Take total control of your food margins. RestoBlink automatically tracks raw material consumption against live orders, alerts you before stock runs dry, and eliminates kitchen leakage.
Every percentage point saved on food waste goes directly to your bottom-line profitability. RestoBlink provides deep operational inventory control.
Break down dishes into precise ingredient units (grams, milliliters, pieces). Calculate accurate per-plate food costs and gross profit margins instantly.
Forget manual stock ledgers at midnight. Every time a waiter punches an order on POS, RestoBlink automatically deducts the exact recipe ingredients from inventory.
Never disappoint a dining guest with an 86'd dish. Set minimum safety thresholds for essential raw materials and receive proactive notifications before items run out.
Record supplier purchase invoices, track vendor credit balances, and log batch expiry dates. Maintain complete financial transparency with food suppliers.
Log kitchen spillage, burnt food, or expired ingredients with mandatory reason codes. Identify theft patterns and train staff to minimize prep waste.
Operating multiple outlets or a central commissary? Manage inter-branch stock transfers, transit requisitions, and dispatch receipts from one central screen.
See how moving from manual paper notebooks to RestoBlink transforms restaurant profitability.
| Inventory Task | Manual Spreadsheets / Notebooks | RestoBlink Automated Inventory |
|---|---|---|
| Stock Consumption Tracking | Hours of manual counting after closing | Real-time automated deduction with every KOT |
| Recipe Cost Accuracy | Outdated estimates; hidden food inflation | Live cost per dish updating with supplier bills |
| Theft & Pilferage Discovery | Discovered weeks late or never noticed | Instant variance alerts comparing billed vs physical stock |
| Reordering Process | Emergency grocery store runs during peak rush | Proactive low-stock warnings with automated POs |
Clear answers to common questions about restaurant inventory management.
You map each menu dish to its raw material recipe (e.g. 1 Margherita Pizza consumes 150g dough, 80g mozzarella cheese, 60g pizza sauce). Every time a pizza is billed or KOT dispatched, those ingredient quantities are automatically deducted from current stock in real time.
Yes. RestoBlink compares theoretical inventory (what should have been used based on billed orders) against physical stock counts entered during shifts, pinpointing variance, leakage, and unexplained waste immediately.
Yes. The built-in Vendor Khata records all purchase orders, invoice numbers, partial payments, and outstanding balances, generating vendor payment summaries with one click.
Yes. RestoBlink supports multi-branch inventory tracking, inter-outlet stock requisitions, and central commissary dispatches with centralized consolidated cost reports.
Eliminate food waste and stop guesswork in raw material purchasing. Start your 14-day free trial now.
