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Hospitality operations rely on moving stock between locations and converting raw items into prepared kitchen ingredients.

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1. Stock Transfers Between Locations

Move inventory safely from Central Store to operational outlets (Main Kitchen, Bar, Cellar).

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Transfer Lifecycle:

  1. Request Transfer: Operational staff (Head Chef or Bartender) request items from Central Store (Status: REQUESTED).
  2. Approve Transfer: Storekeeper approves item quantities (Status: APPROVED).
  3. Release Stock (Dispatch): Storekeeper dispatches items. System allocates stock from active FIFO lots at source (Status: RELEASED).
  4. Receive Stock (Acknowledge): Recipient counts delivered goods and confirms receipt (Status: RECEIVED). System logs TRANSFER_OUT at source and TRANSFER_IN at destination.

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2. Kitchen Production & Prep Batches

Kitchens process raw ingredients into intermediate items (e.g. raw beef into Kitfo meat cuts, teff flour into baked Injera, raw butter into clarified Niter Kibbeh).

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Prep Batch Types (PrepType):

  • INJERA_BAKING: Teff Flour + Water + Ersho → Baked Injera (Count).
  • BUTCHERY_SPLIT: Whole Beef Carcass → Tibs Cuts + Kitfo Meat + Bones/Fat.
  • KIBBEH_CLARIFICATION: Raw Butter + Spices → Clarified Niter Kibbeh.
  • CUSTOM_PREP: General kitchen preparation recipes.

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Cost Allocation Methods (CostAllocationMethod):

When a single input yields multiple output items (e.g. butchery yielding premium cuts, minced meat, and bones):

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Executing a Prep Batch:

  1. Open Inventory → Prep Batches → + New Prep Batch.
  2. Select Prep Type, Location (Main Kitchen), and input raw items. System calculates input cost via FIFO.
  3. Select output prepared items and cost allocation method.
  4. Click Execute Batch.
Batch execution appends a PREP_CONSUMPTION movement for raw inputs and creates a new InventoryLot with PREP_OUTPUT movement for output items.