How it works
Record recipe quantities, units, purchase prices and expected yields. Separate a calculated ingredient cost from the actual margin after waste, discounts, fees and tax.
Review stock movements, receiving and corrections with permissions. The planned Inventory add-on bundles recipe costing and purchasing; selecting these together must not duplicate the fee.
A practical example
A fish dish consumes a defined portion from ingredient stock. Once the tested threshold is reached, new guests see it as unavailable while existing accepted orders remain traceable.
Scope and readiness
Accurate results depend on correct units, recipes, opening stock and synchronized sales. Weighing devices, supplier ordering and external inventory systems need their own verified integration.
IQ Order is in pilot development. Test payments do not move money. Live payment, tax and POS connections, mail services and physical devices need their own provider access and acceptance. Public marketing pages do not grant access to administration.
From the first menu to a connected visit
- Select your menus, service areas, ordering channels and staff roles.
- Run a complete visit using fictional guests and clearly labeled test payments.
- Validate the selected country, providers and physical devices before production.
Questions before your pilot
What should I know about Restaurant inventory and recipe costing?
Prepare ingredient stock, recipes, purchasing and cost calculations alongside the menu. A sold-out rule can stop new ordering when the configured quantity is no longer available.
What is the scope and what still needs validation?
Accurate results depend on correct units, recipes, opening stock and synchronized sales. Weighing devices, supplier ordering and external inventory systems need their own verified integration.
Explore related workflows
Restaurant operations and multi-site controls · Restaurant promotions and newsletter marketing · Restaurant reports and tip allocation