Know what’s moving behind the counter.

Maintain inventory items and review recorded stock movements. Authorized users can make adjustments, giving stock changes an operational record instead of a separate handwritten note.

Use inventory units that make sense for your restaurant. Stock movements and balances are most useful when quantities use consistent units and staff record the reason for an adjustment.

• Inventory records and item units
• Stock movement history
• Permission-gated adjustment workflows

Configure inventory thresholds and review low-stock alerts. Use them as a prompt to investigate and replenish; automatic purchasing and supplier management are not advertised.

A threshold is an operational prompt, not a purchasing order. Review low-stock items against current service needs and physical stock, then record replenishment or correction through the supported movement workflow.

• Configured minimum thresholds
• Low-stock visibility for authorized staff
• Review exceptions before making adjustments

Configured recipe links associate menu items with inventory usage. Enable and test deduction settings for your restaurant’s menu and units rather than assuming every menu item reduces stock automatically.

Recipe links require deliberate configuration. Map the inventory item, quantity per menu unit and deduction policy, then test a sample order to confirm the expected stock change.

• Optional menu-to-inventory linking
• Configured quantity per menu unit
• Deduction policy reviewed before real service

Bring stock questions into the management review. Recorded usage and the configured mappings provide context for investigation; consistent setup is essential to interpreting the results.

• Review changes against recorded restaurant activity
• Keep inventory units and menu mappings consistent
• Use reports as evidence for follow-up, not automatic forecasts