Inventory Valuation

Valuation answers one question: if you had to write down what the stock on your shelves is worth, what number would you write? Kassly works it out from the cost you recorded when each delivery arrived, not from a figure you maintain by hand.

Needs the Inventory Pro add-on (₱400 per branch each month), or any bundle that includes it.

The page is Inventory Valuation, at /app/inventory/valuation. It has no sidebar entry today — reach it from that address, or from Reports → Inventory Summary, which shows the same valuation figures alongside your low stock and expiring batches.

The costing method is weighted average

Kassly values stock at weighted average cost. That is the only method, and it is not a setting. If you were expecting to choose FIFO or specific-identification, Kassly does not offer them.

The average is worked out per product, per location, per variant — the same grain as a stock figure. Two branches that bought the same item at different prices carry different unit costs, correctly.

Only cost-bearing movements feed it:

Location	Movements that count toward the average
Branch	Stock In, Return, Transfer In — where a cost above zero was recorded
Warehouse	GRN Receipt, Transfer In — where a cost above zero was recorded

Everything else — sales, adjustments, counts, transfers out, production — moves quantity without changing the unit cost.

When there are no cost-bearing movements at all, Kassly falls back to the Cost Price on the record: the variant's own cost for a variant, or the product's when the variant has none (a variant cost of zero counts as none). This is why a shop that never fills in the cost field on a stock-in still gets a plausible valuation: it is being valued at its list cost, not at what it paid.

What Cost Price means

The word appears in two places and means slightly different things, which is worth pinning down.

Where	Meaning
Cost Price on a product or ingredient	What one stock unit costs, held to four decimal places. The standing figure, and the fallback for valuation.
Cost Price on a stock-in or a PO line	What one stock unit cost on that delivery. This is what builds the weighted average.

"One stock unit" is the trap. Flour bought at ₱45 a kilo but counted in grams costs 0.045, not 45. Enter the wrong one and every valuation, food cost and margin in Kassly is out by a factor of a thousand. See Ingredients & recipes for the full explanation and for packaging conversions, which exist so you only have to do that arithmetic once.

Reading the Valuation tab

Card	What it is
Total Inventory Value	Quantity × average cost, summed over everything
SKUs Valued	How many rows went into that total

Column	What it is
Product	Name and SKU
Branch	The location holding it — a branch or a warehouse
Quantity	On hand at that location
Avg Cost	The weighted average unit cost
Total Value	Quantity × Avg Cost

There is a search across product name and SKU, and an All Branches filter.

Three things to know about what is in the total:

• Warehouse stock is included. A central warehouse's holdings are valued alongside branch stock, so the total matches what your books say you own. See Warehouses.
• Only positive quantities are valued. Rows at zero or below are left out entirely, so a negative figure somewhere cannot quietly reduce your total.
• It is always "right now". Kassly keeps no valuation snapshots, so there is no way to ask what the stock was worth at the end of last month. If you need that for your books, export the report on the day.

The Cost of Goods Sold tab

The second tab, Cost of Goods Sold, takes a Start Date and an End Date and totals up what the stock you sold in that period cost you, with Total COGS and Units Sold above a per-product table.

What is in the figure:

• It costs what physically left the shelf. A dish made from a recipe contributes its ingredients, not the dish — sell one cake and you will see flour, sugar and eggs, not "cake". That is the point of reading the stock ledger, and it is why this total will not tie exactly to the Gross Profit on the sales reports, which cost the menu item sold instead. Use the profit reports for margin by product.
• Voided sales are left out. A sale you voided never really left the shelf, so it drops out of the period entirely.
• Sales made before September 2026 are costed at today's cost price. Kassly did not stamp a cost onto sale movements until then, so for older ranges the report falls back to each product's current cost price. That is close enough to read a trend, but if a cost has changed since, the older figure is not what you actually paid.

Managers see their own branch's sales; owners see every branch.

If you want to know what you got through

Valuation is about what you are holding. For what left the shelves — sales, recipe deductions, wastage, transfers — use the Stock Consumption panel and its Goods Consumed list, described in Stock levels. That one values each outflow at the cost recorded on the movement, falling back to the product's cost price — the same ladder the COGS tab uses, so the two agree on what an outflow was worth.

Today's figures there are free; other date ranges need the Business Reports add-on (₱400 per branch each month).

Keeping the valuation honest

The figure is only as good as three habits:

1. Fill in Cost Price on every stock-in and every PO line. A costless receipt contributes nothing to the average and quietly leaves the item valued at its standing list cost.
2. Keep Cost Price on the product roughly current. It is the fallback, and for anything you have never costed on receipt it is the valuation.
3. Count, and apply the counts. Valuation multiplies by the on-hand quantity, so an uncounted shrinkage is an overstated asset. See Stock counts.

Where to go next

• Receiving stock — where the cost is captured
• Stock counts — keeping the quantities true
• Warehouses — the other half of what you own