Restaurant inventory and food costing without the guesswork

Most restaurants run inventory on instinct and a notebook. That hides two expensive problems: spoilage you cannot see, and a plate cost you only guess at.

Put shelf-life on every batch

Perishable stock needs an expiry, and the kitchen needs to consume the oldest first. First-expiry-first-out plus a wastage log makes spoilage visible — and what is visible gets smaller.

Cost the recipe, not the vibe

A recipe ties a dish to its ingredients. Run a production batch and the system consumes ingredients, records yield and scrap, and rolls up the real cost. Now "is this dish worth it?" has an answer.

Sell a plate, deplete the pantry

When a menu item sells, it should backflush its recipe — consuming the underlying ingredients automatically. Your raw-material on-hand stays honest without anyone counting.

Watch yield, not just purchases

Expected-versus-actual yield is where margin leaks. A yield-variance report points at the station, the supplier, or the recipe that is costing you.

Keep compliance close

Veg/non-veg and allergen flags, plus FSSAI licence details, live on the item — ready for an audit or a customer question.