Stock Management
During a busy service, ingredients run low and items sell out. OMS lets you update item availability in real-time so that your customers always see an accurate menu on the Front of Shop (FOS) ordering screen.
Why Stock Management Matters
When a customer browses your menu on FOS and places an order, they expect every item they see to be available. Nothing is more frustrating than ordering a favourite dish only to be told it's sold out. By keeping stock statuses up to date in OMS, you prevent disappointed customers and reduce the number of orders you need to cancel.
This feature is especially valuable for food trucks that carry limited ingredients and frequently run out of items during service. Updating stock status as you go keeps your menu honest and your customers happy.
The Four Stock Statuses
Each menu item can be set to one of four statuses:
| Status | What Customers See | When to Use It |
|---|---|---|
| Available | Item appears normally on the menu | You have plenty of stock for this item. |
| Low in Stock | Item shows a "low stock" indicator | You're running low and may sell out soon. Helps set customer expectations. |
| Not Available | Item is hidden or greyed out on the menu | You've decided not to offer this item right now (e.g., missing a key ingredient). |
| Sold Out | Item shows as sold out, cannot be ordered | You've completely run out of this item for the current service period. |
How to Update Stock Status
- Open the Stock Management section in OMS.
- Browse or search for the item you want to update.
- Tap on the item and select the new stock status.
- The change is saved immediately.
Stock changes sync instantly to FOS. As soon as you mark an item as "Sold Out" in OMS, customers viewing the menu on FOS will see the updated status. There's no delay or manual publish step.
Best Practices
Update Early, Update Often
Don't wait until you've completely run out to change a status. When you notice stock getting low, set the item to Low in Stock. This gives customers a heads-up and reduces last-minute cancellations.
Use "Not Available" for Planned Gaps
If you know before service starts that you won't be offering certain items today — maybe you didn't get a delivery, or you're testing a smaller menu — set those items to Not Available before you start taking orders.
Reset at the Start of Each Service
At the beginning of a new service period, review your stock statuses and reset items back to Available as appropriate. Items that were marked "Sold Out" yesterday may be fully stocked today.
Coordinate with Kitchen Staff
If your kitchen staff notice an ingredient running low, they should let the Order Manager know so the stock status can be updated promptly. Clear communication between the kitchen and the order desk keeps everything in sync.
Stock statuses set in OMS are specific to the current service session. They do not permanently change the master menu in BMS. The business owner's menu configuration remains untouched.