Manage Your Inventory

Inventory has six tabs: Overview, Items & Stock, Suppliers, Stock Issues, Sub-recipes, and Profitability.

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Overview

Four numbers at a glance: Stock value, Low stock count, Out of stock count, and Pending orders. Below that:

• Needs attention — items at or below their reorder point. Tap Reorder on any item to open a purchase order pre-filled with that item and a suggested quantity.
• Recent stock movements — a log of recent stock in/out.

Add item and Take stock buttons are always available here too.

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Items & Stock

Your item catalog. Switch between Items & levels (stock and reorder info) and Stock valuation (what your stock is worth) views. Filter by status (All / In stock / Low stock / Out of stock) and search by name.

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Adding an Item

Tap Add item and enter:

• Item name (required)
• Category (optional) — pick from your saved categories, or leave blank for “Uncategorised”
• Unit (optional) — pick from your saved units
• Cost per unit (optional)
• On hand (optional) — starting quantity. This can only be set here, at creation — see below for how to change it later.
• Reorder at (optional) — the level that triggers a “low stock” warning
• Preferred supplier (optional)
• Automate reorder (toggle, off by default) — draft a purchase order automatically when stock hits the reorder point

Tap Add item. To edit an item’s catalog details later, use its ⋯ menu → Edit item. You can’t change how much is on hand from the edit form — use Update stock instead, so the change is logged.

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Adding Items in Bulk

Tap Bulk add. Choose Enter manually to fill in a spreadsheet-style grid, or Import CSV — download the template first and fill it in, since columns are matched by position (name, category, unit, unit cost, on hand, reorder level, in that order), not by column header. Uploading loads your rows into the manual grid so you can review before importing. Tap Import. You’ll see a summary of what was created, what was skipped as a duplicate, and what failed.

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Updating Stock

From an item’s ⋯ menu, tap Update stock. Enter:

• New quantity on hand (required)
• Cost per unit (optional)
• Reason (required) — New inventory received, Customer return, Damaged goods, Stock adjustment (correction), or Theft / loss
• Note (optional)

Every stock change is logged with its reason, so you can always see why a number moved.

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Categories and Units

Tap Categories or Units to add or remove the options available when adding items.

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Suppliers

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Managing Suppliers

Tap Add supplier and enter:

• Supplier name (required)
• Type (optional) — Distributor, Wholesaler, Farm, Butcher, Market, or Supplier (default)
• WhatsApp number (required)
• Email address (optional)
• Bank name (optional)
• Account number (optional)

Tap a supplier’s row to see their bank details.

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Purchase Orders

Switch to the Purchase orders tab, or tap Reorder on any low-stock item, to open a purchase order:

• Supplier (required)
• Expected delivery date (optional)
• Order items — at least one item and quantity required. Cost and order total calculate as you type.
• Send via — WhatsApp or Email
• Message to supplier — filled in for you; edit it if you want, and it’ll stop auto-updating once you do

Tap Save as draft to save without sending, or Create order to save and send immediately. Only draft orders can be edited or deleted. Once an order is sent, mark it Delivered or Cancel it from its ⋯ menu.

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Stock Issues

A log of stock given out to departments — for example, ingredients drawn by the kitchen. This is different from a physical stock count (see below). Tap Take stock and enter:

• Department (required)
• Issued by (required) — who’s taking the stock
• Items — at least one item and quantity required

Tap Departments to add or remove department names.

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Physical Stocktake

A separate screen for counting your physical stock against what Dropp has on record. Search or scroll the list, check the items you want to count, and tap Continue. Enter the counted quantity for each — the count can be equal to or lower than what’s on record, but not higher. Tap Continue to submit. This corrects your recorded stock to match what you counted.

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Sub-recipes

Build a recipe you use inside other dishes (like a sauce base) from your stock items, so Dropp can cost it automatically. Tap Add sub-recipe and enter:

• Sub-recipe name (required)
• Category (optional)
• Batch yield (optional) — how much one batch makes
• Yield unit (optional) — L, ml, kg, g, portion, batch, or pcs
• Ingredients — at least one item and quantity required

As you add ingredients, Dropp shows the batch cost and cost per unit, calculated live from your items’ current costs — so a sub-recipe’s cost updates automatically whenever an ingredient’s price changes. Tap a sub-recipe card to see its full ingredient breakdown. There’s currently no way to edit or delete a sub-recipe once created — contact Dropp support if you need to change one.

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Profitability

See which menu items are actually making money. This only shows dishes that have been linked to a sub-recipe — unlinked menu items won’t appear here. At the top: Revenue, Add-on revenue, and Gross profit for your selected period (Last 30 days, Last 7 days, or a custom range). The table shows, per item: units sold, revenue, ingredient cost, food cost %, profit per plate, profit margin %, and total profit. Tap Export to download what’s currently shown as a CSV.