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Connect digital POS menu items to inventory ingredient lots for automatic stock consumption and real-time availability forecasting.

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1. Recipe Definition & Versioning

Map menu items to raw or prepared inventory ingredients.
  1. Navigate to Inventory → Recipes → Click + Create Recipe.
  2. Select target Menu Item (e.g. “Special Kitfo”).
  3. Add Ingredients and required quantities per serving:
    • Kitfo Prepared Meat: 0.25 kg
    • Niter Kibbeh: 0.05 kg
    • Mitmita Spice: 0.01 kg
  4. Click Save Recipe.
Editing recipe ingredients automatically archives the old version and deploys a new RecipeVersion to maintain historical COGS audit accuracy.

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2. Asynchronous Outbox Auto-Deduction Engine

To ensure sub-second cashier checkout:
  • POS order completion enqueues an ORDER_CONFIRMED event into OrderOutboxEvent.
  • The background outbox processor executes OrderInventoryProcess:
    1. Resolves active recipe versions for ordered menu items.
    2. Allocates inventory from the terminal’s configured storage location using FIFO.
    3. Records SALE_CONSUMPTION stock movements.
    4. Calculates real Cost of Goods Sold (COGS) and updates total profit margins.

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3. Real-Time Servings Availability Projection

The projection engine calculates how many portions of a menu item can be served based on current ingredient stocks across storage locations: Max Servings=min⁡(Available Stock1Recipe Quantity1,Available Stock2Recipe Quantity2,… )\text{Max Servings} = \min \left( \frac{\text{Available Stock}_1}{\text{Recipe Quantity}_1}, \frac{\text{Available Stock}_2}{\text{Recipe Quantity}_2}, \dots \right)
  • If Kitfo Meat stock = 5.0 kg (recipe needs 0.25 kg), max servings = 20.
  • If Mitmita spice stock drops to 0.05 kg (recipe needs 0.01 kg), max servings = 5.
  • Projections update automatically in MenuItemAvailabilityProjection.
  • If autoManageAvailability is enabled on the MenuItem, items automatically toggle to SOLD OUT on waiter/guest menus when projection hits 0.