Restaurant inventory with recipes that deduct stock as you sell
Choose how much inventory you want. Track nothing, track ingredient stock by hand, or add a recipe to each dish so stock is used up automatically as orders are accepted.
step by step
How it works
- 1Add ingredients with a unit, an alert level and a cost per unit.
- 2Record deliveries, waste and stock counts as they happen.
- 3Give each dish a recipe, such as 10 g of tea leaves per cup.
- 4Stock falls when an order is accepted, and is restored if you void an item the kitchen had not started.
in the box
What you get
- Three levels: not tracked, bulk stock only, or stock with recipes
- Low-stock and out-of-stock warnings on your dashboard
- Every movement is recorded: received, used, wasted, counted, restocked
- Food cost and margin shown on each dish
- Stock can go negative, so a wrong count never blocks a sale
- Your data is exportable at any time
Questions about inventory and recipes
Do I have to track inventory?
No. Many restaurants do not. Inventory is off by default and you can switch between not tracked, bulk stock and recipes any time without losing what you entered.
How does stock go down?
When an order is accepted, each dish's recipe is taken out of stock once. Voiding an item the kitchen has not started puts the stock back.
Can I see my food cost per dish?
Yes. When ingredients have a cost, each dish shows its food cost and margin.
Can I record waste and stock counts?
Yes. Waste needs a reason, and a stock count sets the stock to what you counted and records the difference.
ready when you are
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