A count you can actually explain.
Ingredients counted per location, recipes that move stock when a dish sells, and a trail behind every missing case.
Know what you sold, and what it cost you.
6 things stock & recipes does for you, each one because a restaurant asked for it.
Each location counts its own
You enter an ingredient once. Downtown running out has nothing to do with the north store.
Selling moves the stock
Write down what goes into a dish once, and every sale takes it off the shelf by itself.
Nothing goes missing quietly
Waste, corrections and transfers each need a reason, and a count can never quietly go below zero.
Buy to a number, not a hunch
Set when to reorder and how much to hold, and the screen tells you how much to order.
Pull the dish before a customer finds out
When you drop below one portion, we take it off the menu automatically.
Know what each dish costs
A recipe gives you a real food cost, so you can see which dishes are worth the space on the menu.
Where the missing case went
The dish sells
Every ingredient comes off that location’s shelf.
It gets stamped
With the order that caused it.
The count disagrees
Post the difference with a reason. That is the record.
The report explains it
Sales, waste, transfers and corrections, each traceable.
Margherita pizza
What goes into it
- You charge
- $18.00
- It costs you
- $3.27
- You keep
- 81.8%
- Pizza dough28 ea
- Mozzarella7.0 lb
- Tomato sauce3.5 lb
- Fresh basil1.6 oz
On the menu
Every sale takes its ingredients off this location and nowhere else. Cancel the order and they go straight back.
Stock & recipes, in numbers.
Everything here works today. If something does not match how you run, tell us before you buy rather than after.
- Ingredients
- Entered once, counted per location
- Recipes
- Per dish, with real food cost
- Below zero
- Refused
- Auto-hide
- When you drop below one portion
Run your next service on one system.
Two months free with every feature switched on. Move to a paid plan when you are ready to take money.