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Inventory & purchasing
Per-store stock levels and movement records, physical counts with count sheets, and the ingredients, categories, recipes and suppliers behind food cost.
3 articlesFor: Restaurants
- Check stock and record movements (Inventory Overview, Stock, Stock Logs)See each store's ingredient stock and record stock in, stock out, waste and returns. Ingredients below safety stock show up as alerts.
- Take an inventory countEnter counted quantities on a count sheet and confirm it to set stock to the actual counts, keeping the differences from the book.
- Set up ingredients, recipes and suppliers (the basis of food cost)Register ingredients with unit prices, categories and suppliers, and build per-product recipes to get cost and cost %. Shared by all stores.