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Daily operation · 4 min

Stock and sold out without POS complexity

Track stock only where quantities matter and hide or mark dishes when the kitchen cannot serve them.

Updated Jul 13, 2026 · Written and reviewed by the Webstability editorial team · Checked against the current product · How we work

01

Choose which items need stock

Track limited specials, pastries or bottles. For unlimited core dishes, a simple sold-out switch is often calmer.

02

Use the right status

Hidden means guests cannot see it, sold out means temporarily unavailable, and inactive means it is outside the daily menu.

03

Create one short service routine

Check warnings before peak service and restore stock after delivery. The guest menu stays reliable without constant administration.

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