What you have, in days, not in a guess.
On-hand quantities, pars, days of cover and a value that moves when you buy, cook, waste or count. The store is a screen, not a walk-in you are afraid to open.
Included in · Main & Chef’s Table
Simulate a sale: rice decreases by the amount defined in the recipe.
The recipe is the till of the store
A paid Wagyu subtracts grams. A received PO adds kilos. Waste removes what the bin took. Theoretical stock is a living number.
Explore the connection: Recipe cardsRisotto
Per portion · €1.50Illustrative amounts in EUR
Change portions to see ingredient quantities and costs.
How it works during service
- 01
Service spends the store
Every closed ticket is a withdrawal. The theoretical is not a monthly invention.
- 02
The par tells you the week
Below par is a colour, not a surprise. Purchasing can draft from it.
- 03
You count when it matters
A stocktake resets the theoretical. The gap is a story with a value, not a feeling.
Pars you can defend
Minimums and days of cover. Friday’s tenderloin par is not Monday’s. You see what will break before prep starts shouting.
Explore the connection: PurchasingStock changes only on receipt.
Confirm receipt: three 6 kg packs add 18 kg to stock.
Value, not just units
The store has a number the owner understands. A raise from a supplier moves it. A count locks a new truth.
Explore the connection: StocktakeExpected · Tomato
Enter your count and confirm to reveal expected stock and the difference.
What you can manage
- On-hand, par and days of cover
- Value at last cost
- Depletion from every paid recipe
- Receiving from purchasing
- Waste and count adjustments
- Low-stock before the pass feels it