Stop kitchen loss. Link billing sales categories directly to raw items stock counts, highlighting variances dynamically.
Associate food menu options with raw ingredient weights (e.g. 150g beef, 1 bun). Deducts items from inventory quantities when menu logs checkout.
Monitor quantities of bulk items (cooking oils, flour, proteins). Highlight shortfalls and trigger warnings before ingredients sell out.
Log raw wastage (spoiled vegetables, spillages, customer returns) with staff tags, isolating variance categories.
Compare raw purchasing costs against menu sales values, highlighting individual dish margins and chef cost-efficiencies.