Your venue’s stock changes with every receipt and consumption. RostPos connects these movements with products, recipes and inventory locations so administration starts with records of actual operations.
Organise products and ingredients by inventory location and category. Units of measure and catalogue items support recording goods receipts, configuring recipes and tracking stock. Administrators follow information according to the venue’s organisation.
Goods enter the right inventory location through a receipt. Recipes connect products sold with ingredients consumed. Check current stock and goods movements to follow the relationship between incoming goods, consumption and remaining quantities.
Compare quantities counted during stocktaking with stock records and follow differences. Stock adjustments belong to inventory operations alongside receipts and consumption. Reports provide information to check items that need attention.
From goods received to stocktaking, follow items and quantities in the context of your venue’s operations.
Stock by item and inventory location, goods receipts, movements, recipe consumption, stocktaking and stock adjustments.
Recipes define the ingredients and quantities used for prepared products. They connect the product sold with ingredient consumption in inventory.
Your inventory locations, item catalogue, units of measure, receiving process and recipes. These help us agree a configuration suited to the way you work.
Tell us which inventory locations you use and how you track goods today. We go through receipts, consumption and stocktaking together.