Does stock go down automatically when I sell something?

Yes, as soon as the dish has a recipe. Every order — QR, online, POS — takes the recipe's ingredients out of stock, scaled by quantity, by the modifier options chosen, and by ingredient changes like "no tomato" or "extra cheese". Refunds and voids put the ingredients back. Dishes with no recipe don't move stock at all.

How is food cost calculated?

Each ingredient carries a moving weighted average cost that updates every time you record a delivery with a price. A dish's plate cost is its recipe priced at those averages, and the margin is that against your current menu price. A dish without a recipe shows no cost rather than a made-up one.

Can it stop me selling something I've run out of?

Ingredient balances never block a sale — a kitchen that can still make it should still be able to sell it. What you can turn on is auto-86: a dish whose recipe needs an ingredient that has hit zero is taken off the menu automatically and put back when the ingredient returns. It only ever restores what it hid, so anything you hid by hand stays hidden.

How do stocktakes work?

Start a count, walk the shelves typing what you find, and save progress as you go — it doesn't have to be finished in one pass. When you apply it, stock is set to what you counted and the difference is shown in money, so you can see what the variance actually cost. Applying a count can't be undone, and every line is recorded in the history.

Do I have to enter every ingredient?

No, and you shouldn't start that way. Track the expensive and fast-moving items first — the ones where a percent of waste is real money. Dishes without recipes are simply left out of depletion, so a partial inventory still works correctly.

Can I do this from my phone during service?

Yes. The inventory screens are built for a phone, and you can also just tell the AI assistant: what arrived, what was wasted, or what's really on the shelf. On Enterprise you can do it from a staff Telegram group without opening the dashboard.

Which plan includes inventory?

Ingredient-level inventory, recipes and costing are on the paid plans above Starter — see /#pricing for your market. Simple per-item out-of-stock toggles are on every plan and don't need inventory turned on.

Inventory & recipe costing

Sell a dish. The ingredients come off the shelf.

Give a dish a recipe and every sale takes its ingredients out of stock automatically — down to "no tomato" taking less. Record deliveries, log waste, count the shelves, and see what each plate actually costs you.

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14-day free trial, everything unlocked.Plan: Paid plans above Starter

Depletes as you sell

Recipes take ingredients out of stock on every order, on every channel.

Plate cost & margin

What one serving costs you, and the margin at your current price.

Deliveries update cost

Type what you paid and the running average cost updates itself.

Counts in money

A stocktake shows the difference between the books and the shelf — in currency.

Low-stock warnings

Cross an ingredient's warning level and a notification tells you.

The store cupboard

Every ingredient in the unit you actually cook in

An ingredient is measured in grams, kilos, millilitres, litres or each — whatever you'd say in the kitchen — and that's the unit recipes, deliveries and counts all use. Set what you like to keep on hand and where to warn you, and the list sorts your problems to the top.

Par level (what to top back up to) and a separate warning level, per ingredient.
Buying packs: say a sack is 25kg and you can receive "3 sacks" instead of doing the maths.
Suppliers on the ingredient, so the reorder list knows who to call.
Filters for low and out, a live stock value, and archiving for things you stopped buying.

Recipes

One recipe, and stock takes care of itself

A recipe says what one serving uses. From then on, selling that dish moves the ingredients — from the QR menu, the storefront, the POS, anywhere. Modifier options carry recipes too, so an extra shot of espresso or a side of rice takes its own stock.

Recipes live in the menu item editor, next to the price they should inform.
Modifier options get their own recipes — extras cost you what they actually cost you.
Ingredient changes scale the draw: "no tomato" takes none, "extra" takes more.
Refunds and voids hand the ingredients back rather than leaving the books short.
No recipe, no movement — an uncosted dish is left alone instead of guessed at.

Deliveries, waste and counts

Everything that moves leaves a row

Stock changes for four reasons: you sold it, you bought it, you threw it away, or you counted it. All four are recorded the same way, so the history explains the number rather than just showing it.

Record a delivery with what you paid; the running average unit cost updates from the invoice.
Log waste with a reason — spoiled, dropped, given away — so shrinkage is visible instead of assumed.
Stocktakes you can walk the shelves with: save progress, then apply, and the variance is shown in money.
A filterable history by ingredient and by reason, from today back through the year.

Cost & margin

What the plate costs, while you can still price it

Plate cost is the recipe priced at your current average ingredient cost, and the margin sits beside it in the item editor. A dish with no recipe shows no margin rather than a flattering one — "we don't know" and "100%" are different answers.

Cost and gross margin per dish, updating as your ingredient costs move.
Moving weighted average costing, so a price rise on flour shows up in every dish that uses it.
Stock value on hand at cost, at the top of the inventory screen.
Ask the assistant for your food cost over a period, or for the dishes with the thinnest margins.

Hands full

Say it instead of typing it — and let it 86 for you

The kitchen is not the place to fill in a form. Tell the assistant what arrived, what got thrown out, or what's really on the shelf, and it records it. Turn on auto-86 and a dish whose ingredient has run out comes off the menu by itself, and goes back when the ingredient does.

"20kg of flour came in from Altan Taria, 96,000₮" — recorded as a delivery, cost updated.
"We threw out 3kg of tomatoes" — logged as waste, with the reason you gave.
"How much did food cost me last month?" and "which dishes have the worst margin?"
Auto-86 only ever restores what it hid — anything you took off by hand stays off.
Works from the dashboard, your phone, or a staff Telegram group on Enterprise.

Food cost isn't something you work out at the end of the month. Your POS already knows it.

Rolling it out

How to put inventory & recipe costing into your restaurant

The order that works, and roughly what each step costs you in time. Every step links to the step-by-step guide in the Help Center.

01Start with the twenty things you actually watchNot every jar in the building. The expensive proteins, the fast movers, the things that go missing — inventory you keep up to date beats inventory that is complete.
02Enter what's on the shelf nowAdd each ingredient in its kitchen unit with the amount you have today. That opening balance is recorded as a movement, so day one has a ledger row like every other day.
03Set warning levels on the ones that hurtThe ingredient that stops you serving your best seller is the one worth being told about at 2kg rather than at zero.
04Recipe your top sellers firstTen dishes cover most of your covers. Recipe those and depletion starts being roughly right immediately; add the long tail as you go.
05Record deliveries as they arriveThis is the habit the whole thing rests on. Typing the invoice total is what keeps your costs — and therefore your margins — honest.
06Count once, at the end of a weekWalk the shelves, type what you find, apply it. The difference in money tells you what waste and portioning are really costing you.

Works with

None of this is sold separately. These are the parts of the platform this one leans on most.

Menu managementOne menu behind the QR, the POS, the website and the kitchen — with modifiers, allergens and stock.Reports & analyticsRevenue, sales, items, hours and tax — with spreadsheet exports and plain-English answers.AI assistantRun the dashboard by asking: edit the menu, answer analytics questions, take orders, restyle the site.Point of SaleTake orders and payments on the phones your staff already carry — no terminal to buy.

Frequently asked questions

Does stock go down automatically when I sell something?: Yes, as soon as the dish has a recipe. Every order — QR, online, POS — takes the recipe's ingredients out of stock, scaled by quantity, by the modifier options chosen, and by ingredient changes like "no tomato" or "extra cheese". Refunds and voids put the ingredients back. Dishes with no recipe don't move stock at all.
How is food cost calculated?: Each ingredient carries a moving weighted average cost that updates every time you record a delivery with a price. A dish's plate cost is its recipe priced at those averages, and the margin is that against your current menu price. A dish without a recipe shows no cost rather than a made-up one.
Can it stop me selling something I've run out of?: Ingredient balances never block a sale — a kitchen that can still make it should still be able to sell it. What you can turn on is auto-86: a dish whose recipe needs an ingredient that has hit zero is taken off the menu automatically and put back when the ingredient returns. It only ever restores what it hid, so anything you hid by hand stays hidden.
How do stocktakes work?: Start a count, walk the shelves typing what you find, and save progress as you go — it doesn't have to be finished in one pass. When you apply it, stock is set to what you counted and the difference is shown in money, so you can see what the variance actually cost. Applying a count can't be undone, and every line is recorded in the history.
Do I have to enter every ingredient?: No, and you shouldn't start that way. Track the expensive and fast-moving items first — the ones where a percent of waste is real money. Dishes without recipes are simply left out of depletion, so a partial inventory still works correctly.
Can I do this from my phone during service?: Yes. The inventory screens are built for a phone, and you can also just tell the AI assistant: what arrived, what was wasted, or what's really on the shelf. On Enterprise you can do it from a staff Telegram group without opening the dashboard.
Which plan includes inventory?: Ingredient-level inventory, recipes and costing are on the paid plans above Starter — see /#pricing for your market. Simple per-item out-of-stock toggles are on every plan and don't need inventory turned on.

Start using inventory & recipe costing this week

Free for 14 days with everything unlocked. Set it up alongside how you work today, and keep whichever parts earn their place.

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