Track inventory and place orders

Set a par for each item and Ospelia shows what's low and drafts your order.

Add your items

1. Go to Inventory & Ordering → Inventory.
2. Click + New item. Add the name, category, location, on-hand count, par and unit cost.
3. Under How you buy it, add the pack size, like 1 case = 6 × 1 gal, and any other units you use, like pumps. Weight, volume and count convert on their own.
4. Have a lot of items? Use Import or CSV to bring them in from a spreadsheet.

The table shows each item's On hand, Par, Unit cost and Status. Click Adjust to update a count. Use Search name / SKU / barcode or Scan to find an item fast. Turn on Low stock only to see just what's running low. Click History to see past changes.

For full stock counts, see Invoices, stock counts and your real food cost.

Make a needs list

1. Tick the items that are low, or click Tick all low.
2. Click Submit needs list.

A manager can assign the list, mark it done, or turn it into draft purchase orders for each supplier.

Order what's low

1. Go to Inventory & Ordering → Ordering → What to order.
2. Items at or below their reorder point are grouped by supplier.
3. Click Create draft PO. Quantities are suggested to bring you back up to par, in the pack sizes you buy.

Manage purchase orders

1. Go to Inventory & Ordering → Ordering → Purchase orders.
2. Click + New order to start one by hand, or open a draft and click Edit.
3. Click Email PO to send it to your supplier, or Mark sent if you ordered another way.
4. When the delivery comes, click Receive. Enter what actually arrived. A short delivery stays open for the rest.

Receiving adds the stock and updates the item's cost, and the price change is saved to its history. Add your suppliers on the Suppliers tab.

Log waste

1. Go to Inventory & Ordering → Waste Log.
2. Pick the item, a whole menu item or a batch, enter the quantity and a reason, like dropped, expired or comp.
3. Click Log waste.

Each entry takes the amount out of inventory and is costed at the price at the time. You'll see your waste cost for the last 30 days and your most wasted item.

Prep lists

Go to Inventory & Ordering → Prep Lists to see expected ingredient use for a day, based on your sales history and recipes. Tick items off as they're made, assign them, or click Print to put the list on the wall. The Prep log shows the last 14 days.

Get low-stock alerts

Turn on Low stock in Settings → Alerts & Reviews → Alerts.