Plan ingredient purchases, track supplier orders, and check deliveries. Count what remains before the next order so your café is ready for service.
Use mapped recipes, physical stock, and incoming orders to plan the next ingredient purchase.
Check delivered quantities against the PO. Keep shortages and the supplier’s revised plan visible to the next shift.
Review shelf counts alongside deliveries still due. Investigate unexpected usage before placing the next order.
Review ingredient stock alongside outstanding deliveries and the next service’s demand.
Explore restaurant inventory →
Review usable stock and what is arriving before service. Make the next ingredient buy from a clearer picture of the gap.
Give the next shift a current delivery record and shelf count before buying again.
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