Version 1.7.0 – Inventory Module Now Live!

We’re excited to announce Version 1.7.0, introducing a powerful new Inventory Management Module designed for real-time tracking, operational efficiency, and seamless POS integration. This release lays the foundation for complete restaurant stock control and waste optimization.

inventory

v1.7.0 (08-May-2025)

Inventory Stock Management – Add, update, or delete stock items, manage quantities and units with full control.
Inventory Movements – Log and track all stock-ins, stock-outs, and wastage with full traceability.
Low Stock Alerts – Receive real-time alerts directly in the POS when stock levels fall below the defined threshold.
Inventory Dashboard – Get a unified view of cummulative stock movements and track Usage VS Current stock along with status.
Recipe Creation – Define raw material requirements and quantities for each menu item using recipes.
Recipe-Based Stock Tracking – Automatically deduct raw materials based on the recipes when orders are placed.
Wastage Tracking – Inventory changes due to wastage are managed through controlled manual entry.

Update Guide

Step 1: Update DB

1.1 Create the inventory_items table

This table tracks all inventory items, including quantity, unit, and stock thresholds.

CREATE TABLE `inventory_items` (
  `id` int NOT NULL AUTO_INCREMENT,
  `title` varchar(255) NOT NULL,
  `quantity` decimal(10,4) DEFAULT '0.0000',
  `unit` enum('pc','kg','g','l','ml') NOT NULL,
  `min_quantity_threshold` decimal(10,4) NOT NULL,
  `status` enum('low','in','out') DEFAULT NULL,
  `created_at` timestamp NULL DEFAULT CURRENT_TIMESTAMP,
  `updated_at` timestamp NULL DEFAULT CURRENT_TIMESTAMP ON UPDATE CURRENT_TIMESTAMP,
  `tenant_id` int DEFAULT NULL,
  PRIMARY KEY (`id`),
  KEY `fk_tenant_id_idx` (`tenant_id`),
  CONSTRAINT `fk_tenant_id` FOREIGN KEY (`tenant_id`) REFERENCES `tenants` (`id`) ON DELETE CASCADE ON UPDATE CASCADE
);

1.2 Create the inventory_logs table

This table logs all inventory movements (IN, OUT, WASTAGE), including quantity changes.

CREATE TABLE `inventory_logs` (
  `id` int NOT NULL AUTO_INCREMENT,
  `tenant_id` int NOT NULL,
  `inventory_item_id` int NOT NULL,
  `type` enum('IN','OUT','WASTAGE') NOT NULL,
  `quantity_change` decimal(10,4) NOT NULL,
  `previous_quantity` decimal(10,4) DEFAULT NULL,
  `new_quantity` decimal(10,4) DEFAULT NULL,
  `note` varchar(255) DEFAULT NULL,
  `created_by` varchar(255) DEFAULT NULL,
  `created_at` timestamp NULL DEFAULT CURRENT_TIMESTAMP,
  PRIMARY KEY (`id`),
  KEY `tenant_id` (`tenant_id`),
  KEY `inventory_item_id` (`inventory_item_id`),
  KEY `inventory_logs_ibfk_3` (`created_by`),
  CONSTRAINT `inventory_logs_ibfk_1` FOREIGN KEY (`tenant_id`) REFERENCES `tenants` (`id`) ON DELETE CASCADE,
  CONSTRAINT `inventory_logs_ibfk_2` FOREIGN KEY (`inventory_item_id`) REFERENCES `inventory_items` (`id`) ON DELETE CASCADE,
  CONSTRAINT `inventory_logs_ibfk_3` FOREIGN KEY (`created_by`) REFERENCES `users` (`username`) ON DELETE SET NULL
);

1.3 Create the menu_item_recipes table

This table tracks the raw material requirements for menu items and allows for recipe-based stock tracking.

CREATE TABLE `menu_item_recipes` (
  `id` int NOT NULL AUTO_INCREMENT,
  `menu_item_id` int DEFAULT NULL,
  `variant_id` int NOT NULL DEFAULT '0',
  `addon_id` int NOT NULL DEFAULT '0',
  `inventory_item_id` int NOT NULL,
  `quantity` decimal(10,4) NOT NULL,
  `tenant_id` int DEFAULT NULL,
  `created_at` timestamp NULL DEFAULT CURRENT_TIMESTAMP,
  `updated_at` timestamp NULL DEFAULT CURRENT_TIMESTAMP ON UPDATE CURRENT_TIMESTAMP,
  PRIMARY KEY (`id`),
  UNIQUE KEY `uniq_recipe_combo` (`menu_item_id`,`inventory_item_id`,`variant_id`,`addon_id`),
  KEY `inventory_item_id` (`inventory_item_id`),
  KEY `tenant_id` (`tenant_id`),
  CONSTRAINT `menu_item_recipes_ibfk_1` FOREIGN KEY (`menu_item_id`) REFERENCES `menu_items` (`id`) ON DELETE CASCADE,
  CONSTRAINT `menu_item_recipes_ibfk_2` FOREIGN KEY (`inventory_item_id`) REFERENCES `inventory_items` (`id`) ON DELETE CASCADE,
  CONSTRAINT `menu_item_recipes_ibfk_3` FOREIGN KEY (`tenant_id`) REFERENCES `tenants` (`id`) ON DELETE CASCADE
);

Step 2: Update Backend Code

Replace the existing backend files with the latest version from the v1.7.0 release.
Run any required migrations or seeders to initialize inventory-related tables.
Follow the original RestroPRO setup guide for any new .env or configuration updates.

Step 3: Update Frontend Code

Replace existing frontend code with the updated files from the v1.7.0 branch.
Clear local storage/cache and rebuild the frontend for the changes to reflect.
Confirm visibility of the new Inventory, Movements, and Recipe sections in the admin panel.

Feature Usage Notes

Inventory Setup: Before tracking live orders, initialize your inventory with all ingredients, units, and stock levels.
Recipe Linking: Link each menu item with its recipe to ensure auto-deduction works accurately.
Wastage Logs: Use the wastage module regularly to account for discrepancies and avoid inflated stock reports.
Low Stock Alerts: Configure minimum threshold levels to enable real-time alerts during high traffic hours.

📦 Upgrade now to start managing your kitchen inventory like a pro!

Deploy Frontend v1_6_0