Inventory Purchase and issuance for a resturant sort of business

[Brucanna]

In your situation I don’t think using “Inventory on Hand” is your best solution. You should just post your raw materials to a P&L Purchases Account. If you read right through this post there is a discussion.

Inventory accounting using Opening Stock + Purchases - Closing Stock

I don’t want to use Inventory items etc. I want it to be turned off but at the same time when i make a sales invoice the figure gets added to the sale and the tax goes to it’s designated account. but where is the stock getting decreased for sales and increased for purchases what steps should be taken to correct this.I should know the position of my stock after each sale or purchase. Please help.

Also, you wouldn’t use Sales Orders or Sales Invoices. If you are running a cash register or a cash tin - set up a Cash Account - Kitchen Float. At the end of each day do a Receive Money - Kitchen Sales. Then when an amount is transfer to your Bank Account - use Bank Transfer.

Come back if you require any further assistance or clarification.