Restaurant · Inventory
Stock that moves when you sell, not when someone remembers to count.
Recipes deduct ingredients as dishes sell. Purchases, goods received, waste and transfers are recorded where they happen, so stock on hand is a number you can act on, not a Sunday reconciliation.
Know what's running low before service
Reorder levels per item, and an alert when a sale takes something below it.
Food cost you can trust
Purchases, consumption and waste feed the same profit and loss the owner reads.
Vendors settled from one ledger
What was bought, what was paid, what is owed — per vendor, with the invoice attached.
Available today
What Inventory does
Stock
- Items and recipes
- Depletion on every sale
- Stock by location
- Low-stock alerts
- Waste and staff consumption
Purchasing
- Purchase orders
- Goods receiving
- Vendors and vendor ledger
- Purchase log with cost
- Invoice attachments
Reports
- Stock on hand
- Consumption
- Inventory ledger
- Vendor report
One system
Inventory works in step with
See it run your property.
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