Available
- Stock per product and location
- Minimum and ideal stock
- Recording counts and deliveries
- Order list per supplier
- Link suppliers to products
12 / Inventory & Procurement
Stock is only useful when the next order is correct.
What is on the shelf determines what the kitchen can make. ALLRECA keeps stock per location and makes the shortage visible.
Products have a minimum and ideal stock level. Counts and deliveries are recorded; the order list shows what needs to be replenished. Suppliers are linked to products; the order list groups by supplier.
- ForKitchen, bar and operations manager
- BasicStock, count, order list
- ConnectsRestaurant management, POS, orders
Stock · location DowntownToday
| Product | Now | Min | Ideal | Status |
|---|---|---|---|---|
| Sea bass | 4 | 6 | 12 | Low |
| House wine | 18 | 12 | 24 | OK |
| Butter | 2 | 4 | 8 | Low |
| Fries | 20 | 10 | 20 | OK |
Count · Sea bass4 → 3
Difference −1 · reason: break
Illustrative stock display. No current product or supplier data.
02 / The chain
From shortage to a work list.
Stock is not just a number. It determines what the kitchen can make, what needs to be purchased and which supplier is involved.
- 01
Stock per product and location
A product has a current, minimum and ideal inventory. The status shows whether something is missing.
- 02
Telling of levering vastleggen
A count sets the inventory to the counted number. A delivery adds to it. The difference and the reason remain visible.
- 03
Order list per supplier
The order list compares ideal and current. Products are grouped by supplier, so restocking does not consist of loose notes.
- 04
Inkoop voorbereiden
Leveranciers zijn aan producten gekoppeld. De bestellijst is het startpunt; de inkooporder en ontvangst zijn een volgende stap.
03 / The order list
A work list, not an automatic purchase order.
The order list shows what needs to be restocked. It is grouped by supplier and can be printed or used as a work list. That is different from a purchase order that goes automatically to a supplier.
The list calculates with the product's inventory units. There is not yet an automatic link with supplier prices, lead times or packaging sizes.
See where inventory links to the menu itemOrder list · this week2 suppliers
Fish wholesale
- Sea bass+8
- Shrimp+4
Dairy farmer
- Butter+6
- Room+3
Quantities in stock units · illustrative
04 / What is available today
First the foundation. Then the upper floor.
Stock management is usable. The purchasing flow is partially prepared but not yet available as a complete management flow. That difference is stated explicitly below.
Limited availability
- Purchase orders and receipts are prepared, but not yet a full screen flow
- The order list uses inventory units, not packaging sizes or lead times
- Supplier prices are not yet linked to the price list
Not available
- Automatic purchase orders
- Real-time synchronization with suppliers
- Predictive purchasing
- Recipes, usage and cost price per dish
05 / In operations
Stock sits alongside the menu and the service.
Restaurant management
Stock belongs to the menu item: tracking, current stock, minimum and ideal. A product without stock is not an available product.
To Restaurant ManagementPOS & checkout
Products are used during service. Inventory is visible next to the order and the register, so the kitchen does not face an empty shelf.
To POS & checkoutOrders
Availability and ordering belong together. What is not available should not continue as available.
To Orders06 / Where it fits
For businesses with daily stock.
Fresh daily kitchen
Fish, meat and vegetables have a short shelf life. Stock count and order list show what is still possible today and what must be in place tomorrow.
Drinks and bar
Bottles and barrels have their own minimum. The bar sees what is missing without recounting the entire inventory.
Multiple locations
Every location keeps its own inventory. The same products and the same minimum rules, without locations overwriting each other's counts.
07 / The inventory itself
What is actually in stock.
The order list is the purchasing side; the inventory page is the other side. Here, per product, you see what was counted, what is running low and what is going out — the state of the day.
A product ordered from the supplier but not yet arrived does not show as “in stock”. That way availability always matches what the kitchen can actually serve.
Stock · counts · availability · outbound
08 / The order list
Purchasing is prepared per supplier.
In the business environment, stock per location is tracked with products, categories and leveraging. The order list groups orders by supplier: how much needs to be reordered to reach the ideal quantity.
What is missing is visible before service begins. The list can be printed or refreshed; liaising with the delivery remains manual work of the restaurant.
Stock · order list · supplier · portions
09 / The boundary
What this is and is not.
This page describes inventory, counts, deliveries, order lists and the supplier register as they exist in the restaurant environment today.
- However: keep inventory per location, signal shortages and create a shopping list per supplier.
- Not: automatic purchase orders, real-time supplier integrations or predictive purchasing.
- Not: recipes, consumption per dish or a complete cost price administration.
Next step
See inventory next to your menu and service.
Tijdens een walkthrough kijken we welke producten nu handmatig worden bijgehouden en waar een bestellijst tijd kan besparen.