Recipe-aware inventory tied to suppliers, barcode counts, and reorder action.

Raw materials, recipes, suppliers, purchases, barcode counts, deductions, and low-stock signals stay connected to menu availability and live restaurant sales.

Stock logs: Movement history
Low stock: Threshold alerts

How the module fits into daily operations

Each module follows the same operating rhythm: setup, live action, and manager review.

Count stock

Record current counts, barcode stock checks, or purchases for raw materials.

Track movement

Separate recipe usage, order deduction, purchase receiving, and spoilage.

Plan reorder

Act on threshold alerts, supplier context, and purchase order needs.

Practical operating scenarios

Designed for the moments restaurant teams repeat every day, not just for a clean demo state.

Morning stock check

Review key items before service starts.

Low-stock alert

Get a signal before a recipe or menu item is affected.

Spoilage tracking

Separate waste from usage.

Menu availability

Turn off items based on stock.

Operational checks

Signals teams should be able to confirm during service.

Stock logs

Movement history

Low stock

Threshold alerts

Spoilage

Separated from usage

Module questions

Is this a full ERP?

No. It focuses on practical restaurant stock control connected to recipes, suppliers, sales, and service decisions.

Can staff update counts?

Yes, when they have permission.