Food truck inventory tracking from commissary to curb.

Set a stock quantity on the items and ingredients you want to track, and every sale reduces it. On the Truck plan you see stock per location, get low-stock alerts and record purchases from suppliers. Start with the things that run out and hurt, like buns, proteins and drinks, rather than every napkin. A short list you keep up to date beats a long one you ignore.

Yes. The commissary can be its own location with its own stock, separate from each truck. That way prep done at the commissary sits there until you move it, and you can see what is in the walk-in versus what is on the truck. The Fleet plan includes a commissary location alongside up to 3 trucks.

Create a stock transfer from the commissary to the truck, pick the items and quantities, and confirm it. The commissary count goes down and the truck count goes up, so both stay right. Do it as you load in the morning so the truck starts the day with the correct numbers. The /help/move-stock-from-the-commissary/ guide covers each step. Transfers are on the Fleet plan.

You can set a low-stock alert level for each item, which works as a simple par. When stock falls under it, the item shows on your low-stock list, so you know what to prep or reorder before the next service. Pick levels from what you sell on a normal day, then adjust after busy events. The sales by item report helps you set realistic numbers.

Yes. Stock can carry lot numbers and expiry dates, which helps with sauces, dairy and anything made in batches at the commissary. You can see which batch is closest to its date and use it first. If a supplier recalls a batch, the lot number tells you where it went. Check your local health authority for the records they expect you to keep.

Yes. Items that drop below their alert level show on your low-stock list, so you can reorder or prep before you run out mid-service. Check it at close and again when loading in the morning. When something does run out during service, mark it sold out so it stops showing on the POS and the online store until you restock.

Yes. Record purchases from suppliers with quantities and costs, and stock goes up at the location you choose, such as the commissary. Purchase costs also feed your profit figures, so you see food cost against sales instead of guessing. Keep supplier names consistent so you can see over time who you spend the most with and when prices change.

No, and most trucks should not start that way. Track what runs out and costs you sales, plus anything expensive, and leave cheap items untracked. You can add more later once the habit sticks. Stock tracking is on the Truck and Fleet plans; the Cart plan is built for trucks that just want to sell and close out without counting.

Do a quick count of tracked items at each location and adjust the numbers in the POS to match what is actually there. Differences show waste, staff meals or items rung wrong. Count at the same time each week, ideally after the last service, so numbers are comparable. Then use the sales by item report to see which items drift most.