Keep your menu organized
Manage ready-made and recipe-based products with categories, type groups, prices and availability.
Stock & prepare
Know what goes into every item.
Connect your menu to ingredients, current stock and the cost of preparation.
Recipe costingProduct illustration · Demonstration data
The ingredient quantities and cost behind the Chicken Pizza selling price.
Prepared in-house
Start with the batch.
Define the ingredients you use, the output you prepare and the cost that follows each unit into another recipe.
Manufacturing recipeProduct illustration · Demonstration data
A separate Gravy batch, with quantities per batch and per output unit.
What you hold
Keep the ingredients in view.
Review quantities in the units you use, alongside current unit costs and minimum stock levels.
Raw materialsProduct illustration · Demonstration data
Current quantities, minimum levels and operational unit costs.
Your menu, organised
Bring the finished items together.
Keep recipe-based and stock-held products organised by category, with their prices and availability in context.
CatalogueProduct illustration · Demonstration data
Recipe products and stock-held products, organised together.
Built into stock & prepare
Explore the capabilities.
Connect your menu to ingredients, current stock and the cost of preparation.
Build dishes from real ingredients
Define ingredient quantities, required components and allowed exclusions for each recipe product.
See the cost behind the price
Review ingredient cost, yield, labour allowance and the resulting gross-margin preview.
Bring ingredients into view
Track raw materials with current quantities, display units, unit costs and minimum stock levels.
Track products held in stock
Track stock-held products alongside the ingredients used in your menu.
Turn ingredients into prepared stock
Record manufactured output and the ingredients consumed, with costs derived from its manufacturing recipe.
Connect prepared ingredients to dishes
Use manufactured raw materials in downstream recipes so their preparation cost flows into current recipe costing.
Let selling update stock
Update stock from the products, recipes, extras and substitutions included in each sale.
Record each stock adjustment
Record authorised stock corrections with a note and a traceable stock movement.
Count stock and explain variances
Save physical counts, review changed items and apply the differences with an audit trail.
Follow how stock changed
Review receipts, sales, manufacturing, counts, adjustments and reversals through stock movement history.
See what needs replenishing
See ingredients at or below their minimum quantities, with morning owner email alerts.
Work in the units you use
Work with supported metric, US and Imperial units through controlled conversions.
Choose an operational costing method
Choose Latest Purchase or Weighted Average costing through an approved change.
Protect meaningful catalogue changes
Check dependencies before changing classifications or units, or deleting items that carry stock.
Your next service, connected.
See how SalesFlow fits your restaurant.
Explore your selling and back-of-house workflow with a product demonstration.
Request a demo