When one location runs short and another has more than it needs, the quickest fix is often to move stock between them. Done by phone and a van, the move leaves no record and the stock counts at both sites stop matching. Inventory transfers in Kappino turn every move into a request that is approved and recorded, so both branches’ inventory stays right.
What you need
Transfers need at least two branches in your Kappino account. Extra branches are part of the Professional plan. Each branch keeps its own stock and its own reorder levels, and you can switch between branches or view them all from one account with multi-branch management.
Step 1: create the request
Choose the source branch and the destination branch, add the items with their quantities, and leave a note if needed. One transfer can carry several items, so a weekly top-up from a central kitchen fits in a single request.
Step 2: check what the source branch holds
For each line, Kappino shows the stock the source branch currently has. If you ask for more than it holds, you see a warning before anything is sent, so a transfer never leaves the source branch short without anyone noticing.
Step 3: approve or cancel
The request waits as pending until the right person approves or cancels it. Check the request carefully before approving: approval moves the stock immediately and cannot be undone. A pending transfer can always be cancelled.
Step 4: the stock moves
On approval, the quantities are deducted from the source branch and added to the destination branch at once. If the destination does not stock the item yet, Kappino creates it there. The transfer is recorded for both branches.
Step 5: find it later
Transfers appear among each item’s stock movements, next to sales, deliveries, adjustments and waste, with costs following the weighted average. The transfer history can be filtered by awaiting approval, completed or cancelled, and searched.
Where transfers help most
- Restaurant groups and chains sharing stock between locations instead of over-ordering at each one.
- Central kitchens that supply the branches and need every move on record.
- Managers who want to approve stock moves before they happen.
Good habits for transfers
- Check the low-stock filter at each branch before ordering from a supplier: another branch may already have what you need.
- Use the note field to say why the stock is moving, for example a catering order or an event.
- Review cancelled transfers from time to time: they often show where reorder levels need adjusting.
