Inventory Categories
Organize inventory items into categories. Navigate to Inventory → Inventory Categories to manage categories.
Creating Categories
Name (Required): Category name
Description: Brief description
Common Categories
- Meat & Poultry: Chicken, beef, pork, lamb
- Seafood: Fish, shrimp, shellfish
- Vegetables: Fresh produce
- Fruits: Fresh fruits
- Dairy: Milk, cheese, butter, cream
- Grains & Pasta: Rice, flour, pasta, bread
- Oils & Fats: Cooking oils, butter, ghee
- Spices & Seasonings: Salt, pepper, herbs, spices
- Beverages: Soft drinks, juices, coffee, tea
- Packaging: Takeaway containers, bags, boxes
- Cleaning Supplies: Detergents, sanitizers
- Disposables: Napkins, straws, cutlery
Best Practices
Logical Grouping: Group similar items together
Specific Categories: "Dairy Products" better than "Ingredients"
Not Too Many: 10-20 categories sufficient for most restaurants
Storage Alignment
Align inventory categories with physical storage areas. "Walk-in Cooler Items", "Dry Storage", "Freezer Items" makes stock counting easier.