The three lot origins on WIP inventory, how each lot number and expiry date is built, how on-hand pounds are kept, and the controls that correct and label a lot.
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You pulled 250 lb of Basmati Rice into the kitchen this morning and batched some of it into base sauce, and now the count on the bench is a question mark. WIP inventory keeps the answer: a live tally of every lot staged on the kitchen floor — raw materials pulled from the warehouse, sub-recipes you've cooked, and finished lots not yet put away. Open WIP inventory and this page names what every tab, field, and badge means, and where each figure comes from. Kitchen+
Every row is a , and the screen sorts them into three tabs by where each lot came from, with a live count on every tab:
WIP inventory opens on Raw Material. The number in each tab's label — like Sub Recipes (4) — counts the lots that still have stock on hand in that origin, after any department filter. A tab with nothing on hand reads No lots in progress.
Each row names one lot and totals what's on hand. Reading left to right:
07152026-6 for a lot first weighed on
July 15, 2026 — so every batch on that line shares the one lot number.The badge on the right of each row reads the lot's expiry date at a glance and escalates as the date nears:
Below the tabs, a department dropdown narrows every tab and its count to one department's stock, and a Clear filter link appears once a department is set. The list only ever shows the departments your role covers, so two supervisors on different lines see different floors. The whole screen revalidates on its own while the floor works, so a correction someone else makes shows up without a reload. A long list pages, and a control sets how many lots show at once.
Two buttons sit above the tabs. Schedule picking opens the schedule-picking worklist and carries your department filter across, to stage a whole scheduled day at once. Manual picking — shown when your role has access to picking — builds a warehouse pick one ingredient at a time. Both land their stock back here as raw-material WIP; Manage work-in-progress lots and Pick ingredients for scheduled production walk each.
Hovering a row reveals up to two icons on its right:
Read access is enough to look, not to touch
Anyone whose role can view WIP inventory can open the list and read every figure. Correcting a quantity needs the permission to add to or draw down work-in-progress inventory; without it, the pencil never appears.
The pencil opens Edit quantity on the lot. It names the lot and its number, shows the Current quantity the movements add up to, and takes a New quantity (LB) — always in pounds, even for a lot the list counts in cases. Save it and Bettr never overwrites the old figure: it records the difference as a . So the on-hand is always the running total of every movement, and the correction stays on the lot's history for anyone tracing it later. Raising a quantity needs the permission to add to WIP; lowering it needs the permission to draw it down.
The label icon opens a WIP label — a sticker for the shelf or tote with the lot's name, code, prep date, lot number, and a QR code that reads back to the lot. A sub-recipe sticker adds its WIP #, a BEST BY date, and its allergens. Print label sends it to your printer; the department and the on-hand quantity sit under the sticker.
A raw material and a sub-recipe are inputs: each weigh into a batch draws their on-hand down, and a lot drops off the list once it hits zero. A final-recipe lot is the other end of the line — the moment you record its output it becomes finished, traceable stock, and it shows here only while it's still sitting in the kitchen waiting to be put away. To act on any of this — correct a lot, print a label, or top the kitchen up with a manual pick — Manage work-in-progress lots walks the procedures.