Purchase Orders to Inventory: Managing Your Supply Chain
Learn how purchase orders flow into inventory updates, automatically recalculating recipe costs and product prices across your bakery.
Learn how purchase orders flow into inventory updates, automatically recalculating recipe costs and product prices across your bakery.
Step 1: Check Stock & Create a PO
Go to /dashboard/ingredients to see current stock. Items below their reorder point show alerts. Create a Purchase Order at /dashboard/purchase-orders — select a supplier, add items, and the system generates a PO number like PO-260401-001.
Step 2: Send & Receive
Mark the PO as "ordered" when sent to your supplier. When the shipment arrives, click Receive and log actual quantities. Partial receiving is supported — if half your order arrives, log what you got and the PO moves to partial_received.
Step 3: The Cost Cascade
⚡ This is one of BakeOnyx's most powerful features
When you receive ingredients at a new price, BakeOnyx automatically: (1) Updates the ingredient's cost-per-unit → (2) Recalculates every recipe using that ingredient → (3) Updates every product linked to those recipes → (4) Your margins and reports reflect the new reality. No manual updates needed.
📋 PO vs Direct Stock Adjustment — When to use which?
- Purchase Order → Ordering from a supplier. Creates audit trail with cost, date, supplier info.
- Direct Adjustment → Quick corrections, waste logging, stock count fixes. On the ingredient detail page.
🤖 What BakeOnyx Automates
- PO number generation
- Stock level updates on receiving
- Recipe cost recalculation when ingredient costs change
- Product cost updates cascading from recipe changes
- Low stock alerts based on reorder points
💡 Pro Tip
Set reorder points on your key ingredients so you get alerts before you run out. When receiving a PO, always double-check quantities against the delivery note — accuracy here keeps your entire cost chain reliable.