Inventory, Recipes, Suppliers, And Purchase Orders
Track raw materials, stock movements, recipes, projected stock, suppliers, counts, transfers, and purchasing.
Inventory helps owners and managers understand what is available, what is running low, and how menu items affect raw material usage.
Raw materials
Create raw materials with unit, cost, current stock, minimum stock, reorder point, supplier, expiry details, and barcode when available. Use consistent units so reports and recipes remain useful.
Recipes and projected stock
Recipes connect menu items to raw materials. When recipes are maintained, Zesty can estimate how many servings are possible based on current stock. Treat projected stock as an operating signal and review it before purchase or menu decisions.
Stock adjustments and logs
Log stock changes when receiving, wasting, correcting, counting, or transferring inventory. Clear reasons make audit history useful when managers review variance.
Purchase orders and suppliers
Use suppliers for procurement context and purchase orders for approval and receiving workflows. Keep supplier lead time, preferred reorder quantity, and purchase status current.
Stock counts and transfers
Run stock counts at the cadence your outlet needs. For branches, use transfers when inventory moves between locations so each branch retains accurate stock pressure.
Low-stock alerts
Low-stock alerts depend on current stock and threshold setup. Review thresholds after the first few service days because early values are often guesses.