Select the ☰ menu button in the top left of the screen, then Restaurant Pro Suite.
<ol>
 <li>Select Inventory.</li>
</ol>
<img src="https://claude-api.theopenpantry.com/help_images/help-rest-inventory.png" alt="The Inventory screen with Start Stocktake in the top right" style="max-width:100%;height:auto;" />
<ol start="2">
 <li>Select Start Stocktake, then Scan Barcode,
 then Continue.</li>
 <li>Select Next and start scanning. Scanning the same
 barcode again adds to the count rather than replacing it, so you can scan
 a case at a time.</li>
 <li>Select Complete Stocktake when you are done. The stock
 report is exported straight away.</li>
</ol>
To get at earlier counts, use the three-dot menu in the top right of the
Inventory screen — it offers Stocktake History and
Export current stock report.
A product has to have a barcode recorded against it before it can be
scanned. Anything without one still has to be counted by hand.

How to do stocktaking using barcodes