Inventory

Inventory keeps your consumables and equipment: how much you have, the lot, the supplier, when it expires and where it's kept.

Pro plan

1. Add item: whether it's a consumable or equipment, its unit and quantity, and the level to reorder at.
2. Add stock when more arrives; Recount when the shelf says something different.

Items low on stock are marked low. An item can be linked to a recipe ingredient, so stock and media stay in step.