Restaurant inventory management, purchasing and stocktakes

Stock per branch that moves on its own: purchase orders and goods-received notes, batches and expiry dates, low-stock alerts, transfers, waste and surplus with their own reasons — and a stocktake that shows you the gap between what the recipes predicted and what is actually on the shelf.

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What is included

Why it works this way

Real time, genuinely

Order to kitchen to waiter to driver to your dashboard — pushed live over websockets. Nobody refreshes anything, nobody shouts across the pass.

Your books post themselves

Every sale, refund, purchase, payslip and expense writes its own balanced double-entry journal. Your trial balance is correct at 2 a.m. on a Friday.

Keeps working when the internet stops

The POS, kitchen and waiter apps keep taking orders offline and sync everything automatically the moment the line is back. A dead router never closes your restaurant.

Questions people ask about this

Does it really do full accounting, or just sales reports?
Full double-entry accounting: chart of accounts, journals posted automatically from sales, refunds, purchases, payroll and expenses, plus trial balance, balance sheet, P&L, payables, receivables, cost centers, fiscal-period closing, fixed assets and depreciation.
How long does setup take?
Most restaurants are taking real orders the same day. The onboarding wizard walks you through menu, modifiers, recipes, tax rules, branches and user invites step by step.
Who owns my data, and can I export it?
Your data is yours. Every report exports to PDF and Excel, and you can request full data deletion at any time. Each restaurant is fully isolated from every other one on the platform.

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Restaurant inventory management software: 9 things it must do before you pay for it

Proper restaurant inventory software is not a spreadsheet of quantities: it deducts ingredients from recipes with every sale, runs approved purchase orders, receives goods as accepted and rejected, tracks expiry, and exposes the gap between theoretical and actual usage. Nine features to check.

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Recipes and automatic stock deduction: how selling a dish moves your inventory

How a recipe links a menu item to raw materials, what yield and waste percentages do to the cost, and why automatic deduction only tells the truth if the recipe does.

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Inventory control: stopping leakage before it reaches the P&L

A practical stock system for restaurants: purchasing and receiving, count cadence, batch and expiry tracking, and reorder points that prevent running out mid-service.

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Illustration of a purchase order meeting a delivery crate

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Purchase orders, goods received notes and the three quantities that matter

Why ordered, received and accepted are three different numbers, what a goods received note protects you from, and how supplier terms turn buying into a process instead of a phone call.

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A plate, a scale and an arrow showing cost before and after waste

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Meal cost calculator with waste: know your real profit on every plate

How to calculate the true cost of a meal after waste and yield, with a worked example on a chicken wrap: why the cost in your head is seven points too low, and how GoSufra's recipe costing updates it by itself with every ingredient price.

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Illustration of a funnel narrowing from top to bottom

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Waste and yield: the gap between the kilo you buy and the kilo you serve

How to measure yield per ingredient, separate the four kinds of waste, and turn shrinkage from a vague month-end number into something you manage weekly.

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The rest of the system

Recipes & Plate Costing

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Accounting

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Analytics, Branches & Control

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Take your first order today.

Create your account, import your menu, invite your team — most restaurants are live before the day is over.

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