PURCHASE → RECEIVE → STOCK → RECIPE → COST
Avantiqo connects purchasing, receiving, supplier prices, inventory items, units of measure, recipes, stock movement, waste and finance so restaurant food cost can be traced from the supplier purchase to the dish rather than rebuilt from disconnected records.
Purchase orders and supplier records establish what was ordered, from whom, at what quantity and price. Supplier price capture can preserve the commercial input that later affects ingredient and dish economics.
Explore procurement →Receiving records what physically arrived and connects that event to the inventory item instead of leaving it as a detached supplier document.
Explore receiving →Restaurants buy, store and consume ingredients in different units. Validated conversions between purchase, stock and recipe units prevent silent costing errors.
Recipe ingredients can reference the actual inventory SKU and quantity used by the kitchen, allowing supplier-price and recipe changes to recalculate theoretical dish cost.
Explore recipe workflows →Counts, usage, transfers, waste and adjustments describe what actually happened to stock. Comparing those movements with theoretical recipe usage helps managers investigate variance without assuming one cause.
Supplier invoices and operating inventory evidence can remain connected so finance can trace vendor cost back to the purchasing and receiving activity behind it.
Explore Finance →When supplier prices change, the affected ingredient and recipe cost can be recalculated instead of leaving menu economics dependent on an old spreadsheet.
Explore supplier price capture →Inventory is one part of the restaurant day. POS, kitchen, people, purchasing and finance remain connected to the same organization and venue context.
Read the restaurant system guide →