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

Count Sheets & Storage Locations

Inventory in Formulation is built for high-speed, sheet-to-shelf counting across physical storage locations.

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1. Storage Locations

Organize your kitchen into logical physical 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

1. Start a Count Session: Open /app/inventory/ and click + New Count Session.
2. Sheet-to-Shelf Counting: Open the count sheet and filter by physical location. Items appear in the exact physical order of your storage shelves.
3. Enter On-Hand Quantities: Type counted units (e.g. 4.5 bags, 12 each, 25 lbs).
4. Live Valuation: Formulation instantly computes the Extended Value ($) for each item based on current vendor purchase costs.
5. Complete & Finalize: Submit the count to freeze period-end inventory valuation.