Restaurant Inventory and Recipe Costing

Go to Restaurant > Inventory and add your raw ingredients. Enter the name, unit of measure (kg, litres, pieces), cost per unit, supplier, and current stock level. Set a low-stock threshold for each ingredient — when stock falls below this level, you receive an alert. Ingredients are separate from your menu items — they represent what you buy, not what you sell.

Link ingredients to menu items by creating recipes. For each menu item, list the ingredients and quantities used. AskBiz calculates the food cost per serving automatically. When ingredient prices change — update the cost per unit and all linked recipe costs recalculate. This lets you see instantly which menu items have become unprofitable after a supplier price increase.

When an order is completed, AskBiz deducts the ingredients used from your stock based on the recipe. This gives you a running estimate of stock levels without manual counting. Run periodic physical stock counts to reconcile — the system shows the variance between expected and actual stock, highlighting shrinkage or waste that was not logged.

The Reorder Report shows all ingredients below their low-stock threshold with suggested order quantities based on your average daily usage. Review the list, adjust quantities, and export as a purchase order to send to your supplier. This replaces the manual clipboard-and-walk-around method most kitchens use.