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Hello,
I would like to create a location, where when I perform an internal operation of moving it from one location to the next, it will create an automatic journey entry reducing the inventory value and expensing the amount as cost of goods sold.
The example is that when I move items from my stock to the kitchen, I want to consume stock on hand, and record the journal entry creating an expense in my profit and loss. The value to be using the FIFO method.
Thank you.
The Destination location must be a type of virtual location, so it reduce stock on hand to be able to post cost. Location type 'Inventory loss'. For this location type you can set specific account for posting. This will override the expense account defined for the product or product category.
Thank you so much Lars! I was able to reduce the stock on hand when i moved the items to the virtual (production) location and even configured an expense account for the income and outgoing Stock Valuation Fields. However, the stock is is now stored in the virtual location and no accounting journal entry to expense the value of the moved stock was posted. I activated the automatic accounting in the settings page as well. Any advise? Appreciate your help! I want Odoo to create an automatic journal entry to expense the moved amounts and reduce the stock on hand to the new virtual production location to zero. Thank you!
I was wrong about the location type Production. I tested and it will not create accounting post if you make a manual transfer to this location. I think account postings for production type location is controlled from the manufacturing app.
Set the virtual location type to Inventory Loss, and you should get what you achieve.
I have to remark, that you try to consume stock on hand in an unusual way, and not according to Odoo processes.
(To avoid any misunderstanding: Virtual locations will never be zero).
Is there a better way to consume stock? I won't consume them within invoices, it's hard to track in my current situation. I want to store product and when it leaves the stock to the kitchen, or when I remove supplies to facilities, it is recorded as an expense for then. Happy to hear suggestions! :)
Difficult to give good advice without knowing details about your business. Consumption from stock is by standard posted from either manufacturing or sales. But if you do not sell anything from that kitchen a process to post an inventory loss location might be what you meed.
Since you mention kitchen, perhaps take a look at the Restaurant app for Odoo. Part of POS (point of sale) app and is fully integrated with inventory. This is outside of my business knowledge.
You can have a look here:
https://www.odoo.com/app/point-of-sale-features#part_7
and here:
https://www.youtube.com/watch?v=bfMufz5vQyk
The kitchen produces a buffet for groups, it's not typical restaurant with a POS machine and you order specific menu items. The groups all pay one Invoice that's pre agreed on, rarely there are any add ons. The facility holds produce that is moved to cook for multiple groups. Or supplies that moves when a group order is confirmed.
Will be very difficult to link it to a specific invoice or POS transaction.
As @Lars Aam details
>>> Consumption from stock is by standard posted from either manufacturing or sales.
In your case as well there seems to be 2 distinct processes stock to kitchen (raw material consumption) and then facility to group (end product consumption)
Believe you should be able to use standard Odoo processes.
1. Create a MO to consume raw material -- Stock to Kitchen. I would believe not only are raw material consumed but a finished product is also produced and added to stock
2. A delivery order related to an SO -- facility to specific groups. There is also a returns process for product quantities not consumed
Thank you for your help. Since in my case I don't want to create a manufactured product because I won't be able to track it and deliver it to a specific group. In my case I would like to track the inventory and record control over what leaves the stock, and have the correct expense in the right period. The business is a facility and retreat center. The kitchen depending on the amount of guests will take out stock and cook for guests, groups and employees. Ideally I would like to expense everything that leaves the stock and with analytics or manual accounting entry, split the journal entry between cost of sales and administration expenses (since some of the expenses are for employees not sales). It will won't be practical in my case to manufacture menu items that changes daily and try and consume it between the different end users... I would like to start by creating a process to control the the stock on hand, and record expenses during its correct period (when it does to kitchen to be immediately processed and consumed). Also, this process could be used for other non perishable stock like cleaning supplies, paper towels, spare parts ext. The business purchase these inventory items in bulk and we would also like to expense it when it changes locations (effectively consumed) if we can benefit from the automatic accounting and its cost valuations when posting the entries that would be a great star. (Sorry for the long message) Thanks again for your time, any advice would be greatly appreciated!
Is there a better way to consume stock? I won't consume them within invoices, it's hard to track in my current situation. I want to store product and when it leaves the stock to the kitchen, or when I remove supplies to facilities, it is recorded as an expense for then. Happy to hear suggestions! :)
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