Map every menu item to the ingredients it consumes, track stock and wastage against those recipes, and manage procurement — all from one dashboard instead of a notebook and a gut feeling.
Six real capabilities that keep your ingredient counts honest.
Map every menu item to its ingredients with exact quantities, consumption units (kg, L, PCS), and an optional wastage percentage per ingredient. One ingredient can feed multiple recipes.
Placing an order reserves each ingredient it needs against your stock, blocking oversell. Firing the ticket to the kitchen commits that reservation — stock actually drops at that point, not just in a report later.
Every inventory item shows current stock, reserved stock, and what's actually available — with a clear In-Stock, Low-Stock, or Out-of-Stock status at a glance.
Set a minimum stock level per item and get flagged automatically when available stock drops to or below it — including predictive stockout warnings before you actually run out.
Log spoilage, prep loss, or breakage against a reason code, separate from sale consumption, so you can see wastage patterns instead of guessing where margin is leaking.
Maintain your vendor list and raise purchase orders with per-item unit pricing. Track every order through draft, sent, received, and completed status.
See inventory valuation in INR, a 7-day stock flow view, 30-day stock turnover, and upcoming expiry alerts — all from the same dashboard you manage recipes in.
Yes. The moment an order is placed, every ingredient in that dish's recipe is reserved against your stock — so two waiters can't both sell the last portion of something. The moment the kitchen fires the ticket, that reservation is committed and your stock count drops for real. No one has to manually log consumption.
Yes. A pantry ingredient (e.g. paneer, rice, cooking oil) can be mapped into as many recipes as needed, each with its own quantity and optional wastage percentage — you're not limited to a one ingredient, one dish relationship.
Stock is tracked with decimal precision (down to 4 decimal places), so fractional quantities like 0.5 kg or 1.25 L work correctly — not just whole-number counts.
Wastage is logged separately from sale-driven consumption, with a reason code and notes, so you get a distinct wastage report instead of it being buried inside your regular stock deductions.
Yes. Procurement is built in — create vendors, raise purchase orders against them with per-item unit pricing, and track each order through draft, sent, received, and completed status.