Module · 19 ₼ · per company per month
Restaurant inventory and recipe costing: food cost under control
No more working out in a notebook how much meat is left, what a portion of plov really costs and which dish barely earns anything. Every dish sold deducts its ingredients by its tech card.
Stock · today
Rice−0.36 kg
Lamb−0.24 kg
Butter−0.05 kg
№ 01Inventory and recipes
What it solves
№ 01
Stock “evaporates”
Month-end stock count: the books say 20 kg of meat, the shelf holds 14. Nobody can say where the rest went.
№ 02
Food cost by guesswork
Tomatoes, oil and meat get pricier every week, but the menu price was worked out last year. Nobody knows which dish sells at a loss.
№ 03
Running out at the worst moment
Nine o’clock on a Friday, and the rice is gone. Too late to call the supplier.
№ 02Inventory and recipes
What it does
Every sale deducts its ingredients: stock, food cost and margin in numbers
All stock documents
Receipts with supplier and invoice, write-offs, transfers between venues and stock counts.
History you can’t rewrite
A posted document never changes. To fix a mistake, you post a reversing document. Who did what, and when, stays on record.
Tech cards
Gross, loss percentage, net. Tech cards work for modifiers and combo parts too.
Deducted with every sale
Each paid order deducts its ingredients by the tech card, so nobody counts by hand.
Cost and margin
The cost of every portion is worked out at the average purchase price. Dishes without a tech card are listed separately.
Minimum stock
Ingredients running low are highlighted in red and show up in the Back Office bell, so the rice doesn’t suddenly run out on a Friday night.
№ 03Inventory and recipes
How it works
- 01
Switch the module on once for all your venues, and Warehouse appears in the menu.
- 02
Fill in the ingredient catalogue (kg, l, pcs) and write tech cards for your dishes.
- 03
Post the first receipt or stock count. Balances and average cost start from that document.
- 04
Sell: paid orders deduct ingredients by themselves, and stock and food cost show in the reports.
№ 04Questions
Frequently asked questions
Do I need tech cards for the whole menu right away?
No. Start with your best sellers. Dishes without a tech card are listed separately so they don’t get forgotten.
Does each venue have its own stock?
Yes. Every venue keeps its own balances, and goods move between venues with a transfer document. The module is switched on once for the whole chain.
Which reports are there?
Cost of goods sold, gross profit and ingredient consumption. All of them export to CSV.
I entered a receipt wrongly. What now?
A posted document doesn’t change: you cancel the mistake with a reversing document. The history stays clean and shows who did what.
More features
All features
- 25 ₼/moStaff and payrollShift schedule, clock-in at the till, time sheets and payroll in one placeLearn more
- 19 ₼/moFinanceExpenses, loans, accounts and real profit, with till sales coming in by themselvesLearn more
- 19 ₼/moReports and analyticsRevenue, dishes, waiters and voids for closed days, plus today’s sales liveLearn more
Dishment
Meet your next Friday rush with Dishment
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30 days free. We'll move your menu over together and train the team. No card needed.
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