> ## Documentation Index
> Fetch the complete documentation index at: https://docs.getdropp.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Manage Your Inventory

> Track stock, manage suppliers, issue stock to departments, cost your recipes, and see dish profitability.

<Note>
  Inventory is an early-access feature. If you don't see it in your dashboard, it isn't turned on for your account yet — contact Dropp support.
</Note>

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

## 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.

## 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.

### 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.

### 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.

### 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.

### Categories and Units

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

## Suppliers

### 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.

### 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.

## 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.

<Warning>
  Issuing checks your stock levels first. If any item on the list doesn't have enough on hand, nothing is issued — fix the quantities and try again.
</Warning>

## 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.

## 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.

## 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.