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Two documents move stock without a purchase or a sale involved: transfers, which relocate stock between stores, and production batches, which consume ingredients to produce a preparation that itself becomes stock. Where you work: BOH → Movements — Transfers (/boh/admin/operations/transfers) and Production (/boh/admin/operations/production-batches).

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Transfers

A transfer takes stock out of one store and puts it into another — for example, sending cheese from the central kitchen to a branch. One document generates both sides of the movement: the exit at the origin store and the entry at the destination store.
1

Open the transfer form

Movements → Transfers → Create (/boh/admin/operations/transfers/new).
2

Pick origin and destination stores

They must be different stores of the same account.
3

Enter the lines

Item, quantity, and unit per line.
4

Confirm

Stock leaves the origin and enters the destination in the same operation.
Transfer form with origin and destination stores
If the transfer was recorded by mistake, cancel it from the detail page — both sides are reversed together.

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Production batches

A production batch executes a production recipe: it consumes the input ingredients and produces the output item, which enters inventory as a new lot. Use it for preparations you stock and track: sauces, doughs, marinated proteins, portioned items.

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Record a production batch

1

Open the batch form

Movements → Production → Create (/boh/admin/operations/production-batches/new).
2

Pick the store and the production recipe

The recipe determines the inputs and the output item.
3

Enter the planned quantity

How much output you intend to produce. Inputs scale from the recipe.
4

Enter the actual output

After producing, record what actually came out — this is what enters stock.
5

Confirm

Ingredients are deducted and the output lot is created.
Production batch form with planned and actual output

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Yield

The difference between planned and actual output is the batch yield (e.g. planned 10 L of sauce, obtained 9.5 L → 95%). Yields are aggregated in the production yield report, which helps detect recipes with unrealistic quantities or processes losing product.
Always record the actual output honestly, even when it is below plan. A batch recorded at planned quantity hides losses that the yield report exists to surface.
Next: Stock counts.