Real time · 08 / 10
Stock deducted at the sale, not at the stocktake.
Recipe cards linked to the menu, automatic deductions on every ticket, real food cost per dish, supplier orders triggered on thresholds. The stock variance becomes information rather than a discovery.
See this module in a demo
What it changes
The details that hold a service together.
Linked recipe cards
Every dish declares its components and their weights, sub-recipes included. Selling a dish takes out ingredients, not a line of statistics.
Real food cost
Food cost follows the purchase prices actually invoiced, not last year’s. Margin per dish can be read every morning, before the menu is locked for the season.
Threshold-based orders
Minimum stock, supplier lead time, seasonality: order proposals prepare themselves and go out after approval, in the format each supplier expects.
Guided stocktakes
A route through each storage area on mobile, double entry on sensitive items, variances valued immediately.
Waste and use-by dates
Breakage, comps, goodwill, expired product: every outflow has a reason. Waste becomes a line you can reduce because you can name it.
Multiple stores
Kitchen, bar, cellar, spa store, linen: internal transfers traced between storage points and between properties in the group.
How it works
Four moments, one single entry.
The module never asks for the same information twice. Each step writes to the shared database, and the next one reads what it needs from it.
- 01
The menu is broken down
Recipe cards, sub-recipes, purchase and production units, reference suppliers.
- 02
The sale deducts
Every ticket generates the matching outflows, in the kitchen and in the treatment room alike.
- 03
Replenishment is anticipated
Thresholds, lead times and activity forecasts feed the order proposals.
- 04
The variance is explained
Stocktake compared with theory, variances valued and attributed to a reason or a department.
Measured at our customers’
Figures recorded in operation, not in a laboratory.
- −3.8 pts
- of food cost ratio recorded over a first full financial year
- 2 hrs
- saved each week preparing supplier orders
- 96.2%
- accuracy of theoretical stock against the physical count
For which industries
The configuration changes with the industry.
The module is the same. The capacities, the permissions and the indicators are not.
Frequently asked
What people ask us before signing.
How long does entering recipe cards take?
We import your existing recipes, whatever format they start in, and the team only fills in what is missing. Allow two to three days for a menu of fifty references.
Do supplier invoices come in automatically?
Invoices received by email are read and reconciled against the order and the delivery note. Price or quantity discrepancies are flagged before accounting approval.