formulation/docs/help/inventory/count-sheets-and-locations.md

Count Sheets & Storage Locations

Inventory in Formulation is designed for fast, sheet-to-shelf counting across physical kitchen storage locations.

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1. Storage Locations

Organize physical storage areas into logical zones:

• Walk-in Cooler: Dairy, produce, raw proteins, prepped batch items.
• Dry Storage: Flours, grains, spices, oils, canned goods.
• Freezer: Frozen stocks, puff pastry, frozen proteins.
• Bar / Front of House: Spirits, syrups, mixers, garnishes.
• Line Stations: Sauté station drawers, prep table bins.

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2. Conducting an Inventory Count

To conduct a count session:

1. Go to Inventory in the directory toolbar.
2. Select + New Count Session.
3. In the count session view, select a location filter to display items in shelf order.
4. For each line item, enter the on-hand quantity in the Count box.
5. Review the Extended Value ($) column, which automatically computes the value based on current vendor purchase costs.
6. Select Finalize Count to complete the count and lock the valuation for accounting.