Stock and Recipe Management

Stock and Recipe Management

Stock and recipe management is one of the most critical components of restaurant operations in terms of cost control and continuity. A properly configured stock and recipe system minimises raw material waste, automates cost calculations and optimises procurement processes.

Stock Tracking Screen

The stock tracking screen allows you to view the current quantities of all raw materials and supplies. For each item, the unit, current quantity, minimum stock level and last entry date are listed. Items that fall below the minimum stock level are marked in red and an automatic notification is sent. Stock movements are tracked in three main categories: entries, exits and counts.

Stock Entry

Stock entry is the process of recording goods received from suppliers into the system. Delivery note or invoice information is entered and items and quantities are added. The system records unit prices for use in cost calculations. Cost tracking is performed using the FIFO (first in, first out) method.

Recipe Definition

Recipe definition is the process of determining which raw materials and in what quantities each menu item consists of. For example, a hamburger recipe contains one hundred and fifty grams of minced meat, one hamburger bun, fifty grams of lettuce, thirty grams of tomato and twenty grams of sauce. The quantity and unit of measure are specified for each ingredient. The portion cost is automatically calculated from the recipe and compared with the selling price to show the profit margin.

Sub-Recipe Support

Sub-recipe support simplifies the management of complex dishes. For example, a special sauce is defined as a sub-recipe and referenced in all main recipes that use this sauce. A change in the sub-recipe is automatically reflected in all main recipes that use it.

Automatic Stock Deduction

Automatic stock deduction is triggered when a check is closed. The raw materials in the recipe of each sold item are automatically deducted from stock in the specified quantities. This ensures stock levels reflect actual consumption and eliminates manual stock deduction errors. Stock reversal also occurs automatically for cancelled orders.

Stocktaking

Stocktaking is the process of entering the physical inventory into the system. During the count, the physical quantity of each raw material is entered and the system automatically compares it with the theoretical stock. A variance report is produced and items found in excess or deficit are listed. These variances are classified and reported as shrinkage, waste or counting errors.

Stock reports include consumption trends by raw material, most-used materials, cost analysis and procurement recommendation reports.