Inventory and purchasing
Control your cost, dish by dish
Recipes, preps, counts, waste and supplier purchasing, connected to every sale.
What your restaurant gains with Inventory and purchasing
Know what each dish costs you
Recipes with real cost and margin.
Less waste
Counts and variance show what is lost.
Buy on time
Low-stock alerts and purchase suggestions.
What Inventory and purchasing does for your restaurant
Recipes and cost per dish
Every sale deducts its ingredients and you see the real cost of each dish.
Preps
Sauces, doughs and bases with batch production.
Counts and waste
Physical counts with a shared sheet, waste and variance against expected usage.
Supplier purchasing
Purchase orders in draft, confirmed and with partial receiving.
Forecast and suggestions
Purchase suggestions based on your usage history.
Stock ledger and transfers
Movement and cost history, transfers between locations, automatic sold-outs and low-stock alerts.
Get started in three steps
Record ingredients
With unit and cost.
Build recipes
What goes into each dish and how much.
Sell and count
Each sale deducts; counts adjust.
For owners, managers and head chefs who want to know where the money goes.
Start for freeWhat people ask about Inventory and purchasing
Does the forecast use artificial intelligence?
No. Purchase suggestions come from averages of your history.
Can I move stock between locations?
Yes, with recorded transfers.
Do items sell out automatically?
Yes. Automatic 86 marks as sold out what has no ingredients left.
Everything connected in the same system
Your next shift can start today.
Create your account in minutes and try this and every other feature with a sample restaurant.