Stock & recipes Available now
Know where your stock actually went.
Give each dish (and each size) a recipe. When the kitchen accepts an order, the ingredients come off stock automatically. Deliveries, waste and counts go on the same ledger, so the difference between what you bought and what you sold is finally visible.
The problem
You know what you bought and what you sold, but not the gap between them.
Without recipes, stock is a guess until the monthly count, and by then the loss has happened.
What you get
How SYQAVO handles it
- Recipes per dish and size. A full portion uses more than a half: set each.
- Automatic deduction. Stock goes down when the kitchen accepts an order, never twice for the same order.
- Deliveries, waste, counts. Record what came in, what was thrown away, and what you actually counted.
- One ledger per branch. Nothing is edited or deleted: a correction is a new entry, so the history is always true.
- Low-stock view. See what is running out before service, not during it.
See it running in your own restaurant.
A 30-minute walkthrough on your menu and your floor plan. No commitment.