Smart Control of Restaurant Inventory & Raw Material Stock: A Step-by-Step Guide

In food service management, tight inventory control is the cornerstone of profitability. Food waste, unaccounted spoilage, or out-of-stock essentials directly harm the bottom line. The SmartApp.az Inventory & Recipe Module empowers restaurant owners with real-time stock deduction and automated recipe cost management.

1. Registering Raw Ingredients in Inventory

Navigate to Settings -> Inventory to set up all kitchen consumables (kg, g, liters, units, portions):

• Ingredient Name & Category: Meats, Dairy, Produce, Bakery, Sauces, and Packaging.

• Unit Measurement & Purchase Price: Record purchase costs per unit for dynamic Food Cost calculation.

• Current On-Hand Quantity: Enter baseline counts verified during physical audits.

2. Dish Recipes & Automated Stock Depletion

Link dish items to raw ingredients with defined proportions. When an order is rung up at the POS or placed via QR menu, the system immediately deducts:

• 150g Ground Beef Patty

• 1 Brioche Bun

• 30g Cheddar Slice

• 20g Signature Sauce

This eliminates manual tallying and guarantees real-time stock visibility across all shifts.

3. Low Stock Alerts & Recipe Margin Optimization

• Threshold Alerts: Set minimum safety stock alerts (e.g., alert manager when coffee beans drop below 2 kg).

• Cost of Goods Sold (COGS): Instantly compare raw ingredient cost against retail menu price to identify high-profit stars.