Inventory control
Recipe-aware inventory tied to suppliers, barcode counts, and reorder action.
How the module fits into daily operations
Raw materials, recipes, suppliers, purchases, barcode counts, deductions, and low-stock signals stay connected to menu availability and live restaurant sales.
Stock logs: Movement history
Workflow
How the module fits into daily operations
Each module follows the same operating rhythm: setup, live action, and manager review.
01
Count stock
Record current counts, barcode stock checks, or purchases for raw materials.
02
Track movement
Separate recipe usage, order deduction, purchase receiving, and spoilage.
03
Plan reorder
Act on threshold alerts, supplier context, and purchase order needs.
Use cases
Practical operating scenarios
Designed for the moments restaurant teams repeat every day, not just for a clean demo state.
01
Morning stock check
Review key items before service starts.
02
Low-stock alert
Get a signal before a recipe or menu item is affected.
03
Spoilage tracking
Separate waste from usage.
04
Menu availability
Turn off items based on stock.
3 checks
Operational checks
Signals teams should be able to confirm during service.
Stock logs
Movement history
Low stock
Threshold alerts
Spoilage
Separated from usage
FAQ
Module questions
Is this a full ERP?
No. It focuses on practical restaurant stock control connected to recipes, suppliers, sales, and service decisions.
Can staff update counts?
Yes, when they have permission.
Ready when you are
Run tonight's shift on one record.
Start a 14-day pilot, or take a fifteen-minute walkthrough with someone who has opened restaurants.