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ari adisyon

Inventory

Sell a latte and its coffee, milk and cup come off the stock exactly as the recipe says. Count differences, waste and losses show up separately; you know each item's real cost and margin.

Start freeCalculate the price
  • Recipe-based deduction
  • Counts, waste and loss tracking
  • Transfers between branches and a central warehouse
Latte sold → deducted by recipe
  • CoffeeIn stock
  • MilkLow
  • SugarIn stock

How it works

From sale to stock, from stock to cost

Give each item a recipe — which ingredients and how much. The moment the till records a sale, the ingredients come off the stock; no counting by hand, no spreadsheets.

Deliveries, counts, waste and transfers between branches all post to the same stock, so the real cost of what you sold sits next to the takings in the same system.

  • Alerts when an ingredient runs low
  • Count differences and waste in their own report
  • Production recipes for prepared items (sauces, dough)
  • Requests and dispatches from a central warehouse
Day close · accounts
  • Cash4.820 ₺
  • Credit card11.340 ₺
  • Purchases−3.150 ₺
  • Staff−2.400 ₺
Till10.610 ₺

What you get

Inventory that finds leaks and shows cost

Inventory is not a separate program: it lives with sales, orders and bookkeeping.

Recipe deduction

Every item sold deducts its recipe's ingredients; portion differences show in the report.

Real item cost

As ingredient prices change, item cost and margin update.

Stock counts

Periodic counts reveal the gap between system and shelf; differences, waste and losses are tracked separately.

Branches and central warehouse

Transfers between branches, plus requests and dispatches from a central warehouse, in one place.

Loss prevention

Voids, comps and waste are logged with who did them and when; unusual losses stand out.

Purchasing

Supplier orders and goods received post straight to stock.

Setup

Recipe-based inventory in four steps

Start with your best sellers; the stock gets more accurate as you go.

  1. Enter ingredients

    20 minutes

    Add ingredients such as coffee, milk or meat with their unit (kg, litre, piece) and price.

  2. Link recipes

    For each item, enter which ingredients it uses and how much.

  3. Opening count

    Count what you have and enter it; deduction starts from there.

  4. Watch the reports

    Use weekly count differences, waste and cost reports to find leaks.

4 steps

Stock in a notebook, or recipe-based stock?

Notebook and spreadsheetari adisyon inventory
  • Stock is deducted by hand, late
  • Item cost is a guess
  • Leaks noticed at month end
  • Transfers arranged by phone
  • Deducted from the recipe on every sale
  • Real cost at current ingredient prices
  • Count differences and waste in their own report
  • Requests, dispatch and receipt in the system

Drag it — or focus the slider and use the arrow keys.

Inventory — frequently asked questions

Do I have to enter recipes?

No. Single-unit items such as bottled drinks can be linked straight to one stock item. Recipes are for items made from several ingredients.

Is stock deducted on sale or when the order is taken?

When the item is sold, its recipe amounts come off the stock; a voided item returns to stock, one marked as waste stays deducted.

Can I work in kilos and litres?

Yes. Ingredients are kept in units such as kg, grams, litres or pieces, and recipes use the same units.

I have several branches — is stock separate?

Each branch has its own stock; transfers between branches and requests from a central warehouse happen in the system.

Which plan includes inventory?

The comparison on the Pricing page shows which plans include inventory and advanced loss prevention.

See the leak today, not at month end

Start with the recipes of your five best sellers; you will see the difference in the first week.

Start freeContact us

Inventory shares one system with the till, orders and bookkeeping

Related pages

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