Inventory
Live counts, pars and unit cost per item across brands, with low-stock status and stock value — search by name, SKU or barcode, or scan it in.
Reorder
A suggested reorder list grouped by supplier, quantities filled to par — turn it into a draft purchase order in one click.
Ordering
Purchase orders from draft to received — line items, totals and expected dates, emailed to the supplier and reconciled on arrival.
Menu Engineering
Every item plotted by how often it sells and how much of its price you keep — stars, plowhorses, puzzles and dogs — with costs pulled from your recipe cards.
Waste Log
What got dropped, expired or comped, costed against inventory — so the quiet leak in the walk-in stops hiding in the totals.
Prep Lists
Tomorrow's prep, sized from your own history by weekday — how much to make, what it draws from the shelf, and whether you have enough.
Recipes
Costed recipe cards with ingredients, allergens, margin and step-by-step directions — linked to POS items so menu costs stay honest.
Drink & Food Planning
Plan seasonal and LTO menus start to finish — build each item, mark it testing or ready, and link it to a recipe so the cost is known before it launches.
