Restaurant inventory that keeps itself up to date
Give each dish a recipe, and every sale takes its ingredients off your stock, at the till, at the table, at the kiosk and online. You see what is running low before service, not after.
- Stock goes down by recipe
- Till, QR, kiosk, online and delivery
- In grams, millilitres or pieces
- Warning before tonight runs out
How it works
Set it up once per ingredient and per dish. After that, your stock follows your sales.
- 1
Enter your stock
Per ingredient: the unit (grams, millilitres or pieces), how much you have, and from what level it counts as low.
- 2
Link it to your dishes
In each dish's recipe you set how much of each ingredient it uses, for example 150 g of beef per burger.
- 3
Sell as usual
Every sale takes the ingredients off your stock: at the till, through QR ordering, at the kiosk, and in online and delivery orders.
- 4
See what runs low
Low stock stands out in your ingredient list, and at 16:00 Conciar warns you which dishes will run out tonight.
What Conciar does with your stock
Stock, recipes and sales in the same system as your till.
Every channel deducts
Till, QR ordering at the table, self-order kiosk, online orders and delivery-platform orders all take ingredients off the same stock.
Options and extras count
Extra cheese adds to what is used, a removed ingredient does not count, and an option can use its own ingredient, like a small or large cup.
Cost per dish
Enter what an ingredient costs, for example €8.50 per 1000 g. Conciar records the cost of every dish sold, so you can see your margin.
Warning at 16:00
From your bookings for tonight and your sales history, Conciar warns you at 16:00 which dishes will run out, and which ingredient is the limit. It arrives by WhatsApp, once Conciar has two weeks of your sales.
Sold out in one tap
Mark a dish as sold out, for all channels or just one. The till and the QR and online menu stop offering it straight away.
Voids go back
Void a dish on the bill, and its ingredients go back into stock, so a mistake at the till does not skew your count.
Inventory management FAQ
What is restaurant inventory management?
Keeping track of the ingredients you have, what your dishes use and what you need to order. In Conciar, every sale takes its ingredients off your stock automatically, based on the recipe of the dish.
How does my stock go down?
Each dish has a recipe with the quantity of every ingredient. When the dish is sold, through the till, QR ordering, the kiosk or an online order, those quantities are taken off your stock. Voided dishes go back.
Which units can I use?
Grams, millilitres or pieces, in whole numbers: 5 kg is 5000 g. Recipes use the same unit, so 150 means 150 g of beef.
How do I enter a delivery?
Open the ingredient and update how much you have in stock. Conciar keeps track of every change.
Does Conciar manage suppliers and purchase orders?
Not yet. Conciar tracks your stock and tells you what is running low; you order from your suppliers as you do now.
Does a dish go sold out by itself when an ingredient runs out?
No: you decide. The 16:00 warning tells you which dishes will run out tonight, and you mark one sold out with one tap, for every channel or just one.
Can I see what a dish costs me?
Yes. Enter the cost price of your ingredients, and Conciar records the cost of every dish sold from its recipe, so you can see your margin.
What does it cost?
Inventory management is part of the Conciar restaurant plans, together with the till, the kitchen screen and reservations. There is no separate fee for it.
See your stock follow your sales
We show you Conciar with your own menu: from recipe to stock to the warning before service.