Stock levels nobody types in
A delivery adds, a receipt subtracts through the recipe, a sub-recipe transforms. Cycle counting says how much of that was true.
Stock variance is the difference between the theoretical level — computed from deliveries and sales — and the counted one. Owlly shows it per ingredient, so it is visible whether the problem is the recipe, waste, or theft.
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Who counts, and how long does it take?
The team, on a phone, in place. The task arrives on shift with a list of only the ingredients due in this cycle — not the whole store at once.
The chiller and the freezer are usually a quarter of an hour, because the list is short and ordered the way you walk the room. The paper list and the evening spent typing it up both disappear.
What about a sauce I never buy?
A sub-recipe: twelve litres of tomato sauce consume tomatoes, oil and garlic, and produce an ingredient with its own cost per litre. Dish recipes then draw on the sauce, not on the tomatoes.
Transfers work the same way between venues — six items leave Mokotów and have to be confirmed on arrival for both stock levels to stay true.
Questions about stock and counting
01Do I have to count the whole store every month?
No. Cycle counting covers a dozen or so items a week — the expensive and fast-moving ones more often than flour and salt. A discrepancy then has a date and a cause you can find.
02What does Owlly do with an unexplained variance?
It leaves it on the ingredient. Spreading 3 kg of missing beef across the eight dishes that use it would make the cost of each of them untrue — that is one equation with eight unknowns.
03Does stock come off the till I already have?
Yes. Sales from your current till are decomposed through recipes into stock movements. Owlly POS (early access) adds modifiers on top — “no onion” only removes onion when the till knows about it.
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