See the stock level of each ingredient in the same application as your recipe cards, table orders and sales reports.
In short: a kitchen that does not know what it has on hand finds out in the middle of service that something has run out. 4restaurants.net keeps the stock level of each ingredient in the same application as the recipe cards, so the team can see what is in stock. The recipe for each dish lists the ingredients it uses, and reports by day and by dish show what sold. Orders taken at the table reach the kitchen from the same application, so stock, recipes and sales stay together.
Much of the stock work in a kitchen happens on paper or in someone's head. In 4restaurants.net the stock level of each ingredient sits alongside the recipe cards and the digital menu, so the team checks one place instead of three. Each dish lists the ingredients it uses with their portion weights.
A stock figure is only useful if someone reads it before service. The levels sit next to the recipes that use those ingredients, so you can see at a glance what is running low and which dishes depend on it.
The same ingredient often appears in several recipes, such as olive oil in a salad and in a pasta. It is recorded once and used by every recipe that needs it, so the stock figure is the same for all of them.
Stock is one side of the business; the other is what leaves the kitchen as dishes. Reports per day, per dish and per waiter show what sold in each service. Read them beside the stock levels to see what the kitchen used and what it sold. Buying decisions stay with your team.
In the application, per ingredient, in the same place as the recipe cards and the digital menu. The team updates the levels as stock moves.
Each dish has a recipe that lists its ingredients, with the portion weight and unit of measure of each. Their stock levels are kept in the same application.
Reports per day and per dish show what sold in each service. Read them next to the stock levels of the ingredients those dishes use.
Yes. Each ingredient has its own stock level in the application.
Yes. Each ingredient has its unit of measure, and the recipes that use it show the portion weight in that same unit.
Yes. Food cost is worked out from the recipe, so when the recipe changes, the food cost of that dish is worked out again from the new recipe.
Start with the ingredients in your top dishes, so the stock levels sit next to the recipes that use them from day one.
4restaurants.net keeps ingredient stock levels in the same platform as the recipe book, table orders and sales reports, so you know what you have on hand before service.
We are transparent — here is where 4restaurants.net is not (yet) the best fit:
A fit for venues that want ingredient stock next to the recipes and the sales, rather than in a separate book. If you work with very few ingredients, a simplified stock record may be enough.
| Feature | Limit / scope | Availability |
|---|---|---|
| Table reservations & floor management | Reservations on the floor plan, with table, party size and time | available |
| Digital menu, recipes & food cost | QR menu, portion weights, food cost per dish | available |
| Table orders | Orders taken at the table and sent to the kitchen | available |
| Ingredient stock | Ingredient stock levels, in the same platform as the recipes | available |
| Goods receipt & HACCP | NIR for goods received, HACCP logs, allergens declared per dish | available |
| Table bill & sales reports | Non-fiscal table bill (the fiscal receipt stays on your own cash register), reports by day, dish and waiter | available |
4restaurants.net brings into a single platform table reservations on the floor plan, the digital menu with recipes and food cost, table orders sent to the kitchen, ingredient stock levels and sales reports.
The reservation is entered in the platform, on the table where the party sits, with the party size and time. It appears on the floor plan.
From the recipe. You enter the ingredients with portion weights, and the platform calculates the production cost (food cost) of the dish from the ingredients and quantities in the recipe.
Yes. The server enters it at the table, and the order reaches the kitchen from the platform, with its items and the table it came from.
No. The platform is used alongside the restaurant’s own cash register: it gives a non-fiscal table bill, and the fiscal receipt stays on the cash register.
Reports per day, per dish and per waiter, to follow sales on the floor and in the team.
Yes, 4restaurants.net is part of the 4b2b ecosystem but works as a standalone product; other ecosystem products, such as 4invoices or 4notify, are separate.
