Restaurant (RMS)
Kitchen Stock
Ingredient stock reduced by sales, with purchase, wastage and stock counts.
Overview
Every dish sold reduces its ingredients. Record purchases, transfers to the kitchen and wastage, then compare actual and expected stock to stop leakage.
Key capabilities
- Recipe-based consumption
- Store to kitchen transfers
- Wastage and staff meals
- Actual vs expected variance
See it working with your own data
Book a free demo. We will set up a trial organization, import a sample of your customers and walk your team through it.