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DataRestro

Inventory & food cost

Recipes, stock and the cost of each plate

Enter a recipe once. Each completed order deducts its ingredients from stock, costs them at the price you paid, and shows the margin on the dish.

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Pick a dish and change how many were sold. Stock, plate cost and margin update the way the stock ledger does when an order completes. Sample data.

Recipe costing · live ledgerIllustrative prices
Plates sold12

  • Chicken mince

    110 g · Rs 620/kg

    Rs 68.20

    − 1.32 kg

    7.08 kg

  • Maida flour

    70 g · Rs 95/kg

    Rs 6.65

    − 0.84 kg

    21.16 kg

  • Onion

    30 g · Rs 110/kg

    Rs 3.30

    − 0.36 kg

    10.64 kg

  • Tomato achar

    40 ml · Rs 180/L

    Rs 7.20

    − 0.48 L

    2.72 L
Menu price
Rs 320
incl. 13% VAT
Net of VAT
Rs 283.19
what you keep
Plate cost
Rs 85.35
30.1% food cost
Margin / plate
Rs 197.84
Rs 2,374 on 12 sold

Where it works: Storage

Walk the whole restaurant

Low stock and reordering

Each ingredient has a minimum quantity. When stock falls below it, the ingredient is flagged, and the person who buys can raise a purchase order to the supplier from the same screen.

  1. 1Stock is deducted in the same step that completes the order, so two tills selling at once are both recorded.
  2. 2Buy in kilograms and cook in grams. The same unit conversion is used for costing and for deduction.
  3. 3Negative stock is flagged rather than hidden. It usually means a recipe or a count needs correcting.

Stock vs minimum

Illustrative data
  • Chicken mince3.1 kg · below min
  • Maida flour18.5 kg
  • Tomato achar1.4 L · below min
  • Basmati rice34 kg
  • Milk12 L
  • Ghee2.2 L

Minimum quantity, set per ingredient

Purchase order · draft

PO-0031

Sample supplier

Deliver tomorrow · 09:00 · Thamel

  • Chicken mince10 kg
  • Tomato achar4 L
Raised by Anil K.Send PO

Quantities are entered by the buyer today. Suggested order quantities from par levels are on the roadmap.

Receiving deliveries and updating cost

Receive a purchase order in full or in part. Each delivery updates the ingredient’s cost as a weighted average of the stock already on the shelf and the stock that arrived. If chicken goes up Rs 40 a kilo, the plate cost of every chicken dish changes with it.

Only one person can receive a delivery at a time, so it can’t be counted twice.

PO-0029 · Chicken mince · receiving

Illustrative data
OrderedReceived

8 of 10 kg arrived. The PO stays partially received until the rest comes, or is closed short.

On hand

5.2 kg @ Rs 580

Received

8 kg @ Rs 620

New average

Rs 604.24/kg

(5.2 × 580 + 8 × 620) ÷ 13.2 = 604.24

Logging waste and expenses

Record waste with a reason: spoilage, expired, damaged or preparation waste. It is removed from stock at cost and shows in reports. Expenses are recorded alongside, so the profit and loss report includes both.

Waste log · this week

Illustrative data
Example waste records
WhenIngredientReasonCost
Tue 22:10Chicken mince · 0.6 kgExpiredRs 372
Tue 15:30Momo wrappers · 40 pcPreparation wasteRs 96
Mon 21:45Milk · 2 LSpoilageRs 240
Mon 12:05Sekuwa skewers · 3 pcDamagedRs 210
Written off, with a reason for every lineRs 918

How it connects

How sales, deliveries and waste move stock

Inventory uses the same database the POS writes to, so stock levels and food cost are current whenever you check them.

Feeds in

Inventory & food cost

Holds recipes, ingredients, units and the stock ledger. Deducts on sale, adds on receipt, removes on waste.

Feeds out

What inventory does today

Inventory is part of the core product, not a separate module.

Available
Available
Partial
Partial
Planned
Planned

  • Ingredients

    Available

    Units, cost per unit to six decimal places, supplier, expiry date.

  • Recipes & plate cost

    Available

    One recipe per menu item; cost from current ingredient prices.

  • Unit conversion

    Available

    kg to g, L to ml and custom units, on one graph for costing and deduction.

  • Stock ledger

    Available

    Every purchase, sale, waste, adjustment and return is a movement.

  • Deduction on completion

    Available

    Atomic, inside the same transaction that completes the order.

  • Low-stock minimums

    Available

    Per-ingredient minimum with a below-minimum flag.

  • Suppliers & purchase orders

    Available

    Draft, send, receive in part or in full, under a lock.

  • Weighted-average cost

    Available

    Recomputed on every receipt from what you actually paid.

  • Waste & expenses

    Available

    Reasons, costs and categories, carried into the P&L.

  • Reorder suggestions

    Available

    Below-minimum ingredients grouped by supplier into a pre-filled PO.

  • Auto-86 from stock

    Planned

    Hide a dish everywhere when stock can’t cover one portion.

  • Stock counts & variance

    Available

    Counted vs expected at the moment each shelf was counted, valued at cost.

  • Supplier returns & price history

    Available

    Returns reduce stock and state the credit due; every price change is kept.

  • Par levels

    Planned

    Order-up-to quantities on top of today’s reorder suggestions.

  • Per-branch stock & transfers

    Available

    Stock is held per branch. A transfer is sent from one branch and received at another, with any shortfall recorded.

  • Invoice photo capture

    Planned

    Read prices from a photo of the supplier invoice.

Inventory questions

Do I have to cost every recipe before I can start?
No. Dishes without a recipe sell normally; they just don’t deduct stock or show a plate cost. Many kitchens start with their best sellers and add the rest later.
Does it 86 a dish automatically when we run out?
Not yet. Today a manager marks a dish unavailable, and both the POS and QR ordering refuse it on the server. Automatic 86 from the stock ledger is on the roadmap. The recipe and stock data it needs are already there.
How is food cost calculated?
From the recipe, converted into the unit you buy in, at the ingredient’s weighted-average cost, updated on every delivery you receive. In the example above, margin is shown against the menu price net of VAT, which is the part of the price you keep.
Can it read my supplier invoices?
Not today. You receive against the purchase order and enter the price paid. Invoice photo capture is on the roadmap.

Try the demo

A sample restaurant in your browser. Take an order, send it to the kitchen, mark it ready and take payment. No account needed.

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