Margin control
Inventory, Recipes, Suppliers, and Food Cost Control
Connect menu sales to ingredient usage, low-stock action, purchase orders, counts, and wastage accountability.
Capabilities
What teams can do with this module
- Inventory dashboard with stock value, low-stock alerts, categories, and high-value items
- Stock elements with quantity, minimum level, unit, cost, supplier, and adjustment flows
- Recipe ingredient linking so menu demand can connect to stock consumption
- Supplier and purchase-order workflows for replenishment
- Stock counts and wastage records for operational accountability
Workflow
How the work moves through Resto Bridge
Owners get a clearer picture of food cost before margin leakage becomes a monthly surprise.
01
Menu items are linked to recipes
02
Stock levels and minimum thresholds are monitored
03
Low-stock signals drive purchase action
04
Counts and wastage explain margin movement
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