All Cloud Kitchen pages are in the web admin (browser dashboard) under Cloud Kitchen Inventory. There is no Cloud Kitchen section in the ePOS waiter app.
Permissions
Initial setup
1
Open the Setup tab
In the web admin, go to Cloud Kitchen Inventory and open the Settings area, then select the Setup tab.
2
Name your Cloud Kitchen
Enter a name for your Cloud Kitchen (required, up to 255 characters). This name appears throughout the module and on dispatch records.
3
Link branches
From the branch list, tick every branch that will receive supplies from this Cloud Kitchen. You can link or unlink branches at any time. Only linked branches appear as destinations when you dispatch stock.
4
Save
Save your changes. Your Cloud Kitchen is now active and ready for items to be added.
Building your item catalog
Cloud Kitchen items are the products you hold in central stock — ingredients, prepared goods, or packaging. Each item gets a name, an optional unit of measure, and an optional transfer price.1
Go to Items
Under Cloud Kitchen Inventory, select Items.
2
Add a new item
Click Add item (or the equivalent button). Fill in the fields:
3
Save
Save the item. It now appears in stock views, movement forms, and dispatch screens.
Viewing on-hand stock
The Stocks page gives you a live snapshot of what is currently available in your Cloud Kitchen. Each row shows the item name, its unit symbol, the current on-hand quantity, and a status badge — In stock or Out of stock. You can filter the list by status (all items / in stock only / out of stock only) and search by item name. From this page you can also open the form to receive new stock or record other movements directly.Recording stock movements
The Movements page is where you record every stock transaction manually — receiving goods from a supplier, writing off consumed stock, or logging waste.Adding a stock-in movement (receiving goods)
1
Open Movements and choose stock in
Go to Cloud Kitchen Inventory → Movements and click Add movement, then select Stock in as the movement type.
2
Fill in the details
3
Save
Save the movement. The on-hand quantity for the item increases immediately.
You can edit or delete a stock-in movement after saving it. Deleting reverses the quantity change.
Adding a stock-out movement
Follow the same steps as stock-in but choose Stock out as the movement type. Provide the item and quantity. No supplier or pricing fields are required for outbound movements.Recording waste
1
Select Waste as the movement type
In the Add movement form, choose Waste.
2
Fill in the details
Provide the item, quantity, and a waste reason (required for waste movements). The waste reason list is configured separately — see Waste reasons below.
3
Save
The quantity is deducted from on-hand stock and the reason is recorded for reporting.
Filtering movement history
On the Movements page you can filter by movement type (In, Out, Waste, Dispatch, Production) and by date range (today, this week, this month, this quarter). Use these filters to audit stock activity for a specific period or trace a particular item.Waste reasons
Before staff can log waste, the waste reason list must contain at least one active reason.1
Go to Waste reasons
Under Cloud Kitchen Inventory, select Waste reasons.
2
Add a reason
Click Add reason, enter a name (e.g. “Expired”, “Dropped”, “Overproduction”), and save.
3
Activate or deactivate reasons
Toggle a reason’s active status to control which reasons appear when staff log waste. Inactive reasons are hidden from the waste movement form but remain in historical records.
Stock counts
A stock count lets you physically count all items and compare the real-world quantities against what the system expects. This helps identify discrepancies caused by unrecorded waste, spillage, or data entry errors.1
Open Stock counts
Under Cloud Kitchen Inventory, select Stock counts.
2
Create a new count draft
Click New stock count. The system creates a draft with one line per item, pre-filled with the system’s current quantity at the moment of creation.
3
Enter counted quantities
Open the draft and work through each item line. Enter the quantity you physically counted in the Counted column. Add optional notes for the count session (e.g. “End of week count — freezer unit 2”).
4
Review variance
For each item the system shows the system quantity (what the records say) and the counted quantity (what you found). The difference is the variance. Review these figures to identify items that need investigation.