Inventory doesn't fail just because a count was missed.
It fails because it lives disconnected from sales. Fullsite deducts ingredients with every dish sold and compares theoretical usage against actual — to warn you before you run out of product.
Book a demoEvery sale deducts its recipe.
Every dish has its recipe: ingredients, quantities and cost. When the point of sale records a sale, the inventory deducts what that recipe consumes — no double entry, no waiting for the Sunday count.
Illustrative example
Alerts before you run out of product.
The system projects the day's usage based on what you've sold so far and your own history. If the stock won't last, it warns you in time to call the supplier, adjust the menu or move product — instead of finding out at the table.
45 guacamole orders on an average Thursday
Illustrative example
Theoretical vs. actual: that's where waste lives.
If you sold 45 guacamoles, your recipe says how much avocado should have gone out. If more went out, there's a story to tell: oversized portions, unrecorded waste, or product that left through another door.
- Variances flagged when they break the pattern
- Waste and adjustments with a reason and a responsible person
- Purchase orders and receiving connected to stock
- Multiple warehouses and locations, with transfers recorded
Illustrative example
See Fullsite in action, with your operation in mind.
Book a demo and we'll walk through how it would look in your restaurant. No commitment.
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