The platform keeps the stock level of each ingredient in the same place as the recipe book and the digital menu, so the team can see what the kitchen has to hand.
In short: a restaurant that does not know what it has in the kitchen finds out during service that an ingredient has run out. 4restaurants.net keeps the stock level of each ingredient in the same platform as the recipes, so the team can see what is in stock. The recipe of every dish lists the ingredients it uses, and the food cost of each dish is shown next to them. Reports per day and per dish show what the restaurant sells.
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 platform 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 it is needed.
A stock figure is only useful if the team reads it. The platform shows the level of each ingredient, so the team can see at a glance what is running low. The levels sit next to the recipes that use those ingredients, so the link between a dish and its stock is easy to follow.
A recipe lists each ingredient of a dish with its portion weight and unit of measure, so the team knows what the dish takes from the kitchen. The food cost of the dish is worked out from that recipe and shown next to it, so you can see which dishes cost the most to make. The recipe is the same written reference in the kitchen and in the platform.
The same ingredient can appear in the recipes of several dishes, such as the olive oil in a salad and in a pasta. It is recorded once in the platform and used by each recipe that needs it, so the stock level of that ingredient 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 and per dish show what sold in each service, and the team can read them alongside the stock levels. The decisions about the stock stay with the restaurant’s team.
In the platform, per ingredient, in the same place as the recipe book and the digital menu. The team keeps the levels up to date as the stock changes.
Each dish has a recipe that lists its ingredients, with the portion weight and unit of measure of each. The stock level of those ingredients is kept in the same platform.
Reports per day and per dish show what sold in each service. You can read them next to the stock levels of the ingredients the dishes use.
Yes. Each ingredient has its stock level in the platform, kept in the same place as the recipes and the digital menu.
Yes. Each ingredient has its unit of measure, and the recipes that use it show the portion weight in that same unit.
Yes. The 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.
We set up your ingredient list and recipe book, so your team sees the stock levels next to the dishes they use.
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.
