Menu & Inventory

Products tab

Start by creating categories (e.g. Starters, Main Course, Beverages). They control how items are grouped on the POS menu grid and can be reordered. Under each category, add items with a name, description, price, and photo.

Any item can be toggled unavailable at any time, for example to pull a dish for the rest of the day without deleting it. Unavailable items still show in reports for anything already sold.

Inventory (Stock) tab

Switch to the Inventory tab to manage stock items: raw ingredients or sellable stock, tracked by unit (kg, g, l, ml, pcs). Each stock item has a current quantity, a minimum quantity, and a cost per unit.

A stock item marked unavailable as a product but tracked for inventory purposes stays inventory-only. It won't show up for sale on the POS menu grid, but its quantity is still tracked and reported on.

Linking items to stock

Menu items can be linked to one or more inventory items with a quantity used per order (e.g. a burger uses 1 bun, 150g of patty, and 2 slices of cheese). When an order is marked paid, SkillyPOS deducts the linked quantities from inventory automatically, no manual stock count needed after every sale.

Low stock alerts

When a stock item's quantity drops to or below its configured minimum, SkillyPOS raises a low-stock notification so you can reorder before you run out mid-service.