A Daily Restaurant Stock Workflow for Wix Orders
Direct answer: A sound daily stock workflow records each type of movement separately: received stock, recipe-based order consumption, waste, corrections, and physical counts. The resulting theoretical balance stays explainable.
Start the day with exceptions
Review Needs Attention before relying on the balance. An unresolved menu connection means an eligible order may not yet be reflected. A pending cancellation means stock has deliberately not been restored.
Resolve the reason instead of making a compensating adjustment that hides it.
Record movements with their real meaning
Use Restock for received goods and Waste for discarded goods. Use Correction for a known signed adjustment. Use Physical count only when you observed the current real-world quantity.
Keeping those meanings separate makes Activity useful later. A manager can tell whether stock changed because of sales, delivery, loss, or a new baseline.
Check low stock in context
A threshold signals that a theoretical quantity is low; it is not a purchase order and does not confirm shelf stock. Consider delivery timing, prep needs, and recent unprocessed work before acting.
Estimated servings are constrained by the ingredient that runs out first in an active recipe. They remain estimates because preparation and portion variance exist.
Count high-risk ingredients regularly
Count ingredients according to value, perishability, and variance. High-value proteins may need more frequent counts than stable low-value items.
After a count, investigate meaningful variance. Adjust recipes or operating practice when the cause is systematic.