Categories & Storage Locations
Categories and storage locations organize your inventory. They make items easier to find, and — importantly — they let you scope your counts so a bartender can count just the bar and a line cook can count just the walk-in.
Both are set up at the Enterprise level and shared by every location.
Categories
Categories group items by what they are — for example Produce, Dairy, Meat, Dry Goods, Liquor, Beer, Wine.
To manage categories:
- Go to Inventory → Categories.
- Click New, enter a name, and Save.
- To edit, select a category, change it, and Save.
Storage Locations
Storage locations describe where items physically live — for example Walk-in Cooler, Dry Storage, Bar, Freezer.
To manage storage locations:
- Go to Inventory → Storage Locations.
- Click New, enter a name, and Save.
How they're used
- On each item, you assign a category and (optionally) a storage location.
- When you start a count sheet, you can limit it to one category or one location so staff only count what's in front of them. See Counting Inventory.
- Reports can group cost and variance by category.
Tip: Keep categories broad and consistent (a dozen or so is plenty). Use storage locations to match the physical layout of your restaurant so counts flow room by room.
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