Track every lot staged in the kitchen — raw materials, sub-recipes, and finished batches — and adjust, relabel, or top up what's on hand by the pound.
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Halfway through a cook day, your line lead asks how much base sauce is still on the bench and whether the chicken you pulled this morning is enough to finish the run. That's the question WIP inventory answers: it's the live count of everything staged on the kitchen floor — the raw materials you pulled from the warehouse, the intermediate bases you've batched, and the finished lots waiting to be put away — each with its own lot number, expiry, and pounds on hand. Kitchen+
Every row is a , and the list sorts them into three tabs by where they came from, with a live count on each:
Each row names the product or recipe, its lot number, the department that holds it, and its produced and expiry dates. On the right you see the quantity — by the pound for anything weighed, or in cases for a final product counted in packaging — and a badge that reads the expiry at a glance, green when there's plenty of time and a red Expired once a lot's date has passed. Use the department filter at the top to narrow a busy floor to one crew's stock.
When a physical count of the bench doesn't match the number on screen — a spill, a scrap, or an amount someone weighed off the record — correct the on-hand directly.
Open the lot's editor
Hover the lot's row and select the pencil, Edit quantity. The dialog shows the lot, its number, and the current quantity in pounds.
Enter the new quantity
Type the pounds you actually have into New quantity (LB), then select Save.
Bettr never overwrites the old figure. It records the difference as a movement — an increase or a consumption, stamped with your name — and the on-hand is always the running total of those movements. Nothing is erased, so the correction stays on the lot's history for anyone tracing it later.
Editing needs WIP permission
The pencil only appears if your role can add to or consume work-in-progress inventory. Without it, you can still read the list; you just can't change a lot's quantity.
Every lot can carry a sticker for the shelf or tote, with its name, lot number, prep date, and a QR code that reads back to the batch.
Open the label
Hover the lot and select the label icon. A WIP label opens with the sticker laid out and its lot number and quantity below.
Print it
Select Print label to send the sticker to your printer.
When a run is going to run short and you don't want to wait on the day's schedule, build a picking order by hand straight from WIP inventory. Select Manual picking to pull more of an ingredient out of the warehouse and into the kitchen.
Set the department and date
Pick the Department the stock is for and an Expected picking date — the day you want the warehouse to have it pulled. The date defaults to today and can't be earlier than today.
Choose the warehouse locations
Open Locations and tick the stock locations Bettr may pull from. You have to select at least one before the order can be built.
Add ingredients by the case
Select Search ingredient by name or code, pick a product with warehouse stock, and set how many cases you need. Use Add ingredient for another line.
Create the picking order
Select Create picking order. Bettr creates a picking in the warehouse queue and reaches for lots by . Once the floor works that picking, the stock lands in the kitchen as raw-material WIP.
A short warehouse means a partial pick
If you ask for more cases than the chosen locations hold, Bettr lists each product with the cases requested and missing and offers Create partial picking. Confirm it and the order pulls only what's there, leaving the rest short — top it up once more stock is in the building.
To stage a whole scheduled day at once instead of one ingredient at a time, use Schedule picking and read Pick ingredients for scheduled production.
Raw materials and sub-recipes are inputs: they sit in WIP until they're weighed into a batch, and each weigh draws their pounds down until the lot is gone. A final-recipe lot is the other end of the line. The moment you record its output, it becomes finished, traceable inventory — its own lot, its own expiry — that traces forward to every shipment and backward to its ingredients, exactly like a lot you booked in at the dock. It shows here because it's finished stock still sitting in the kitchen, labeled and ready to put away or ship.