Inventory Management
FEFO picking, recipe-driven deduction, expiry tracking, waste log.
Stock that does its own bookkeeping.
Map each menu item to a recipe, set min levels per ingredient, receive batches with expiry dates. From there, the system pulls stock the moment an order fires, oldest-expiring batch first, and tells you when it's time to re-order.
- Picking methodFEFO
- Per-batch expiryTracked
- Auto-deductionPer order
- Reports included5
Where it pays off
One ledger that prices the plate, picks the batch, and drafts the PO.
Plate cost rolls up from your latest purchase invoices, the oldest batch leaves the shelf first, and supplier orders draft themselves the moment a par level drops.
Every dish knows its true cost, the moment your prices move.
Tie each menu item to the ingredients it actually uses. The system rolls up plate cost from your latest purchase prices, so a market jump in chicken shows up in your margin before you finish your tea.
Cook from the oldest batch, automatically.
Every batch is tracked: when it arrived, what it cost, when it expires. The kitchen draws the closest-to-expiry stock first, nothing forgotten on the shelf, nothing thrown away that could have been sold.
Purchase orders that update the shelf for you.
Draft a purchase order, send the link by WhatsApp, mark received in seconds. Quantities flow into stock with the right expiry dates auto-filled. Your supplier sees the same list you did, no misreads.
- Chicken breast25 kg300.00
- Tomato30 kg36.00
- Tahini5 kg40.00
Also included.
- Waste logPer-batch or per-ingredient with reason codes; rolls up to a monthly waste report.
- Stock auditsPeriodic counts as drafts you can pause; confirm to book the deltas.
- ReportsUsage by ingredient, waste by reason, low-stock snapshots, exportable as CSV.
Where it shows up
Once active, the addon plugs into the screens your team already uses, no separate tool to learn.
Kitchen display
Recipe view per item, tap any ticket line to see ingredients and prep.
Cashier
Stock-aware items, out-of-stock dishes are flagged before they reach a guest.
Waiter terminal
Same stock-awareness on the floor, push-to-sell suggestions when enabled.
Admin dashboard
Stock KPIs, low-stock alerts, expiring batches, waste & usage reports.
Turn on inventory tracking.
Map your menu to ingredients, set your par levels, and receive your first batches. From there, every order deducts on its own, and your dashboard shows what's running low, what's near expiry, and what to reorder.