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Introduction to OCTK Restaurant OSOwner First Login & Account SetupSystem Roles & Permissions Structure
Configuring Branch Working HoursDining Areas & Table Floor SetupKitchen Stations ConfigurationCustomer Website & Online Ordering SetupKitchen Kiosk Setup
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Menu Categories SetupDishes, Pricing & Availability RulesRecipe Builder & Ingredient RatiosCoupons & Discount Management
Inventory Items & Measurement UnitsAdd Stock FlowWaste Tracking & Loss LoggingLow Stock Alerts & Ordering BehaviorInventory Audit & Periodic Stock ReconciliationInventory Movements Ledger
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Creating Dine-in OrdersContinue Order & Additional ItemsOrder Statuses & LifecycleDiscounts & Promotional CouponsBill Calculation & Table SettlementPayment Recording & External Terminal OperationsEqual Split Bill by Number of GuestsOfficial Invoices & Numbering Prefixes
Kitchen Station Screens & AuthenticationItem Preparation & Ready Stock DeductionHead Chef Console OverviewDish Remakes & Inventory AccountingKitchen Kiosk Station Screens SetupKitchen Staff Attendance Management
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Online Order Ingestion & ApprovalDelivery Status Flow & Driver DispatchTakeaway & Customer Pickup ManagementDistance-Based Delivery Fee Calculation
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DocsInventory & Stock Management
Documentation Category

Inventory & Stock Management

Inventory items, measurement units, adding stock quantities, unit costs, waste reasons, movements ledger, low stock alerts, and audit period reconciliation.

Articles in this Section (6)

01

Inventory Items & Measurement Units

Configuring raw material items, supported measurement units, low-stock alert thresholds, and cost per unit.

Read Guide
02

Add Stock Flow

Adding stock quantities to active inventory items and unit cost behavior.

Read Guide
03

Waste Tracking & Loss Logging

Logging spoiled, damaged, or burned ingredients with confirmed operational waste reasons.

Read Guide
04

Low Stock Alerts & Ordering Behavior

Threshold triggers, warning banners, purchasing notices, and automatic dish unavailability thresholds.

Read Guide
05

Inventory Audit & Periodic Stock Reconciliation

Owner and Branch Manager review of period stock movements, theoretical vs. ending quantity reconciliation, and variance analysis.

Read Guide
06

Inventory Movements Ledger

Complete ledger covering stock additions, recipe deductions, waste, staff meals, purchases, remakes, and manual adjustments.

Read Guide
OCTK
Restaurant OS

The unified restaurant operating system engineered for dining rooms, kitchens, and multi-branch hospitality groups.

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