Stock
How much of each ingredient is left, at each location
You enter the ingredients and each dish's recipe once, for the whole business. Each location keeps its own count, and every paid order takes off what it used.
Stock
Bibi's (demo) · Palermo · the business's ingredients, counted at this location
Short answer
In Restoman ingredients and recipes belong to the business, and stock belongs to each location. You count what's there, log deliveries and waste, and when an order's payment is confirmed each dish's recipe comes off that location's stock; if the order is canceled, it goes back. With "Warn at" you see which ingredient is at "Low stock". Stock never holds an order up.
Updated Oct 28, 2026
01
Why keep stock in the same system as the orders
When stock lives in a separate spreadsheet, someone has to subtract what was sold by hand. With recipes in place, every paid order subtracts it on its own, and the end-of-night spreadsheet comes down to counting and comparing.
02
How it works day to day
It all lives under "Stock" in the left sidebar, with three tabs: Ingredients, Recipes and Movements. Counting means filling in just the ingredients you counted and saving.
03
What stock deliberately doesn't do
Stock is there to help the kitchen and the manager, not to get in the way of selling. So some calls stay in your hands.
And also
Frequently asked questions
When the order's payment is confirmed, within the next minute, at the location it was placed at. If the order is canceled later, what came off goes back.
No. If an ingredient hits zero or goes negative, orders keep coming in. A negative number tells you it's time to count.
No. The ingredient shows "Low stock", and if the dish is gone you mark it in Sold out, where you also choose until when.
Not yet: the product's recipe comes off. Options the guest picks don't take anything off for now.
The owner, admins, the location's manager and its kitchen. Ingredients and recipes are entered by the owner, admins and anyone with a custom role that has that permission.