Restaurant Inventory & Stock Management Software

Stop food waste and ingredient theft with automated inventory tracking. Servyn deducts raw ingredients automatically with every bill generated, keeping your stock counts accurate down to the gram.

Automated ingredient deduction per menu item

Link raw ingredients (flour, cheese, vegetables, oil) to menu recipes. Every order billed on the POS automatically reduces inventory stock levels in real time.

Low stock alerts & purchase order generation

Set reorder thresholds for essential items. Receive automated alerts when stock drops and generate vendor purchase orders with one click.

Wastage logging & variance reporting

Log kitchen spillage, expired items, and staff meals separately to identify discrepancy gaps between expected stock and physical stock counts.

Ingredient cost tracked as supplier prices change

Every purchase can be logged against a supplier and unit cost, and the latest price updates the ingredient's standing cost automatically. That price history feeds a per-item chart, so a jump in cooking oil or paneer cost is visible before it quietly erodes a dish's margin — see food cost percentage for how to read that number.

Purchase orders track vendor balances, not just stock levels

A low-stock alert can generate a purchase order directly, and each vendor carries a running ledger so you can see what is owed and what has been paid without cross-checking a separate spreadsheet.

One central stock pool across every ordering channel

Whether an item sells through the counter POS, table QR ordering, or the direct online ordering page, it deducts from the same ingredient stock — so a restaurant running multiple channels does not end up with inventory numbers that only reflect one of them.

Recipe costing and inventory read from the same data

Because ingredient costs update from actual purchases, recipe costing and inventory valuation stay consistent with each other rather than being two separately maintained numbers that drift apart over time. See recipe management for how that costing works.

Cost data that reporting and menu pricing both read from

Because ingredient cost updates from real purchases rather than a manually maintained number, it stays usable for both P&L reporting and day-to-day menu pricing decisions without someone having to keep two cost sheets aligned by hand.

Frequently asked questions

How does ingredient-level inventory tracking work in Servyn?

You map recipe quantities to menu items. When a item is sold, Servyn calculates and deducts the exact ingredient amount from your central stock pool.

Does Servyn track which supplier an ingredient came from?

Yes. Stock purchases can be tagged with a supplier, and Servyn keeps a price history per ingredient so cost changes over time are visible, not just the current stock count.

Can I see wastage separately from what was actually sold?

Yes. Spillage, expired stock and staff meals are logged separately from recipe-driven deductions, so variance reporting shows genuine shrinkage rather than folding it into cost of goods sold.

What triggers a low stock alert in Servyn?

You set a reorder threshold per ingredient; Servyn alerts you once on-hand stock drops to or below that level, so replenishment happens before a dish runs out mid-service.