Short answer
EvronDesk's inventory works from recipes. Each dish lists what goes into it, every sale deducts those ingredients, and you see live stock levels, food cost per dish and variance against your counts, without a separate inventory app.
Recipes and food cost
Enter what each dish is made of and what each ingredient costs. EvronDesk works out the cost of every plate and its food cost percentage at your current price. When the price of chicken goes up, you'll see which dishes just became less profitable, and you can fix the menu before the month's numbers tell you.
Stock that moves with sales
Every sale deducts its recipe, and refunds marked for restock put the ingredients back. The result is a running stock figure for every ingredient, which you can trust enough to order from.
Low-stock alerts and purchase orders
Set a par level for each ingredient. When stock falls below it, EvronDesk flags it, and you can turn the list of low items into a purchase order for your supplier. When the delivery arrives, receive it against the order and stock goes up.
Prep batches
Sauces, doughs, marinades and stocks are made in batches and used across many dishes. Record a batch and EvronDesk takes the raw ingredients out and adds the finished prep item, so your counts stay right all the way through.
Waste and variance
Record waste with a reason: dropped, expired, staff meal, comped. At stock-take, enter what you counted and EvronDesk shows the variance against what should be there. Small variances are normal. Large ones on the same items every week point to portioning, recording or security problems worth looking at.
Who it's for
Inventory is included from the Growth plan. A café with a short menu may only track milk, beans and pastries; a restaurant with a full kitchen can track every ingredient. Start with your ten most expensive items and grow from there. Even that much usually shows where the money leaks.
Frequently asked questions
How does POS inventory work in a restaurant?
You link each menu item to a recipe: the ingredients and quantities that go into one portion. When the item sells, the POS subtracts those quantities from stock. Compare that with a physical count and you can see waste, over-portioning or theft.
Can EvronDesk handle prep items like sauces and doughs?
Yes. Create a prep batch (for example 5 litres of tomato sauce from its own recipe). Making the batch takes the raw ingredients out of stock and adds the sauce, which is then used by the dishes.
Does it convert units?
Yes. Buy flour by the 25 kg sack, store it in kilograms and use it in grams. EvronDesk converts between them.
Can I move stock between locations?
Yes. Stock transfers move ingredients from one location to another and update both sides.