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Inventory & Vendor Ordering
Running out of a key ingredient mid-service is a menu item you can't sell for the rest of the night. We build the inventory system that reorders before the walk-in runs dry.
What we build
- Usage-based tracking: Stock counted against actual sales, not a manual weekly count.
- Automated reorder points: Vendor orders triggered before an ingredient runs out.
- Vendor price tracking: Supplier cost changes flagged so your food cost stays accurate.
- Waste logging: Spoilage and prep waste tracked to spot recurring cost leaks.
Implementation scope
Inventory is tied directly to the kitchen display, so every fired ticket deducts from stock in real time.