What is restaurant inventory management?
Every sold item deducts its ingredients from stock based on its recipe. You see real-time stock levels, true food cost per dish, and where inventory disappears.
Stocktaking in minutes
Digital stocktaking runs from a phone: enter actual quantities, get instant variance against theoretical stock. Regular stocktaking alone typically improves margins by 2–4%.
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One system with the POS
Stock deduction happens at the moment of sale because POS and inventory are the same system — no exports, no nightly syncing.
What inventory includes
- Recipe-based automatic deduction
- Mobile stocktaking
- Variance reports
- Per-dish cost and margin
- Reorder suggestions
- Multi-warehouse support
Blog
We help with onboarding — a typical 60–80 item menu is fully loaded in 1–2 days.
Critical items weekly, full stock monthly. Digitally, a weekly count takes 20–30 minutes.
Yes — recording delivery notes updates calculations with the latest purchase prices.
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