Purchasing
Suppliers, orders, receiving and invoice-linked cost updates.
AVANTIQO INVENTORY
Manage purchasing, inventory, supplier invoices, recipes, yield, unit conversion and food cost in one workspace designed for restaurants, hotels and food operations.
Restaurants · hotels · bars · kitchens · multi-site food operations
THE PRODUCT
Connect purchasing, stock movement, recipes and selling margin so cost changes flow through to dish profitability.
Suppliers, orders, receiving and invoice-linked cost updates.
Items, locations, movements, counts and stock visibility.
Build recipes with the exact ingredient item, quantity, unit of measure and yield.
Automatically recalculate dish cost and margin when ingredient costs change.
Count differences, usage anomalies and operating exceptions.
Compare contribution and margin to support menu decisions.
HOW INVENTORY & FOOD COST WORKS IN AVANTIQO
This is the operating chain behind the product—not a disconnected utility. Each step stays attached to the same organization, permissions and supporting records.
Connect supplier ordering and receiving to the exact inventory item and location.
Track ingredients, recipes, yield, prepared items and operating consumption.
Recalculate cost from the underlying item, quantity, unit and purchasing evidence instead of a disconnected spreadsheet.
CHOOSE THE FIT
GROW WITHOUT STARTING OVER
Your people, customers and business records stay connected as you add Finance, Inventory, Customer Operations, Creative, Intelligence or other Avantiqo products.