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Adjustments

Real kitchens leak in ways no invoice or till receipt records: a dropped tray of croissants, staff lunches, the carrot cake comped to a regular whose order went wrong. Adjustments are how you tell StockBrik about them - a quick plus or minus with a reason - so the estimates stay honest between stock counts.

Making an adjustment​

  1. Open StockBrik → Stock Levels and click the ingredient's row
  2. Enter the amount, in the ingredient's tracking unit
  3. Pick a reason
  4. Save

That is the whole job. The estimate updates immediately.

Reasons​

Every adjustment carries a reason, so the record explains itself later:

  • Waste - spoiled, expired, burnt, or otherwise binned
  • Theft - stock that walked
  • Spillage - the 4-pint bottle that hit the floor
  • Staff meal - what the team ate
  • Comp - given away to a customer
  • Breakage - dropped, cracked, or crushed
  • Other - anything that does not fit the above
  • Delivery (not invoiced) - stock that came in outside the invoice flow

Delivery (not invoiced)​

This one is special: it adds stock rather than removing it. Use it whenever you bought something that never went through Brikly's invoice processing - typically the emergency supermarket run paid in cash. Six 4-pint bottles of milk from the corner shop is a ten-second Delivery (not invoiced) adjustment, and your milk estimate stays truthful.

It is also the standard fix when a Stock Levels row shows Out or a negative quantity while the shelf is clearly full - that almost always means a delivery StockBrik never saw.

Put the receipt through Brikly when you can

If the supermarket receipt goes through invoice processing anyway - many operators submit them for their accounts - the delivery is recorded automatically, with proper costs attached. Use Delivery (not invoiced) for the purchases that genuinely will not get a receipt into Brikly.

Adjustments keep estimates honest - counts keep adjustments honest​

Adjustments are for the leaks you notice. The slow, invisible drift - slightly generous portioning, the odd unlogged spillage - is what stock counts catch. Use adjustments freely in the moment, and let counts settle whatever slipped past everyone.

You do not need to adjust for normal sales or normal deliveries - those flow in automatically. If you find yourself adjusting the same ingredient the same way every week, that is a pattern worth a closer look (and a more honest conversation at the next team meeting).