Inventory Management System

Product Structure

At both the POS and the customer-facing website, products sold directly to customers are referred to as Dishes. Each Dish is composed of Components, which represent prepared portions that need to be plated or served. Components, in turn, are made up of Ingredients, representing the raw materials supplied to the restaurant.

For example:

• Dish: A menu item available for sale.
• Components: The assembled portions of a Dish (e.g., a main course and a side).
• Ingredients: The raw materials used to prepare Components (e.g., flour, cheese, vegetables).

The system ensures accurate inventory tracking by monitoring the stock levels of both Ingredients and Components, preventing shortages and maintaining smooth kitchen operations.

The Inventory Management System in Pavilion ensures that stock levels are accurately tracked and updated in real-time, preventing shortages and overstocking. It integrates seamlessly with the Order Processing System and POS System to maintain inventory accuracy.

Stock Tracking

• All menu items and ingredients are assigned inventory quantities.
• When an order is placed, the system automatically deducts the required components from stock.
• If component quantity falls below the requirements of a certain Dish, that Dish is automatically marked out of stock.

Integration with Order Processing

• When an order is marked as completed, the system confirms the inventory deduction.
• If an item goes out of stock, the system prevents further orders from including that item until it is restocked of forcibly enabled by staff.
• Staff can manually adjust stock levels if necessary, such as for waste tracking or corrections.

Restocking & Inventory Adjustments

• Managers can update stock levels through the admin panel.
• The system supports bulk restocking for larger inventory updates.
• Inventory reports provide insights into stock usage trends and help in planning future restocks.

By maintaining accurate stock records, Pavilion ensures smooth restaurant operations, reducing instances of missing ingredients and improving order fulfillment efficiency.