Inventory Database

Inventory Database keeps restaurant stock records structured before, during, and after audits.

How users interact with it

Managers select a restaurant and inventory area, then maintain item rows with stock, price, category, unit, supplier, and phase details.

Use the restaurant selector to switch workspaces.

Open inventory types such as bar, kitchen, or storage.

Add, edit, or delete items based on permissions.

The inventory table shows the current operational source of truth for each item.

Current quantity and calculated value.

Category, unit, supplier, and status.

Previous stock history from completed audits.

Audit creation starts from the selected restaurant and inventory. Completed audits can update the live current stock values.

Audit counts use the current item list.

Completed audit rows become stock snapshots.

Previous and new quantities remain reviewable.