Inventory and purchasing in a restaurant
Inventory is where a restaurant loses money most quietly: waste, theft and oversized portions. When stock is deducted from every sale by recipe, you know at any moment how much should be on the shelf, and you catch a gap before it builds up.
What does it cover?
- Warehouses, counts and transfers between them.
- Purchase invoices and suppliers.
- Low-stock and expiry alerts.
- Permissions on operations, and importing materials from files.
Why deduct stock by recipe?
If you sell 20 portions of a recipe that uses 200 grams of an ingredient, stock should fall by 4 kilograms. At the count, the gap between expected and found is waste, oversized portions or leakage, and it can be traced. Without deducting by recipe you do not know the expected figure at all. Stock is reconciled with the books so any gap between its value and its entry is flagged.
Frequently asked questions
Do I get alerts when stock runs low?
Yes, low-stock and expiry alerts.
Can materials be imported from a file?
Yes, materials can be imported from files.
All solutions
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