Hi guys,
I want to share our current Restaurant Process Flow and one concern that I’m trying to solve regarding stock validation in POS.
Our process is:
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Customer places an order through POS
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Payment/order is confirmed
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Kitchen prepares the food
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Finished food is manufactured only after the order is received
The issue is that the POS Invoice requires available stock for the finished item before the order can be submitted. However, in our restaurant setup, the finished food does not yet exist in stock at the time of ordering because it is only produced/cooked after the customer orders it.
Because of this, I’m considering allowing negative stock for a specific company only, so the POS can proceed with the transaction even if the finished food item has no current stock quantity yet.
My worry is:
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If negative stock is disabled, the cashier cannot complete the POS transaction.
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If negative stock is enabled globally, it might affect inventory accuracy for other companies or warehouses.
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I still want raw materials to remain controlled and deducted properly during the Manufacture/Stock Entry process after cooking.
What would be the best practice for this kind of restaurant workflow in ERPNext?
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Allow negative stock only for finished food items?
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Use non-stock items in POS and manufacture afterward?
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Create automatic manufacturing upon POS submission?
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Or is there a better restaurant setup for handling made-to-order products?
I’d appreciate your suggestions or experiences with similar restaurant/POS manufacturing flows.
Best regards,
Peter John