Restaurant Inventory Management Software With Recipe Costing
Know what’s in your store, what each dish really costs and what to reorder, with stock deducted automatically from every sale, even offline.
[PLACEHOLDER: screenshot – stock tab with low-stock badges]
Start simple: raw materials in kilos, litres and pieces
Add what your kitchen buys, such as paneer, milk, flour, oil, chicken or cups, with a unit (kg, litre or pc), a cost per unit, a reorder level and an optional purchase pack. Buy in crates of 12 litres or bags of 25 kg, and count in litres and kilos. Quantities are exact to 3 decimals, so 1.250 kg means 1,250 g.
Most restaurants can set up 20 materials and their top 30 recipes in an afternoon. It’s not an ERP.
Recipes that deduct stock from every sale
- Set what one sale uses, for example Paneer Tikka = 0.150 kg paneer + 0.020 l oil + 0.030 kg curd
- Use one recipe for all sizes, or a separate recipe per size
- See the recipe cost per sale live, such as “Full: ₹68.40 per sale”
- When a bill is paid on the POS, recipe quantities leave stock automatically, even offline. A void puts them back.
- Weighed items use a per-kg recipe, deducted by the weight sold
Stock on hand, value and low-stock alerts
The Stock tab lists every material with quantity on hand, stock value and current cost, such as “12.500 kg · worth ₹4,000 · ₹320 per kg”. Items under their reorder level get a Low badge, and the dashboard home shows alerts like “Paneer is low: 1.2 kg left, reorder at 5 kg.”
Every stock movement, recorded
| Action | What it does |
|---|---|
| Receive purchase | Quantity in units or whole packs, total cost, supplier bill number and optional best-before date. Stock goes up and the weighted-average cost updates. |
| Record waste | Material, quantity and a reason such as spoiled, spilled or expired |
| Waste a dish | A dish and portions, such as 2 portions dropped. Its recipe quantities are written off. |
| Stock-take | Enter what you counted. Differences are booked as stock-take variance. |
| Return to supplier | Material, quantity and the supplier’s credit. A debit note is booked. |
Every movement goes into a stock ledger that can only be added to, never edited.
Expiry tracking that cuts waste
Purchases can carry a best-before date. The Expiring soon list shows each lot with its date, stock left and the dishes that use it, such as “18 Nov · in stock 3 kg · used in Paneer Tikka, Paneer Butter Masala”. Expired lots are flagged, so you can plan specials before they go to waste.
Suppliers and purchase orders
Suppliers
Keep each supplier’s name, phone, GSTIN and a note.
Purchase orders
Draft a PO, mark it sent, then receive what actually came at the price on the supplier’s bill. Stock and costs update on receipt. Draft and sent POs can be cancelled.
Supplier bill scanning, which reads a photo or PDF of a bill into a draft purchase, is coming soon.
Central kitchen and transfers between outlets
For chains with a central kitchen or commissary:
- Indents: an outlet asks its central kitchen for materials
- Send as asked or send directly: stock leaves the kitchen at its current cost
- On the way: transfers show in transit until the outlet receives them
- Receive: the outlet books the stock at the sent cost
- Automatic matching: materials are matched by name and unit, and created for the receiving outlet if needed
Food cost and menu engineering reports
Stock and consumption
Stock value, low stock, cost of sales, waste and purchases by material.
Food cost
Sales against recipe cost, food cost % per dish and overall, and theoretical against stock-based cost of sales.
Menu engineering
Each dish rated a Star, Workhorse, Puzzle or Dog from its profit and popularity.
See reports and the owner dashboard
Inventory questions
Does Dineligent deduct stock automatically?
Yes. Each dish’s recipe deducts its raw materials when the bill is paid on the POS, even offline. A void puts the stock back.
Can I buy in crates or bags but track in litres or kilos?
Yes. Set purchase packs such as a 12-litre crate or a 25 kg bag, receive in packs, and stock is tracked in your base unit.
Can I see the food cost of each dish?
Yes. Recipes show the cost per sale live, and the Food cost report shows food cost % per dish and overall.
Does it track expiry dates?
Yes. Purchases can carry a best-before date, and the Expiring soon list shows what’s left and which dishes use it.
Can a central kitchen send stock to outlets?
Yes. Outlets raise indents, the central kitchen sends stock, and outlets receive it at the sent cost, with stock on the way shown in between.
Can I scan supplier bills?
Supplier bill scanning is coming soon. Until then, purchases are entered by hand or received against a purchase order.