Most restaurants know their sales but not their food cost. Ingredients get over-ordered, over-portioned and wasted, quietly eating the profit. Restaurant inventory management software fixes this by tying every dish to its recipe, so stock moves exactly as it should.
Why recipe-based inventory matters
When each menu item has a recipe, selling it automatically deducts the exact ingredients. That means you can see theoretical vs actual stock, spot pilferage and over-portioning, and know your real food-cost percentage per dish.
What the software tracks
- Raw-material stock with units and reorder levels
- Recipe-wise consumption per dish
- Wastage and variance (theoretical vs actual)
- Supplier purchases and outstanding
- Item-wise food-cost and margin reports
- Low-stock alerts before you run out mid-service
The payoff
Controlling food cost by even a few percentage points goes straight to your bottom line — often more than any menu price hike. Tight inventory also means fewer 'sold out' moments during a rush.
Do I have to enter a recipe for every item?
For best food-cost accuracy, yes — but you can start with your top-selling dishes and expand over time.
Can it handle multi-outlet purchasing?
Yes, purchases and stock can be managed per outlet with consolidated reporting for the group.
See recipe-based food-cost control on your own menu — book a free Wizix Restaurant ERP demo.
Explore Wizix Restaurant ERP