Restaurant inventory that counts ingredients, not just dishes.
Link each dish to a recipe. Every completed order takes the right amount of chicken, rice and sauce off your stock, and the forecast tells you what to order next.
Why restaurant stock never adds up
You sell plates of nasi lemak, burgers and pasta, but you buy chicken by the kilo, rice by the sack and sauce by the bottle. A till that only counts dishes cannot tell you how much chicken should be left, so waste and over portioning stay invisible.
Ordering is done from the chef’s memory on a Sunday night. Some weeks you run out of the bestseller by Friday, other weeks fresh produce is thrown away because the order was too big.
How Timeo tracks restaurant stock
Recipe BOMs map each dish to the ingredients it uses and their cost. When an order is completed, recipe items deduct their ingredients from stock, and items without a recipe, such as canned drinks, deduct themselves.
The Recipe forecast report forecasts ingredient demand from your menu sales and prepares reorder drafts. Map ingredients to suppliers and minimum pack sizes, then press Create purchase orders.
Deliveries are booked in on Receive stock, scanning each item as it arrives, and Stocktake supports a Blind count so the person counting does not see the expected number. Set a Low-stock threshold per location to see what needs reordering.
Set up recipe based stock
- In More features (Settings > Features), turn on Inventory & supply chain.
- On Catalog > Products, open Recipe BOMs and add the ingredients for each dish, or download the Template and import your recipes in one go.
- Add your suppliers under Inventory > Suppliers and book deliveries in with Inventory > Receive stock.
- Run Reports > Recipe forecast each week and press Create purchase orders for the drafts you agree with.
- Count the kitchen and store room with Inventory > Stocktake.
What guests notice
Fewer sold out dishes on a busy night, because the reorder is based on what actually sold rather than a guess.
Behind the scenes you see food cost per dish from the recipe, so price changes are based on real numbers rather than a feeling that margins are thin.
Questions
Does stock go down per dish or per ingredient?
Per ingredient for dishes that have a recipe. Items without a recipe deduct themselves as a whole unit.
When is stock deducted?
When the order is completed. A stock problem never blocks a paid order from closing.
Can Timeo suggest what to order from suppliers?
Yes. Reports > Recipe forecast forecasts ingredient demand from menu sales and prepares reorder drafts you can turn into purchase orders.
Can I import recipes instead of typing them?
Yes. Recipe BOMs has a Template and an import preview, so a recipe sheet can be loaded at once.
Can staff count stock without seeing the expected figure?
Yes. Stocktake has a Blind count option.