What should we prove before connecting the whole menu?

Start with one menu item at one kitchen. Check the recipe quantities, selling sizes, modifiers, ingredient units, and supplier pack. Compare recorded sales with expected ingredient usage, then reconcile a physical count and one supplier receipt. Name the person responsible for recipe changes and investigate a mismatch before copying the mapping to other kitchens.

How do Square sales become ingredient usage?

Map the Square menu item to a LineNow recipe, its ingredients, and the kitchen location. LineNow processes connected sales against those quantities. Sizes and modifiers need appropriate mappings; a sale alone does not define a recipe.

Does expected usage replace physical stock counts?

No. Recipe-based usage is an estimate from recorded sales and configured quantities. Physical counts help the team check what remains after preparation, portioning, waste, and other differences.

Will receiving chicken change the Square count for a bowl?

No. This workflow tracks ingredients and receipts in LineNow, not finished menu items in Square. Packaged retail products need separate item mappings and stock-update settings.

Is this Square Restaurant Inventory by MarketMan?

No. LineNow is a separate purchasing and inventory product with its own Square connection. The workflow shown here covers recipe-based demand, supplier purchasing, communication, and receiving. Review your recipes and locations with our team to confirm fit.

Can several kitchens use the same buying process?

Yes. Configure each kitchen and its recipe-location relationships, then give the buying and receiving teams access to the relevant purchasing records. Walk through one complete order at each location during setup.

LineNow

Square

Turn Square sales into ingredient purchase orders.

Use mapped Square menu sales to review ingredient demand. Plan supplier orders, check deliveries, and give the next shift a shared receiving record.

Book a restaurant demo Follow the workflow ↓

Restaurant operations manager reviewing lunch demand beside a chicken bowl

See the ingredients behind the menu sales.

Turn mapped Square sales into recipe-based ingredient needs. Check usable yield, physical counts, and incoming orders before buying.

Full LineNow restaurant inventory dashboard with ingredient stock and replenishment needs

Confirm what will arrive before service.

Review the kitchen’s needs and supplier prices. Keep confirmed delivery dates with the PO for the opening team.

Full LineNow restaurant purchase order dashboard with ingredients, quantities and supplier packs

Receive the delivery the next shift can trust.

Record what arrived and leave shortages open on the order. Keep delivery evidence ready for the next buyer and bookkeeper.

Café staff checking cartons in a supplier delivery

LineNow receiving survey with choices for a full delivery, partial delivery, missing item, or damaged and incorrect goods

Review delivery differences before updating stock.

Compare the kitchen’s receiving reports with the order, including missing or damaged ingredients.

Try the receiving demo →

LineNow restaurant Incoming Inventory with staff receiving reports for complete, partial, damaged, and missing ingredient deliveries

Set up the kitchen’s buying routine.

Menu sales and recipe quantities: Map Square menu items, sizes, and modifiers to the ingredient quantities your kitchen uses.
Each kitchen has its own stock: Map each Square location to its kitchen’s counts, ingredient usage, and incoming orders.
Supplier prices and delivery dates: Keep each ingredient’s supplier item, price, confirmations, and changed delivery dates with the PO.
A count to check the assumptions: Sales give recipe-based expected usage. Physical counts capture the shelf reality, including differences from preparation, portioning, and waste.

Frequently asked questions.

Build the routine around your kitchen.

Order, receive & count

Follow a café’s purchase through the delivery and the next shelf count.

Square for retail

Buying finished goods for a shop? Follow bottles from stock signal to supplier case.

QuickBooks handoff

Give the bookkeeper the order and delivery context before the bill review.

Less second-guessing. A calmer service.

Review usable stock and what is arriving before service. Make the next ingredient buy from a clearer picture of the gap.

See what’s inside

Bring one menu item and its next supplier order.

Connect menu demand, supplier confirmations, and delivery checks for the people running your kitchens.

Book a restaurant demo