Once this set up then it is just the case of performing the stock take and you do that by the following means
As you set up your products and menu items you automatically set up your stocktaking sheets. You can then print off count sheets and perform you opening stock count and record it in the sheets.
Next you record purchase - these sheets are set up for you.
Then you enter the recorded sales numbers for each menu item and any waste due to returned meals.
You finally perform a closing stock count and enter any general waste you have from you kitchen waste book and then the food stock take is over and you will get the following printable information;