Restaurant inventory driven by your recipes
Food cost is only real when consumption is measured. In ScanServe a menu item can carry a recipe, so selling it reduces ingredient stock in the store that serves that kitchen — no separate spreadsheet, no end-of-week guessing.
Recipes and automatic consumption
Define ingredients and quantities per dish in recipe units; consumption converts to stock units automatically.
- Ingredients and quantities per menu item
- Unit conversion between recipe and stock
- Consumption posted as stock transactions
Kitchen and bar as separate stores
Each outlet holds its own balances and requests replenishment from the central store when it runs low.
- Per-store balances and thresholds
- Requisition and issue workflow
- Transfers between outlets
Cost visibility
Moving average cost and consumption reports let owners compare theoretical usage against actual counts.
- Moving average item cost
- Consumption vs sales reporting
- Stock count variance
Step-by-step guides
Frequently asked questions
- Do we have to use recipes?
- No, but without them consumption must be recorded manually through issues and counts.
- Does inventory affect the accounts?
- Yes — purchases and payables sync into Accounts & Finance.
Related pages
See it running in your own venue
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