See the stock level of each ingredient in the same application as the recipe cards that use it, the table orders and the sales reports.
In short: a restaurant that does not know what is in the kitchen finds out mid-service that an ingredient has run out. 4restaurants.net keeps a stock level for each ingredient, in the same application as the recipe cards. Every recipe lists the ingredients it uses, so stock is counted against the dishes that draw on it. Reports by day and by dish show what sold, so you can compare what left the stock with what the menu says it should have used.
Much stock work in a restaurant still 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 cards and the digital menu, so the team checks one place instead of three. Each dish lists its ingredients and portion weights, and their stock levels are there to read when you need them.
Stock is counted against the recipes that use it. Each ingredient has one stock level, and each recipe draws on it in the unit of measure its card sets. When you compare stock with sales, you can see whether the dishes used what their cards say they should have used.
Stock is one side of the business; the other is what leaves the kitchen as dishes. Reports by day and by dish show what sold in each service, and the team can read them alongside the stock levels. Decisions about ordering stay with your team.
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 each recipe that needs it, so its stock level is the same figure for every dish. Your team can see at a glance what is running low.
In the application, per ingredient, in the same place as the recipe cards and the digital menu. Your team keeps the levels current as stock comes in and goes out.
Each dish has a recipe card 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 application.
Yes. Reports by day and by dish show what sold in each service, and you can read them next to the stock levels of the ingredients the dishes use.
Yes. Each ingredient has its own stock level in the application, shown alongside the recipes that use it.
Yes. Each ingredient has a 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 a recipe or its quantities change, the food cost of that dish is worked out again.
Start with your ingredient list and a few recipe cards, so the stock levels sit 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.
