Stock Tracking and Alerts

• Monitor your ingredient stock levels in real time
• Set reorder points and get alerts when stock runs low
• Track all stock changes to understand ingredient usage patterns

Understanding Stock Levels and Reorder Points

BakeOnyx tracks every ingredient in your inventory with two key numbers: your current stock quantity and your reorder point. The reorder point is the minimum amount you want on hand before you need to order more.

When your stock falls below the reorder point, BakeOnyx flags it as low stock. This helps you avoid running out of essential ingredients during your busiest baking days.

Viewing Your Stock Levels

1. From the main menu, click Inventory.
2. You'll see a list of all your ingredients with their current quantities.
3. Look for the Stock Level column to see how much you have on hand.
4. Items showing below their reorder point will be highlighted or marked as low stock.

Setting and Adjusting Reorder Points

1. In the Inventory list, find the ingredient you want to adjust.
2. Click on the ingredient name to open its details.
3. Look for the Reorder Point field.
4. Enter the minimum stock quantity you want to maintain.
5. Click Save.

You can update reorder points anytime as your business needs change. If you start using more of an ingredient or your supplier's delivery time changes, adjust your reorder point accordingly.

Receiving Low-Stock Alerts

BakeOnyx alerts you about low stock in two ways:

• Dashboard warnings: When you log in, your dashboard may display a low-stock warning banner if any ingredients are below their reorder point.
• Bake Buddy AI notifications: Our AI assistant can send you alerts about low-stock items, helping you catch supply issues before they impact your production.

Tracking Stock Changes Over Time

Every time you add, use, adjust, or waste an ingredient, BakeOnyx records it in your inventory log. This gives you a complete history of your stock movements.

1. Click on an ingredient to view its details.
2. Scroll to the Inventory Log or Stock History section.
3. You'll see a chronological list of all changes, including:
• Quantity added (when you receive a delivery)
• Quantity used (from recipes or manual entries)
• Quantity adjusted (corrections or inventory counts)
• Quantity wasted (spoilage or damage)
4. Each entry shows the date, time, and reason for the change.

Use this log to spot trends. If you notice an ingredient is being used faster than expected, you may need to increase your reorder point or adjust your recipe quantities.

Best Practices for Stock Management

• Review your reorder points quarterly and adjust them based on seasonal demand.
• Act on low-stock alerts promptly—don't wait until you're completely out.
• Use the inventory log to identify waste patterns and reduce spoilage.
• Keep your stock counts accurate by doing regular physical counts and adjusting in BakeOnyx if needed.

Next Steps

• Learn how to set up purchase units and conversions for accurate ordering.
• Understand how recipes automatically track ingredient usage.
• See how stock changes affect your ingredient costs and expenses.