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Inventory

Stock counts, reorder alerts, low-stock notifications, Excel import/export.

013 min read

Add your first inventory item

Set up an item with quantity, unit, price and reorder level in under a minute.

Open Inventory Management

From the sidebar, tap Inventory. The header reads "Inventory Management — Manage your restaurant inventory and stock levels." Three summary tiles run across the top: Total Items, Low Stock and Total Value.

Create the item

  1. 01Tap the floating Add Item button (the tooltip reads Add Inventory Item)
  2. 02Fill Item Name — the name of the inventory item
  3. 03Set Quantity (current stock level) and Price (cost per unit)
  4. 04Enter the Unit — e.g., kg, pieces, liters
  5. 05Pick a Category from the dropdown or tap Create Category to add one
  6. 06Set the Reorder Level — the minimum stock level before reordering
  7. 07Tap Add Item to save

Quick checks

  • Reorder Level drives the Low Stock tile and the orange warning badge on the item row
  • Use whole numbers for the quantity even if your unit is liters or kilograms — fractional units are tracked through recipes, not here
  • You can edit any field later by tapping the row and choosing Edit Inventory Item
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023 min read

Low-stock alerts and reorder levels

How the Low Stock tile is calculated and how to tune it for your kitchen.

How the alert fires

Every item carries a Reorder Level. The moment its quantity drops to or below that number, it is counted in the orange Low Stock tile at the top of Inventory Management and the row gets a warning badge. There is no separate "out of stock" state — zero quantity simply counts as low stock.

Pick a sensible threshold

  • Set the level to roughly one to two days of normal usage so you have time to reorder
  • High-turn items (milk, bread, fryer oil) deserve a higher threshold than slow movers
  • For items measured in pieces, round up — better to reorder a day early than to 86 a dish on a Saturday night

Adjusting in bulk

  1. 01Use Export to Excel from the toolbar to pull every item with its current Reorder Level
  2. 02Edit the Reorder Level column in your spreadsheet
  3. 03Re-import with Import from Excel — the dashboard will show "Inventory imported successfully!" when it finishes
  4. 04If the import fails you will see "Failed to import inventory." — double-check the column headers Name, Category, Quantity, Unit, Price, Reorder Level
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033 min read

Import and export your inventory

Move stock counts in and out of the dashboard with an Excel file.

Export

  1. 01Open Inventory Management
  2. 02Tap the Export to Excel icon in the toolbar
  3. 03A file downloads with the columns Name, Category, Quantity, Unit, Price, Reorder Level — in that exact order

Edit safely

  • Do not rename, reorder or delete the header row
  • Leave the Name column untouched if you only want to change counts — Hesett matches items by name
  • Keep Price as a number with no currency symbol
  • Unit accepts free text such as kg, pieces, liters

Import back in

  1. 01Save your file as .xlsx (Excel format)
  2. 02Tap Import from Excel in the toolbar and pick the file
  3. 03Wait for the green "Inventory imported successfully!" toast
  4. 04Use the Search Inventory field and the Filter by Category dropdown to verify a few items

When the import is rejected

A red "Failed to import inventory." toast almost always means a missing column or a non-numeric value in Quantity, Price or Reorder Level. Re-export a fresh template, paste your edits into it, and try again.

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