Track the stock level of each ingredient, counted against the recipe cards that use it, in the same application as your orders and reports.
In short: a restaurant that does not know what it has in the kitchen finds out mid-service that an ingredient has run out. 4restaurants.net keeps the stock level of each ingredient in the same application as the recipe cards. Each recipe lists the ingredients it uses and their portion weights, so a sale can be read against the stock it uses. Reports per day and per dish show what the restaurant sells, and table orders reach the kitchen from the same place. Stock, recipes and orders stay in one set of records.
Much of the stock work in a restaurant happens on paper or in someone’s head. In 4restaurants.net the stock level of each ingredient sits in the same application as the recipe book and the digital menu, so the team checks one place instead of three. Each dish lists the ingredients it uses, with their portion weights, and the stock of those ingredients is there to read whenever you need it.
A count means more when you can set it against what should have been used. The recipe cards give the expected use of each ingredient, and the reports per dish show what sold. Reading the two together tells you where stock is going, and whether a recipe needs a closer look.
The same ingredient can appear 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 level is the same figure for all of them.
Stock is one side of the restaurant; the other is what leaves the kitchen as dishes. Reports per day, per dish and per waiter show what sold in each service, and the team can read them alongside the stock levels. Decisions about what to buy, and when, stay with your team.
In the application, per ingredient, in the same place as the recipe cards and the digital menu. The team keeps the levels up to date as stock moves.
Each dish has a recipe card that lists its ingredients, with the portion weight and unit of measure of each. Those ingredients are the ones tracked in stock.
Yes. Reports per day and per dish show what sold in each service. Read them next to the stock levels of the ingredients the dishes use.
Yes. Each ingredient has its own stock level, kept in the same place as the recipes and the digital menu.
Yes. Food cost is worked out from the recipe, so when a recipe changes, the food cost of that dish is worked out again from the new version.
No. The application tracks stock levels against recipes. You decide what to order and from whom.
We can help you set up your ingredient list and recipe cards, so your team sees stock levels next to the dishes that use them.
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.
