Common Workflows

1. 1. Navigate to Purchases and create a new transaction
2. 2. Select or add the vendor you purchased from
3. 3. Add line items with quantities, costs, and units
4. 4. Choose a payment method and save the purchase
5. 5. Inventory quantities are automatically updated

1. 1. Navigate to Restock Planning to see items at or below their replenish point
2. 2. Compare current quantity against the replenish threshold for each item
3. 3. Decide how much of each item to reorder
4. 4. Record a purchase from the vendor to restock

Restock Planning shows the same low-stock list, but suggested order quantities are calculated by the wizard only — by hand you choose the quantities yourself and record the purchase as a separate step.

1. 1. Navigate to Stocktakes and start a new count
2. 2. Select the location to count
3. 3. Enter actual quantities for each item
4. 4. Review the variances between expected and actual
5. 5. Confirm the stocktake to update inventory levels

1. 1. Add the product, service, finished good or subassembly the recipe makes to your inventory first — a recipe needs a target that already exists
2. 2. Add every ingredient it uses to your inventory, with a cost, so the roll-up has something to read
3. 3. Navigate to Recipes and create a new recipe
4. 4. Pick the Target Inventory, then set the batch unit and quantity
5. 5. Add the ingredients with quantities and units, then save

The recipe sheet captures the same fields, but it assumes you already know the order — target first, then ingredients — and it shows the cost roll-up only after you save. The wizard states the ordering rule, flags an ingredient the target cannot take instead of silently dropping it, and totals the cost before you commit.

1. 1. Navigate to Recipes and open the recipe you want to cost
2. 2. Check each ingredient row for its cost per unit and line cost
3. 3. Read the total ingredient cost, and the labor cost when steps carry labor
4. 4. Divide the total by the batch quantity to get the cost per unit
5. 5. Open the product it makes and set a price against that cost

The recipe itself carries the ingredient cost roll-up, but the target-margin price calculator is wizard-only — by hand, work the price out from the cost shown and set it on the product.

1. 1. Navigate to Production Runs and start a new run
2. 2. Select the recipe you want to produce
3. 3. Set the batch size and any lot/batch tracking info
4. 4. Confirm the run to deduct ingredients from inventory
5. 5. Finished goods are added to your stock automatically

1. 1. Navigate to Sales and create a new transaction
2. 2. Select or add the customer
3. 3. Add the products sold with quantities and prices
4. 4. Choose the payment method and confirm
5. 5. Revenue is tracked and inventory is deducted

1. 1. Navigate to Products and create a new item
2. 2. Enter the name, pick a unit of measure, and set a selling price
3. 3. Add variants for size, color, or scent options if needed
4. 4. Optionally link a recipe for automatic cost tracking
5. 5. Save — the product is ready to use in sales

1. 1. Review your cost of goods on the product detail page
2. 2. Set up pricing tiers in Settings for wholesale/retail
3. 3. Generate a Price List report for your catalog
4. 4. Adjust prices as ingredient costs change

The Price List report shows the same costs and margins, but updating many prices at once is wizard-only — by hand you edit each product's price on its own detail page.

1. 1. Add the venue as a Sales-type location under Entities → Locations, so the day has somewhere to sell from
2. 2. Navigate to Transfers and move the stock you are packing out to that location
3. 3. Record each order on Sales against that location as you make it
4. 4. Record the booth fee on Expenses against that location, dated the day of the event
5. 5. Navigate to Transfers again and move the unsold stock back to where it came from

Two things are wizard-only. First, the event linkage: the wizard tags every sale and every cost to one event tag, so a multi-day event — or a booth fee you paid weeks ahead of the date — still rolls up as one row in Market & Event Performance; recorded by hand they stay separate day rows at whatever date each carries. Second, the packed-versus-sold variance: the wizard reconciles what you took out against what sold plus what came back and offers to post the difference as an adjustment, so breakage and samples land somewhere; by hand nothing compares the two, and the gap sits silently in your counts.

1. 1. Navigate to Transfers and create a new transfer
2. 2. Select the source and destination locations
3. 3. Add items and quantities to move
4. 4. Confirm the transfer to update both locations

1. 1. Perform a stocktake to verify physical inventory
2. 2. Review the Income Statement for the period
3. 3. Check the Profit & Loss report for overall performance
4. 4. Export data for your accountant if needed

Every report is available on its own, but the wizard also sweeps the period for outstanding transactions in one pass — by hand, filter Transactions for pending items yourself.

1. 1. Make sure every location had a stocktake in December or early January — if not, run one from Stocktakes
2. 2. Open Expenses, filter to the tax year, and give every expense without a tax category a Schedule C category, one at a time
3. 3. Open the Schedule C report, set the date range to January 1 through December 31 of the tax year, and read it line by line
4. 4. If you sell cottage food, open the Cottage Food Cap Tracker for the same year
5. 5. Export the Schedule C, Income Statement and Inventory Valuation reports separately, each for the same year, and send all three to your accountant

The reports are all there, but two things are wizard-only. The uncategorized sweep: by hand there is no list of just the expenses missing a Schedule C category — you filter Expenses and fix them one sheet at a time, while the wizard lists them all for the year and assigns a category to many at once. And the single-action export: by hand you set the same year on three reports and download three files, while the wizard builds one pack with Schedule C, the income statement and the December 31 inventory valuation in one download. The wizard also flags Schedule C lines that are empty but usually are not.

1. 1. Work out which of the four ledgers the situation belongs to first: money you paid out is an Expense, money that arrived without a product sale is Income, product handed to a charity is a Donation, and product spoiled, broken, or gone is Waste & Loss
2. 2. Navigate to that ledger — Expenses, Income, Donations, or Waste & Loss — and create a new transaction
3. 3. On an Expense or an Income, pick the tax category, add the vendor or source it involved, and enter the amount as a single line
4. 4. On a Donation, pick the charity, then the item and quantity, and accept or overwrite the value prefilled from the item average cost
5. 5. On Waste & Loss, choose waste or loss, then the item and quantity — the line value is derived from the item average cost, so there is nothing to type

The four ledgers record exactly the same transactions, but the manual path has no branch-picker: you must already know which of the four a situation belongs to before you can start, and nothing on the way tells you that an expense left without a Schedule C category or which way a given entry moves your profit. The wizard asks what happened in plain language, names the Schedule C line the expense category lands on, flags an uncategorized expense before it posts, and states the direction of the money in words on its review step.