Get Kitchen Inventory Management running in four steps.

Click Get started and use Proto to configure Kitchen Inventory Management around your actual ingredient and location records. Identify Inventory Clerk, Inventory Supervisor, Auditor and App Administrator before inviting the pilot team. Configure Admin’s setup permissions if the team needs that access, then verify them with a real account.

Choose an ingredient group and its receiving-to-storage route. Provide SKU, base unit, lot quantities and evidenced dates, then load organizations and team identities before linked stock work. Agree the active channel policy and how purchasing receives replenishment advice. Prepare a real delivery note and an inspected waste submission for the pilot.

Configure the worklist filters with the operating team. Map the request owner to the signed-in team member before using My Kitchen Stock Requests. Check Load Stops Schedule against the real appointment time and receiving location, then ask the clerk to follow a changed slot through to its recorded arrival.

Rehearse supervisor approval at the current request revision, an excessive reservation and a retry of each successful operation. Execute approved stock work and compare its signed quantity with the lot balance. Cancel unused scope to release holds, reverse a wrong movement through compensation and inspect a failed reconciliation with the request unchanged. Retain the results and verify role boundaries before extending the operating procedure or enabling connected writes.