Inventory
Restaurant inventory management
Know what is in the kitchen before the lunch prep starts. W8R keeps ingredients with a unit, a minimum level, and a cost, and it flags the ones that have fallen to that minimum.
Updated 4 November 2026 · W8R
| Ingredient | On hand | Alert |
|---|---|---|
| Tomato | 4 kg | Above minimum |
| Milk | 2 litre | Low stock |
| Pista | 300 g | Above minimum |
2 ingredients tracked · 1 low-stock alert · sample
Sample stock. Names, units, and quantities on your screen are the ones you enter.
What you record
Each ingredient has a name, a unit, a category, the stock on hand, a minimum level, and a cost per unit. Units include kg, g, litre, ml, piece, dozen, packet, and box. You set the opening stock yourself.
When stock is at or below the minimum, it shows as a low-stock alert. That is the list to buy from, not a guess at the end of service.
Purchases, waste, and adjustments
Stock does not change by editing the number in place. A purchase marked received adds the quantity and saves the movement. Waste and a manual stock-out reduce it. A manual stock-in adds it. Each line keeps the balance before, the balance after, and a reason.
The balance cannot be taken below zero. If you run more than one outlet, ingredient names can be shared and stock can be transferred between them.
Selling a dish does not reduce the ingredient on its own. A Chikoo sold at the counter shows in sales reports. It does not calculate a recipe and pull pista out of stock. You still record purchases, waste, and adjustments. That limit is deliberate: the stock figure stays something you can explain.
Where it is used
Open the low-stock list and buy what is at the minimum, instead of discovering the milk is finished at 1pm.
Mark the purchase received. The kg or litres land on the ingredient, with the movement saved.
Record what was thrown out, with a reason. The on-hand number drops, and the trail shows why.
Questions
Does a sold dish reduce ingredient stock automatically?
No. Orders show in billing and sales. Ingredient stock changes when you receive a purchase, record waste, or adjust stock by hand.
How does a low-stock alert work?
You set a minimum level on the ingredient. When the quantity on hand is at or below that level, it appears in the alerts.
Can I see why the number changed?
Yes. Purchases, waste, and manual changes are saved as movements, with the balance before and after.
Book a demo of Restaurant inventory management
Tell us the restaurant name and phone number. A 14-day free trial is available, and it does not ask for a card.