Know what’s in stock. Plan what comes next.
Keep ingredients, recipes and purchasing together so your team can make informed decisions.
A clearer picture of your stock.
Track what comes in, what moves and what needs attention.
- Stock by location
- Counts, waste and transfers
- Low-stock alerts
Connect the kitchen to your records.
Use recipes to plan ingredients and review food costs.
- Ingredients, units and yields
- Recipe cost estimates
- Ingredient usage from your recipes
Keep purchasing organised.
Follow supplier orders from purchase through receiving and settlement.
- Supplier records
- Purchase orders and receiving
- Invoices and settlements
Frequently asked questions.
Useful answers before you decide.
Will stock records match a physical count?
Recipes and sales help track usage. Regular counts keep your records aligned with what is actually on the shelf.
Can I move stock between locations?
Yes. Record transfers and review stock by location.