Give every dish its recipe once: 0.3 kg of beans and 0.1 kg of onions for the house stew. When the dish is paid, Gastro POS Hub deducts exactly those ingredients and revalues your stock, so the shelf and the books tell the same story. Food that went to the kitchen but was never sold stays on the books until it is.
Every item carries its unit, VAT rate, threshold and supplier, and a low-stock email warns you before a dish runs out mid-service. Stock in, stock out, waste and transfers are logged with a running total. When you buy, partners, purchase orders, goods receipts and purchase invoices keep the paper trail in one place, and cost of goods, profit and loss and usage reports show what each plate really earns. Inventory comes with the Business and Enterprise plans.
Key Benefits
Recipes deduct the ingredients the moment a dish is paid
Low-stock emails before a dish runs out mid-service
Stock in, stock out, waste and transfers with a running total
Cost of goods and profit and loss reports per dish
Use Cases
The Friday stew
Forty portions sold, and the beans and onions are already off the stock. Monday's order is a glance at the low-stock list.
A supplier you also cater for
One partner record serves as supplier on purchase invoices and as buyer on sales invoices. No double entry for the firm that delivers and orders.
Where did the margin go
The profit and loss report puts the ingredient cost next to each dish's sales. The dish that sells well but earns little shows up at once.
FAQ
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Orders, kitchen and cash in one system, plus a waiter app.
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