Beverage and food in one count
Wine by the glass, bottle and carafe, spirits by measure, beer by serve, and kitchen stock in whatever units your suppliers use. One count, one set of GP conventions, one variance report.
Recipes and prep yields
Define cocktails, batched mixers, sauces and preps once. A prep is a product with its own recipe and yield, so when a dish uses it the components deplete proportionally rather than in whole batches.
Supplier invoices without the typing
Upload a PDF or photograph a delivery note. StockLens extracts the lines, matches them against your products and shows you the result to approve. Approving updates cost prices and stock; nothing posts unreviewed.
GP per dish, not just per venue
Because dishes are recipes and recipes are costed from current supplier prices, GP is readable per dish, per category and per venue — and it moves when a supplier price does.
Restaurants inside hotels and groups
A restaurant can share a product library with a hotel bar or with the rest of a group while keeping its own counts, users and reports.