Ingredient stock

Ingredient stock keeps track of how much of each ingredient you still have. When a kitchen order is committed (paid submit, staff submit, or accepted pickup), Eighty-Six deducts the recipe amounts — and modifiers can add or remove ingredients on the line. If stock is too low, placement can fail for that order and the dish can be marked auto-86 (sold out because of stock) until you restock or clear it.

Before you begin

Stock is a premium feature for the restaurant (suppliers_stock) — one plan-level switch, not a toggle on every ingredient. Open Menu → Stock in the CRM. You need menus read/update permissions. An ingredient only appears in stock after you set a quantity (restock / set-to / CSV import) or configure a unit on a platform ingredient.

Concepts in plain language

Idea	Meaning
Restaurant stock	On when your plan includes stock. No per-ingredient “Track stock” switch.
Tracked ingredient	Has an on-hand quantity or unit configured; only those show on the Stock page.
Unit	One unit per ingredient: grams, millilitres, or pieces. No conversion between units. Defaults to pieces on first restock.
Recipe quantity	How much of the ingredient one serving of a dish uses (set on the dish). Missing quantity → that ingredient is skipped on deduction.
Modifiers	Options on a dish can add an ingredient (default 1 unit if not already on the recipe) or remove one (e.g. “no onion”).
Placement	The moment stock is reserved for an order (see below).
Auto-86	Dish automatically sold out when a required tracked ingredient is short. Clear from the menu builder after restocking.
Low-stock alert	Optional threshold; crossing it can email a low-stock notice (throttled).

When stock is deducted

Stock is not taken when a guest merely opens a cart. Placement follows how you take money and kitchen tickets:

Order style	Stock is deducted when…
Pay per round (pay at the table before kitchen)	The order is successfully paid and submitted.
Pay at end / payments off / staff free-submit	Staff move the order to submitted or confirmed. Paying the bill later does not deduct again.
Order ahead / pickup	The restaurant accepts the pickup order (not at “received”).
Cancel / refund-cancel	Stock for that order is restored.

After an order is placed, changing line quantities in the CRM adjusts stock by the difference. Bill settlement and booking deposits never touch food stock.

When a guest orders a tasting / package, stock is deducted from the component dishes and drinks inside the itinerary (not from an empty package shell). Attach recipes to those real components — see Tastings & packages.

Set up tracking

1. Create or pick ingredients under Menu → Ingredients.
2. On each dish, attach ingredients and set the per-serving quantity for anything that should deduct. Optional recipe lines do not trigger auto-86 when short.
3. Open Menu → Stock. Use Import CSV (name + amount, optional unit) or restock / set-to on individual rows. The first quantity starts tracking that ingredient (unit defaults to pieces unless the file or platform unit says otherwise).
4. Optionally open a platform ingredient’s package icon to set unit and low-stock threshold without changing its name.

Day-to-day on the stock page

• Back to menu builder — same as other menu subpages.
• Search — filter the tracked list by name.
• Import CSV — upload a spreadsheet export, preview matches, choose Set to (recount) or Restock + (add), then apply.
• Restock / Set to — adjust one ingredient’s on-hand amount (audit notes are filled in automatically).
• Manage ingredients — catalog for names, allergens, and platform unit/threshold.

If an order hits insufficient stock, guests may see the dish as sold out (and auto-86), while staff can recount quickly and retry.

Auto-86 and clearing

When placement fails because a required ingredient is short, Eighty-Six can mark the dish auto-86 with a short reason. After you restock:

1. Confirm balances on Menu → Stock.
2. On the menu builder, clear auto-86 on the dish if it did not recover on its own.
3. Confirm the dish is available again for guests and QR ordering.

Manual “unavailable” always wins over auto-86 recovery: if you turned a dish off yourself, it stays off until you turn it back on.

Related

IngredientsCatalog, dish attach, allergens, public display.

DishesAvailability and sold-out switches.

Tastings & packagesPackages expand into components for stock.

Menus overviewHow the menu builder is organised.

When customers payPay per round vs pay at end — and when stock moves.

RefundsCancel & refund restores stock for that order.