Inventory Management
Know your stock. Cut your waste.
Live inventory visibility so you always know what you have, what you're burning through, and where waste is hiding. Stop over-ordering, stop writing off spoilage, and protect your margins.
Always know what's on the shelf.
Inventory counts update in real time as orders go out and purchases come in. No more end-of-shift stocktakes to find you ran dry three hours ago.
- Real-time stock deductions as orders fire to the kitchen
- Ingredient-level tracking with unit conversion support
- Multi-location stock with inter-outlet transfer tracking
- Scheduled physical count workflow with variance reporting
Costed recipes. Consistent margins.
Link every menu item to a recipe and RestroLab tracks your cost of goods automatically down to the individual ingredient.
- Build recipes with ingredients, quantities, and prep yields
- Auto-calculated cost per portion based on live supplier prices
- Profitability score per menu item updated in real time
- Recipe scaling for batch prep and catering
Order smarter. Receive faster.
Raise purchase orders directly in RestroLab, track delivery status, and reconcile received goods against what you ordered all in one place.
- Generate POs from low-stock alerts with one tap
- Supplier catalogue with negotiated prices and lead times
- Delivery confirmation with quantity and quality checks
- Invoice matching to flag over- or under-deliveries instantly
Log it. Spot it. Stop it.
Log spoilage, spillage, and prep waste at the item level. Patterns surface quickly so you can act before the P&L shows the damage.
- Waste log by category: spoilage, prep waste, spillage, theft
- Weekly waste cost totals with trend comparison
- Waste as a percentage of purchased stock by ingredient
- Alert when a single item exceeds its waste threshold
Ready to see Inventory Management in action?
Start a free trial and have RestroLab running in your venue within the hour.