INVENTORY MANAGEMENT
Do you manage your wastage, track your raw material cost, negotiate for competitive purchase price with suppliers and control your menu costing?
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Analyze stock fluctuations and systematically track material movement to avoid wastage and theft.
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Get timely alerts when a certain ingredient is nearing expiry, reached the maximum or minimum stock limit.
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The menu costing feature allows you to purchase the right amount of raw material and utilize ingredients mindfully for each menu item.
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Track receivable of all raw material to the deliverable of semi-finished and finished goods from central kitchen to outlets.
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Keep track of stock consumption and manage variance both at franchise and central kitchen module.