Restaurant stock management

Stock management in Menuté keeps the quantity you hold of each ingredient, in your own unit of measure. You add what was delivered, subtract what was lost or corrected after a count, and every adjustment stays in the history. When an ingredient reaches the threshold you set, it is flagged and you get an alert. It is part of the Business plan, which we set up on request.

How it works

  1. 1

    Put your ingredients on the list

    Add them one by one or import them from your menu: Menuté shows the ingredients in your dishes' recipes that are not in stock yet.

  2. 2

    Set the thresholds

    For each ingredient you set a reorder point and a minimum stock. At the first, the ingredient shows as low. At the second, it shows as critical.

  3. 3

    Adjust the stock

    Add a delivery or subtract a quantity, with a reason if you like, such as waste or a correction after a count.

  4. 4

    See what needs ordering

    Ingredients that reach their threshold appear in the alerts, which you can acknowledge or mark resolved. The history shows the stock after each adjustment and who made it.

What's included

  • The stock of every ingredient, in your unit of measure
  • Manual adding and subtracting, with an optional reason
  • An adjustment history with the resulting stock and who changed it
  • A reorder point and a minimum stock for each ingredient
  • Alerts for low and critical stock
  • Import of ingredients from your menu's recipes
  • A preferred supplier for each ingredient

Frequently asked questions

Which plan includes stock management?
Business. It is not switched on from your account: you write to us, we set it up and help with the initial configuration. Starter and Pro do not include stock.
Does stock change by itself when I sell a dish?
No. Stock changes only when you add or subtract a quantity. Table orders take nothing off the stock, so you make the adjustments yourself, for example after a delivery or a count.
How do I know an ingredient is running out?
When the stock reaches the reorder point you set, the ingredient shows as low and you get an alert. When it reaches the minimum stock, it shows as critical.
Can I see who changed the stock?
Yes. For each ingredient, the adjustment history shows the resulting stock and the name of whoever made the change.
Do I have to type in every ingredient from scratch?
Not necessarily. If the dishes on your menu have their ingredients in recipes, you can import them into the stock list in one go. Anything else you add by hand.

Want stock management in your restaurant?

Business is set up on request. Write to us and we will tell you how we get it running for your restaurant.