Stock depletes itself, straight from the recipe book
Most of the stock work in a restaurant disappears once sales talk directly to stock. Because every dish carries a recipe with portion weights, a burger sold automatically deducts the bun, the patty, the cheese and the sauce, and a beer sold deducts the bottle from the bar fridge. You no longer keep records on paper and no longer wait for month end to find out what you have. Book stock is current in real time, per storage area — kitchen, bar, freezer, store — so you always know what is actually to hand.
Stocktake: book stock against what you actually count
A calculated stock figure is only useful if you compare it with reality on a regular basis. At stocktake you count what is physically there, enter the quantities per area, and the platform shows the gap against book stock line by line, in quantity and in money. Big gaps are never an accident: they usually come from inconsistent portions, from recipes that were never updated, or from goods leaving without being recorded. When you see the shortfall repeat month after month on one single ingredient, you already know where to look.
Waste, internal consumption and staff meals
Not everything that leaves stock gets sold. Spoiled vegetables, a plate sent back, a broken glass, the staff meal or a dish comped after a delay — all of it consumes goods and should be recorded as such, not buried in the stocktake shortfall. 4restaurants.net gives you a waste log with a reason and a person responsible, kept separate from internal consumption and staff meals. At month end you see what share of turnover each category represents, and you have an objective basis for the conversation with the team.
Suppliers, purchase orders and goods receipt
Ordering "by eye" produces either shortages in the middle of service or goods that expire in the fridge. Starting from the reorder point set per item and the real consumption of recent weeks, the platform proposes what and how much to order, grouped by supplier. You send the order, then receive the delivery: you check the quantities, record the batch and the use-by date and raise the receiving note. Price differences against the order are flagged on the spot, so increases do not slip through unnoticed in the pile of Monday-morning invoices.
Ingredient cost and the margin that erodes
The price of butter, oil or meat moves from month to month while the menu stays the same. Because purchase prices live in stock, 4restaurants.net shows you how the cost of each ingredient evolves and automatically recalculates the cost of every dish that uses it. You immediately see which dishes have dropped below their target margin and by how much the price or the portion should be adjusted to get back into profit. Instead of discovering the erosion in the annual figures, you see it in the week it happened.
