Inventory in Foodstack is tracked by batch — your production run or lot — so you always know which coffee went to which customer.
How it fits together
A batch is a production run, identified by a batch number you assign.
Inside a batch, each product gets a stock line: how much that run yielded.
A stock line can carry an active window, which limits the ordering windows it can supply.
When a customer orders, quantity is reserved against a specific batch's stock. That reservation is the only thing that draws stock down.
Adding a batch
Open Inventory in the sidebar and create a batch.
Enter your batch number — use whatever convention you already use on paper.
Add a line per product in that run, with the quantity produced.
Optionally set an active date window if that stock should only supply certain ordering windows.
Save.
Reading remaining stock
Remaining is what you added minus what's been reserved by orders. Open a batch to see how much of it is committed and to which orders, which is what you want when a customer asks what lot they received.
Window-only quantities
You can also add a quantity to a single ordering window on top of your standing batch stock — handy for offering a limited amount of something in one cycle. Note that these window quantities make a product orderable but aren't drawn from a lot, so use batches for anything you need traceability on.
Common gotchas
In stock but nobody can order it? The product probably isn't listed in the open window. Availability and inventory are separate — check both.
Numbers look off across sizes? Check each variant's inventory units, which say how much product stock one variant consumes.
Batches and windows are different things. A batch is a production lot; a window is an ordering cycle. Similar-sounding, unrelated.