F&B Inventory — Hospitality ERP
Control recipe costing, stock, purchasing and wastage so food cost stays where it should.
Request a Demo →Where food cost is won or lost
Food cost quietly decides a kitchen’s profit. Without recipe costing, tight stock control and wastage tracking, portions drift, stock walks, and food cost creeps up unnoticed.
This module controls F&B cost: recipe costing, stock and purchasing, and wastage tracking — so food cost is measured, purchasing is controlled, and margin is protected.
It connects directly to the rest of your Hospitality ERP, and can be extended with AI or mobile apps for field teams.
What the module handles
F&B cost control
How it works
From recipe to controlled food cost.
What it changes for your business
Other modules in the Hospitality ERP
One integrated system
Who it is for
Kitchens and F&B operations:
F&B Inventory — frequently asked questions
Does it cost recipes?
Yes. Dishes are costed from ingredient prices, so you know the true cost and margin of every item.
Can it track wastage?
It can. Wastage is recorded and analysed, exposing losses that quietly raise food cost.
Does it link to POS?
It does. Consumption links to POS sales, connecting what is sold to what is used.
Is food cost visible?
Yes. Food cost percentage against sales is tracked, so cost creep is caught early.
See F&B Inventory in your Hospitality ERP
See F&B Inventory keep food cost under control — book a demo across your kitchen.
Request a Demo →