INVENTORY
Restaurant inventory management that takes stock out as you sell
ToffeeOS keeps stock for each branch and each storeroom in it. Give a dish its recipe once, and every paid order takes that dish's ingredients out of stock by itself.
On the Growth and Complete plans. See pricing
How does stock go down as we sell?
Through recipes. Each dish can list the ingredients and quantities it uses; when an order is paid, those quantities come out of the branch's stock.
- Each branch chooses which storeroom sales are taken from.
- Every movement — stock in, sales, adjustments, transfers — is kept in a record that is only ever added to, never edited.
How does stock come in?
Through purchase orders to your suppliers, or a quick stock-in. A purchase order goes from draft to approved to received, each step its own permission, and what's counted in is what arrived — not what was ordered.
- The cost entered when stock arrives becomes that ingredient's current cost, which is what recipe costing uses.
- What arrives is counted into the purchases figure in the profit and loss report.
Can we move stock between storerooms or branches?
Yes. A transfer can go between storerooms or between branches, never for more than is on hand. Someone who isn't allowed to approve transfers can ask for one, and nothing moves until someone who is says yes.
What if a stock count is wrong?
Correct it with an adjustment and a reason. An adjustment made in error is undone by an equal and opposite one — nothing is deleted, and it can only be undone once.
How will we know something is running low?
Give each ingredient a low-stock level. Anything that falls below it is flagged as a low-stock alert on the dashboard.
Can it tell us what each dish costs to make?
Yes — the recipe cost report works out each dish's cost from its ingredients' latest purchase prices, and lists dishes by margin, worst first. An ingredient with no price yet is named, so a blank cost is never mistaken for a zero.
What it doesn't do
Said plainly, so nobody finds out after buying.
- Stock comes out when an order is paid, not when it is cooked.
- Dish costs use each ingredient's most recent purchase price, not an average.
- Each ingredient is counted in one unit you choose (kg, litres, pieces); there's no converting between units, and no barcode scanning.
Works with
- Recipe costing →What each dish costs to make, from its recipe and what you last paid, and the margin on every plate.
- Restaurant POS system →Orders, bills and payments for dine-in, takeaway and delivery — and it keeps taking orders and cash when the internet stops.
- Multi-branch management →Several branches in one account, each with its own tax, prices, staff, stock and day, reported together or apart.
Try it on your own menu
The free trial runs on the Starter plan, which doesn't include this. To see it on your own menu first, say so when you ask for a quote.