Restaurant Inventory Management — From Purchase to Plate
Restaurant inventory goes wrong in the gap between how you buy and how you cook: you purchase paneer by the kilo and use it 80 grams at a time. RestroHeart closes that gap — purchases go in by the box, recipes consume by the gram, and the system converts between them so the stock figure on screen is the stock in your kitchen.
The loop that keeps stock true
- Purchase entry updates stock, the vendor's khata and GST input in one step
- Every bill deducts its recipe automatically — no evening stock-writing session
- Manual adjustments carry a reason; wastage is its own category with its own report
- Counts stay honest because every movement is in the ledger
Answers, not just quantities
Days-to-runout per item from your real 7-day usage. Reorder quantities computed from lead time and the days of cover you want. Dead stock named with its value. A consumption report that says what the kitchen used per ₹1,000 of sales.
Cost per dish, not per invoice
Because recipes link items to dishes, RestroHeart prices each dish at your actual weighted purchase cost — so the margin report and the P&L's food cost are real numbers, not estimates.
Frequently asked questions
See it live on your own menu.
Book a free 20-minute demo — we plug your menu in and run a full day in front of you. Live in one day, everything included.