in, the ingredient's cost becomes the weighted average of what was already on the shelf and what arrived, so one cheap or dear delivery doesn't swing every dish cost.
Prep items
Tick Made here on anything you make yourselves, like a sauce counted in kg. Open Stock, then Prep batches on the Ingredients tab, say what one kg is made from. When the kitchen makes 5 kg, they enter it and press Made a batch: the ingredients come off, the sauce goes on, and its cost follows the recipe. Dishes can use the sauce in their recipe like any other ingredient.
Stock counts
Stock count (a link on the Stock → Ingredients tab) lists every ingredient with a box to type what you counted. Print the page for a paper sheet, or use Blind count so counters don't see the expected figure. Blank lines are skipped.
Each difference is logged at its cost, and the page shows what the last 30 days of counts found, so you can see shrinkage in money.
Par levels and suggested orders
On each ingredient, set Order up to (the par) for this branch, and its usual supplier. A branch can also set its own low-stock alert. Suggested orders (on the Stock → Suppliers & orders tab) then lists everything below par, rounded up to whole packs, grouped by supplier. Create draft orders makes one draft per supplier for you to check and send.
Central kitchen and branch transfers
With more than one location, Branch transfers (on the Stock → Ingredients tab) sends stock from the branch you're in to another. It comes off the sender's stock when sent, and onto the other branch's when they open the transfer and book it in, noting anything that arrived short. Print the transfer as a delivery note.
The page also lists To make and send: what the other branches are short of to reach their par levels, so a central kitchen knows what to batch up.