PLATFORM / INVENTORY
Know your inventory. Control your costs.
Track stock, understand usage and make better decisions with inventory that is connected to the orders actually taking product out of the building.
Stock counts tell you where you ended up, not what happened
A count at the end of the month tells you the gap. It does not tell you whether it went out as sales, as waste, as over-portioning, or out of the back door.
Food cost is the second largest line in most restaurants and the one most often managed by instinct.
THE GADER APPROACH
Stock that moves when the business moves
Gader tracks stock against movements, purchasing and recipes, so usage is something you can see rather than something you infer once a month.
- Inventory
- Recipe Costing
- Purchase Orders
- Suppliers
- Reports
- Finance
What Gader Inventory does
Stock tracking
Item-level stock with a full movement history, so every increase and decrease has a reason attached to it.
Purchasing
Raise purchase orders against your suppliers and receive them into stock, so what arrived and what was ordered are reconciled.
Wastage control
Record waste as its own movement type rather than letting it disappear into a variance at month end.
Cost visibility
Recipe costing connects ingredient prices to menu margins, and low-stock visibility flags the gap before service finds it.
What changes when everything is connected
Better operations
Purchasing, receiving and usage in one trail.
Faster decisions
Supplier price changes show up in menu margins straight away.
Improved customer experience
Fewer items unavailable because nobody saw the stock running down.
Reduced complexity
One inventory, connected to the menu that consumes it.
THE RESTAURANTS WE WORK WITH
Ready to transform your restaurant operations?
See Gader running against your own menu, your own floor plan and your own numbers.
Book a Demo