How does stock/inventory, supply usage and recipe costing work? Estimated reading: 2 minutes 687 views Hestaurant combines inventory management, recipe building, and food cost analysis into a single automated system. Instead of simply tracking products, the platform monitors every supply and ingredient used in your kitchen. Ingredient / Supply Catalog Start by registering all ingredients used by your restaurant. Each ingredient includes information such as: Name Description Unit of measurement Purchase cost Keeping this catalog updated ensures accurate inventory tracking. Costs and Profits Each menu item can be linked to its recipe. For every dish, specify exactly how much of each ingredient is consumed. Example: Classic Cheeseburger 150 g Beef 1 Hamburger Bun 20 g Cheese 15 g Lettuce 10 g Tomato 15 g Sauce The system automatically calculates the production cost of the entire dish and automatically deducts the quantity of ingredients used from inventory when the customer places an order. Automatic Stock Deduction Every confirmed order automatically deducts the corresponding ingredient quantities from your inventory. If multiple menu items use the same ingredient, Hestaurant combines all deductions automatically, ensuring your stock remains accurate at all times. No manual inventory updates are required after each sale. Cost Analysis Because dishes are linked to ingredients and purchase prices, the platform automatically calculates: Production Cost Selling Price Net Profit By period: Total Revenue Production Cost Net Profit This allows restaurant owners to price menu items more strategically and identify opportunities to increase profitability. Low Stock Alerts You can define minimum stock thresholds for every supply. Whenever inventory falls below the configured level, Hestaurant automatically generates alerts and can send email notifications, helping your team replenish supplies before shortages affect daily operations.
