EatsDeskSales and stock are separate
Recipes connect sold menu items to the ingredients they consume.
Food stock and recipe control
Restaurant inventory software connected to every sale
Turn menu sales into ingredient movement with recipe-linked deductions, stock alerts, purchasing records and food-cost visibility.
No credit card · No specialist hardware · Setup support
Operational problems
Stock spreadsheets cannot explain actual usage
Shortages appear during service
Current quantities and low-stock visibility help teams reorder earlier.
Food cost is estimated
Purchases, recipes and consumption provide a clearer basis for COGS analysis.
What you getRecipes Purchasing Monitoring Cost
Control ingredients from purchase to plate
Automatic ingredient deductions
Define how much stock each menu item consumes.
PO and goods receiving
Record supplier orders and received quantities consistently.
Low-stock awareness
Spot ingredients approaching operational minimums.
Recipe and COGS visibility
Connect ingredient costs to the products that generate revenue.
Business impact
Make food-cost decisions from operational data
Recipe-linked usage gives managers a theoretical stock position after sales, while physical counts and wastage records reveal variance.
Purchasing records make supplier activity and received stock easier to review across the business.
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Questions buyers ask
Restaurant inventory software FAQs
Does inventory update when an item is sold?
When recipes are configured, completed sales can deduct the ingredients associated with each menu item.
Can I manage suppliers and purchase orders?
Yes. The inventory and accounting workflow supports purchasing and goods receiving records.
Can it calculate recipe cost?
Ingredient quantities and costs provide the basis for recipe and food-cost calculations.
Is inventory available per branch?
Yes. Stock operations are managed in branch context for multi-location restaurants.