Track Stock Stock that knows what the menu is selling.
Photograph an invoice and the lines come back matched to your items. When something runs out, the menu takes it down before a guest orders it.
Invoice · review
Basmati rice 20kg$38.40
Paneer 5kg$52.00
Ghee — unmatched$21.90
Below par86 · Paneer Tikka
Accept 11Fix 1
What’s included
See what needs attention before planning your next purchase.
Getting stock in
- Upload an invoice and read the lines automatically
- A review queue — nothing posts unchecked
- Duplicate invoice detection
- Suppliers and categories
What it costs you
- Recipes tied to menu items
- Usage depletes stock as orders are sold
- Waste events recorded against a reason
- Quick stock adjustment on the floor
Acting on it
- Automatic 86 when an ingredient runs out
- Low-stock alerts before service, not during
- Suggested menu changes from what is actually on hand
- Inventory reports and export
Step 3 of 6in one order’s life
The kitchen gets the details.
Tickets print for the right station and show on the kitchen board with spice levels and changes. The menu and stock stay in step with what you can actually serve.
Follow the whole orderSee it on your menu
See RestCall on your menu.
Book a demo and we’ll walk you through how RestCall would take phone orders for your restaurant.