Stock & suppliers
Live stock that decrements as orders go out. Recipes that price themselves. Suppliers, purchase orders, wastage logs. The numbers your accountant has been asking for.
Every menu item is mapped to recipe ingredients. When the order goes through, ingredient stock decrements automatically. Low-stock thresholds flag the next order before the shelf is empty. The Sunday stocktake becomes a reconciliation, not an excavation.
Build a recipe once, attach ingredients with quantities, and the platform calculates food cost per portion. When supplier prices move, the recipe cost moves with them. Gross margin per dish stops being an estimate.
Maintain a supplier list with contact, lead times, and standard items. Generate a purchase order from low-stock suggestions or build one by hand. Send it as a PDF email. Receive against it when it arrives, with variance recorded.
One-tap wastage logging from the kitchen screen: item, quantity, reason. Daily and weekly wastage reports show where the money is going. Kitchen managers can see their own numbers without an accounts request.
Theoretical food cost (from recipes and sales) versus actual food cost (from purchases and stock movement). The gap is the conversation worth having with the head chef. Numbers on the dashboard, not in a spreadsheet someone forgot to update.