Restaurant purchase management that keeps stock and cost current
Restaurant purchase management is recording what you buy from suppliers so it flows into the rest of the system. In Restovax you enter a supplier delivery against your inventory items; stock goes up by what arrived, and each ingredient’s cost updates to what you paid. From there, recipe costs and food-cost percentages move on their own, and the spend shows up against sales in reporting.
The problem this solves
When purchases live on paper invoices in a drawer, stock on the system is always wrong, ingredient costs are last year’s, and nobody can say what the kitchen actually spent this week until the accountant catches up.
What Restovax does here
- Enter supplier deliveries against inventory items, with quantities and prices
- Stock levels rise by what was received
- Ingredient costs update to the latest purchase price
- Recipe costs and food-cost percentages follow automatically
- Purchase spend sits alongside sales and expenses in reporting
Related modules: Purchasing, Inventory management, Recipe costing & food cost, Expense management.
How it works
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1
A delivery arrives
Check it against the order.
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2
Record the purchase
Enter the items, quantities and prices from the supplier invoice.
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3
Stock and cost update
On-hand quantities rise; ingredient costs move to what you just paid.
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4
The numbers follow
Recipe costs, food-cost percentages and this period’s purchase spend all reflect the new purchase.
What changes for the business
Stock on the system matches what is on the shelf
Ingredient costs are current, not historical
Kitchen spend is visible during the period, not after it
Frequently asked questions
See purchasing flow into stock and cost
Book a demo and we will record a delivery and show the recipe cost move.
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