RestoPOS Inventory Management tracks every ingredient in real time. When a dish is billed, the recipe ingredients are deducted automatically. Low-stock alerts fire before you run out, purchase orders go to suppliers in clicks, and wastage is logged to close the gap between theoretical and actual stock.
From raw ingredients to finished dishes — every gram accounted for.
Link recipes to menu items. Every time a dish is billed, the exact ingredient quantities are deducted from stock automatically — no manual entry ever.
Set minimum stock levels per ingredient. RestoPOS notifies you the moment stock drops below threshold — so you reorder before the kitchen runs out.
Create purchase orders directly in RestoPOS, assign them to suppliers and track delivery. All purchase costs feed into your P&L automatically.
Log wastage entries with reason codes. Compare theoretical vs. actual consumption to spot theft, over-portioning or spoilage quickly.
Record opening stock at the start of each day or shift and close it at the end. RestoPOS calculates consumption and highlights discrepancies automatically.
Each outlet maintains its own stock. Transfer stock between locations and view a consolidated inventory position across all branches from one dashboard.
Add each raw ingredient with its unit (kg, litre, piece). Then build recipes — specify how much of each ingredient goes into each dish. Done once, works forever.
Log opening stock quantities at the start of the day or after each purchase delivery. RestoPOS adds purchased quantities automatically from purchase orders.
Every bill automatically reduces the relevant ingredients. If chicken biryani uses 250g chicken, 150g rice and 10g spices — all three are deducted the moment it's billed.
At end of day, record actual closing stock. RestoPOS compares it with theoretical closing stock and flags the gap — your daily wastage and loss report in seconds.
No more manual stock-count spreadsheets. Automatic recipe deduction means stock is always current — without anyone touching a clipboard.
Recipe-level deduction eliminates human entry errors. Low-stock alerts prevent stock-outs that lead to 86'd menu items and unhappy guests.
Spot wastage and over-portioning fast. Restaurants typically cut food costs by 3–8% in the first month of using recipe-based inventory tracking.
Yes. Once you set up a recipe for each menu item, RestoPOS deducts the exact ingredient quantities from stock every time that dish is billed — no manual stock entry needed.
Yes. You set a minimum stock level for each ingredient and RestoPOS sends an alert when stock drops below that threshold — so you can reorder before you run out.
Yes. RestoPOS supports multi-location inventory — each outlet has its own stock, and you can transfer stock between locations and view consolidated reports from the owner dashboard.
Yes. You can log wastage entries manually and RestoPOS tracks the total wastage cost — helping you identify where stock is being lost and tighten kitchen discipline.
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