Never Run Out: The On-Hand Count Report 🍔📦
Running a busy kitchen means staying on top of your ingredients. The On-Hand Count Report is designed to answer one crucial question: "What do we have in stock right now, what should we have, and what do we need to order?"
This report gives you a fast, real-time snapshot of your tracked inventory items. By comparing what you currently have in stock against your ideal stock levels, your kitchen and purchasing teams can make smart prep and ordering decisions at a glance!
📊 What You'll See on the Report
The data is cleanly organized to help you see stock gaps immediately.
Alphabetical Layout: Trailed menu items are listed individually and sorted alphabetically by name.
Three-Number Comparison: Each row displays three simple numbers side-by-side to show your exact stock health.
Focused View: To keep your screen clean, only items that have active inventory tracking or par levels set up will appear here—untracked items are hidden automatically.
📝 Report Example
📖 Column Definitions: What the Numbers Mean
To make auditing your stock easy, here is what each performance column tracks:
Par Level: The minimum target quantity you always want to have in stock—configured per item in your back-office menu settings.
On-Hand Count: The current available quantity recorded live in your NX system.
Quantity Needed: Exactly how many units you need to restock to reach your ideal par (calculated automatically as Par Level minus On-Hand Count). This column will comfortably show 0 whenever you are already at or above your target.
🛠️ Strategic Ways to Use This Data
Transform your daily inventory data into seamless restaurant operations with these quick strategies:
Daily Opening Prep: Run this report at the absolute start of each shift. It quickly identifies exactly what ingredients need to be prepped, thawed, or pulled from the walk-in before customers start ordering. 🍅
Flawless Purchase Orders: Treat the Quantity Needed column as your direct checklist for vendor ordering. Any item showing a number greater than zero tells you precisely how much to buy to get your inventory back to safety. 📝🚚
End-of-Night Counts: Pull up the report at closing to log what was consumed during service and verify that your physical closing stock perfectly matches the numbers in your system. 🌙
Catch Waste and Shrinkage: If your on-hand numbers are consistently lower than they should be based on your daily sales volume, it’s a great warning sign to look into kitchen waste, spoilage, or portioning issues on the line. 🔍
Fine-Tune Your Par Levels: Use the historical trends to calibrate your stock. If an item is perpetually running short, or if you notice you are always sitting well above par, you can easily adjust your target settings to better match real-time guest demand.
⚙️ A Quick Note on System Setup
The On-Hand Count report is smart, but it relies on your menu settings!
To see an item here, ensure you have enabled Inventory Tracking in that item's configuration card. Both items tracked with an active item countdown (a live, automatically decreasing counter) and items with manually entered counts will display beautifully on this screen. Items with no inventory rules configured will stay hidden.
Need Help? 💡
Why is a specific core ingredient completely missing from my report?
If an item doesn't show up, its inventory tracking settings are likely turned off. Navigate to Configuration > Menus > Items, click on the missing item, and verify that it has a Par Level or On-Hand Count saved in the system.
Can my staff update the "On-Hand Count" directly from the POS terminal?
Yes! Depending on employee permissions, staff can log physical item counts right from the terminal screen, which will instantly update the values shown on this back-office report.