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Stock

Know what you have, and what every dish costs.

Recipes take the ingredients off with every sale. You see low stock before something runs out, and the real cost of a dish before you change its price.

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Stock in the admin: after a doner wrap is sold, its recipe takes the ingredients off, tomatoes drop under their minimum and are flagged, and the dish’s food cost shows PLN 8.07, 30% of the price

Recipes

Every sale takes the ingredients off.

Set a recipe for a dish, a size and an option, and for prepared ingredients such as a sauce made from several others. Every paid bill takes the ingredients off in its branch, and a cancelled bill gives them back. When a dish can no longer be made, the till marks it sold out by itself.

  • Dish, size, option
  • Prepared ingredients
  • Cancelling gives back
  • Sold out by itself
Stock in the admin: after a doner wrap is sold, its recipe takes the ingredients off, tomatoes drop under their minimum and are flagged, and the dish’s food cost shows PLN 8.07, 30% of the price

Deliveries and counts

Goods in, without retyping.

Receive a whole delivery with price, batch and expiry date, also straight from a KSeF purchase invoice. A count shows differences with a reason and a value, and a barcode scanner or the phone camera speeds it up. Batches that expire first are used first.

  • From a KSeF invoice
  • Batches and expiry dates
  • Differences with a reason
  • Scanner or camera
Accounting, Purchases tab: after a tap on “Check KSeF now” two new supplier invoices arrive with their KSeF numbers, and a sales invoice is accepted in KSeF

Costs

Food cost you can trust.

The cost of a dish from the last purchase price, for every item and period. Menu engineering shows which dishes sell well and earn well, and which only take up space. Plus the stock value and the count differences.

  • Food cost per dish
  • Menu engineering
  • Stock value
  • CSV export
Sales report in the admin: the day’s figures count up, the sales-by-hour bars fill and the best sellers appear

Stock without a notebook.

  • Low stock

    A list of what is running out, with a minimum set for each ingredient.

  • Suggested orders

    An order suggested from the last 28 days of sales, for each supplier separately.

  • Transfers

    Goods between branches in one step, batches included.

  • Waste

    Corrections with a reason, such as broken or spilled, counted apart from sales.

  • Stock per branch

    Every location has its own stock, and every change stays in the history.

  • Add-on

    Stock is an add-on available in every plan. Without it, the till works as usual.

Works well with

Run your venue on Tavolify this week.

Create an account, add your menu and connect your hardware. Or we show you the system with your own menu.

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