Inventory

Stock you can trust

Know what's on hand, what to order, and what each dish actually costs — tied directly to what you sell.

Stop running out mid-service

Cut food cost with accurate recipes

AI reorder suggestions

Multi-branch inventory view

Inventory

Everything you need, in one place

Built for Indian restaurants — fast billing, GST-ready, and AI-powered from day one.

01
Step 01

Real-time stock

Stock levels move the moment you sell a dish, record wastage or receive a delivery, so counts stay accurate without manual updates. Low-stock alerts and branch-level visibility mean you reorder before a station runs dry mid-service.

  • Raw materials & batches
  • Low-stock alerts
  • Branch-level stock
  • Stock take & variance
02
Step 02

Purchases & vendors

Raise purchase orders, receive against them and track how each vendor's pricing changes over time in one place. GRN approvals and a running vendor ledger keep procurement clean and audit-ready.

  • Purchase orders
  • GRN & approvals
  • Vendor ledger
  • Price comparison
03
Step 03

Recipes & BOM

Link every menu item to its ingredients so each sale deducts stock automatically and reveals true food cost. See yield, wastage and margin per dish to price with confidence and protect your bottom line.

  • Recipe costing
  • Yield & wastage
  • Margin per dish
  • Sub-recipes & prep items
FAQ

Frequently asked questions

Everything restaurant owners ask before switching to Inventory Management. Still not sure? We're happy to walk you through it.

Yes, when recipes are linked, selling a menu item automatically deducts ingredients from stock.

Yes. Set minimum levels and get notified before you run out during service.

Yes. Each branch keeps its own stock, purchases and wastage, while you view and compare inventory across every outlet from one account.

Yes. Create purchase orders, receive goods against them with a GRN, and keep a running vendor ledger so procurement and payables stay in one place.

Link each dish to its recipe ingredients and the system uses live purchase prices to show per-dish cost, margin and wastage, so you can price with real numbers.

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