Stock goes down automatically as dishes are sold, so the number on the screen is the number on the shelf. Costing down to the recipe, alerts before you run out.
Every sale reduces the ingredients behind it. See what's left without walking to the cold room.
Attach ingredient quantities to each dish; the system calculates true cost and margin per plate.
Set par levels; get notified before service, not during it.
Log deliveries against invoices, track supplier prices over time.
Record spoilage and mistakes; see what it costs you each month.
Rent, utilities, supplies — logged in the same place as food cost so prime cost is one report away.
Name, unit, cost per unit, supplier. Import from a spreadsheet if you have one.
Link ingredients and quantities to each menu item. Do it once.
Same day, same person. Enter counts; the system shows theoretical vs actual and flags gaps.
Live food cost % on the dashboard, dish-level margin in reports.
Inventory and expenses are included in Lite, Pro and Max.
Yes — stock is tracked per branch, with transfers between them.
Yes, from a spreadsheet using our template.
Accounting (chart of accounts, journals, statements) is an add-on at $19.99/mo. Inventory and expenses are in every plan.
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