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Features: Kitchen

All Scheduler Tasks Brewery Inventory Customers Kitchen Accounting

Showing 23 features

Reserved vs Consumed: Understanding Your Pending Stock

Reopen a Closed Order: Fix Mistakes After the Fact

Close Orders: When Inventory Actually Gets Deducted

Morning/Afternoon Split: Organize Production into Two Windows

Create a Commissary: Turn Your Location into a Central Kitchen

Recipe Availability: Hide Seasonal Items Without Deleting Them

Global Recipes: Share Menu Items Across All Locations

Estimated vs Target Cost: Track Your Recipe Margins

Convert Standard to Resale: When Your Recipe is Really Just One Item

Quick Create Recipe: Start from an Inventory Item

Prep Recipes: Build Reusable Components Like Sauces and Doughs

Vendor SKUs: Keep Track of Every Suppliers Product Codes

Fix Invalid Vendor Definitions: What the Red Warning Means

Case Pricing: Track Bulk Discounts from Vendors

Multiple Vendors, One Item: Compare Pricing at a Glance

Inventory Item Types: When to Use Ingredient vs Consumable

Quick Item Duplication: Clone Similar Inventory Items

Storage Locations: Track Where Every Item Lives

Stock Alerts: Get Warned Before You Run Out

Custom UOMs: Create Your Own Units Like 6-Pack or 5kg Bag

Display UOM: Show Stock in the Units Your Team Prefers

Deleting Kitchen Recipes

Copy Recipes Instead of Starting from Scratch