Performing a stock transfer

In this page you’ll find definitions for the most commonly used terms relating to the Kobas stock system – some of them terms with which you should already be familiar (e.g. Stock Check), and others that arose during the latest developments (e.g. FIFO).  

The main changes to the system (apart from the fresh look) include the introduction of multiple suppliers and multiple pack sizes for the same ingredient, and the implementation of the accounting practice of First In, First Out (FIFO). This means you’re now able to use more than one supplier or pack size for ingredients in any one venue or across your estate, safe in the knowledge Kobas will automatically calculate your gross profit based on the costs of what have actually been sold, and that your holding stock will always be accurate. If you think we’ve missed something (or got something wrong), please let us know by emailing


The process by which a venue can request ingredients, products or items, either from an external supplier or from another venue within the organisation, including Head Office or a central kitchen.

External Delivery

The way in which a venue can receive ingredients and items from an external supplier. 

Internal Transfer

The way in which a venue can request and receive ingredients and products from another venue.

Stock Check

The method that allows you to record and report on the current stock position, as well as compare actual stock usage with the theoretical stock usage as recorded on your EPoS.

Line Check

A way to check and record the stock position of a single ingredient, product or category. Whilst line checks are not reflected in the Reports section within Kobas Cloud, you can view historical line check records via the Stock Check page. In addition, line checks compare the number counted with your theoretical holding.

Stock Usage

The way in which a venue can record usage of stock that has not been processed through the EPoS. For example, in the instance of internal events like a staff Christmas party, or day to day kitchen wastage of perishables.


An asset purchased from a supplier than can be used in EPoS Items (PLUs) or in products that are, in turn, used in EPoS Items.


The external source of ingredients. An ingredient comes from a supplier with specific supplier requirements, including measure per unit, units per pack and the cost price. 


An instance of an ingredient, from a specific supplier. Multiple supplies, each with their own supply specifications (measure per unit, units per pack, price), from multiple suppliers can be recorded under one ingredient. For example, Coca-Cola in cans, glass bottles and plastic bottles from three different suppliers can be recorded under the ingredient “Coca-Cola”, with all available sizes and other supply-specific information.


Internally created batches that you keep in stock, but do not buy from a supplier. These can either be created at the venue, or in your organisation’s Central Production Kitchen and delivered to each venue upon creation of an Internal Transfer request. Products are made from ingredients that you order from external suppliers.

PLU (EPoS Item)

A PLU (Price Look Up Code) is, essentially, the button on your EPoS that adds corresponding items to the basket. These are the items that are available for order and are made up of ingredients and products.

FIFO (First In, First Out)

First In, First Out (FIFO) is a practice where the oldest instance of an inventory item is recorded as used before items that have been recorded more recently. This ensures costs are accounted for in the order they were paid, and takes into consideration fluctuating market prices.