Friday is our big delivery. How do I know what to order on Thursday without walking round the store?

Do the stock-take first, so the shelf is honest. Open Menu → Ingredients & suppliers on your phone, go to the Stock-take panel, type what you counted beside each ingredient and press Save the count. The top of the page now says how many ingredients are short and the Short line names them. Then open Menu → Purchase orders, choose the supplier and open the Fill to par line: every ingredient below par is listed with the quantity that gets you back to par and its last cost, ready to edit. Press Create the order and send it to the supplier the way you always do. The whole routine takes fifteen minutes, and the restaurant inventory app is the phone in your pocket, because the admin works in its browser.