Inventory

Map the places you store things, fill each zone with the products kept there, and group your fast movers into count lists for quick cycle counts.

Track the things you make in house, so a batch of cold brew consumes beans and produces concentrate on the books as well as in the kitchen.

Tell Boost who you order from and how often, so order suggestions arrive before you run out rather than after.

The line-by-line record of everything that moved your inventory, and how to use it when a number looks wrong.

Count every zone in your shop and post the result to the ledger, so your on-hand numbers match what is actually on the shelf.

Start from the spreadsheet you already keep instead of typing your shelf in one ingredient at a time.

Count one or two ingredients without walking the whole shop, and post the result straight to the ledger.

Tell Boost what goes into each drink and every sale starts pulling the right inventory off your shelf, with a real cost attached.

Point every oat milk swap and extra shot at the ingredient it really uses, so customisations stop leaking out of your inventory.

Write and cost a recipe before the drink is on the menu, then drop it into a menu item when it goes live.

Add an ingredient the right way once, and every recipe cost, order suggestion, and count that follows is built on solid ground.

Keep prices, PARs, and suppliers current on the ingredients you already track, and archive the ones you have stopped buying.