ORDERS MADE
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School orders marked cooked · Regular orders marked ready. Canceled orders excluded.


BEST BURGER · STAFF
Sign in to Inventory with your IN THE HOUSE login.
Open IN THE HOUSE →BEST BURGER · INVENTORY
Know what’s in. Keep the kitchen moving.
ORDERS MADE
—Loading completed orders…
School orders marked cooked · Regular orders marked ready. Canceled orders excluded.
Profit & loss
Revenue from orders marked paid in IN THE HOUSE. Costs must be recorded for each elapsed day, including $0 on closed days. Not a bank reconciliation.
YOUR STOCK ROOM
Received a delivery? Add it here.
Checking the shelves? Record what’s there.
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| Item | Purchase stock | Prepared stock | Reorder level | Status | Last update | Actions |
|---|
Unopened purchases and prepared kitchen portions stay separate. Record a count to establish stock levels.
Move purchased stock into kitchen portions. For example, use 1 bacon pack to make 10 strips, or enter the actual patties produced from a batch of beef.
Set how many kitchen units come from one purchase unit. Leave unknown yields unset and record actual preparation instead.
| When | Item | Change | Reason |
|---|
Enter strips, slices, patties or portions. A recipe quantity never means a whole pack unless its kitchen unit is explicitly a pack.
Plain Best Burger has no bacon in its menu description. Bacon Burger is listed separately. Recipe counts can be edited above.
The recipe determines the kitchen units deducted. If a pack size is missing, prepare and count that ingredient first.
| When | Menu item | Qty | Note |
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