Inventory Management & Recipe BOM
“Every billed dish depletes raw stock down to the gram.”
Transform your walk-in cooler from a black box into a live financial ledger. Resto Bird links your POS menu items directly to multi-level Bills of Materials (BOM). Track raw proteins, dairy, produce, and dry goods down to grams and milliliters, while automated par-levels prevent embarrassing 86'd dishes.
Experience the Inventory & BOM workflow.
Gram-Level Recipe Depletion Engine
Simulate POS ticket sales and watch raw storage inventory deplete down to the gram.
Engineered for peak rush hospitality.
Built to withstand grease, steam, dropped connections, and relentless Friday dinner volume.
Gram-Level Recipe Depletion
Every time a dish or cocktail is punched, Resto Bird automatically subtracts raw ingredients—from 180g ribeye cuts to 15ml truffle oil—from the store ledger.
Automated Par-Level PO Triggers
Set minimum safe par thresholds. Resto Bird monitors stock levels and pre-populates purchase orders to approved vendors before peak weekend prep.
Central Store & Inter-Branch Transfers
Maintain a centralized commissary or mother kitchen. Dispatch ingredients to satellite outlets with transfer challans and variance approvals.
Real-Time Food Cost Variance
Cross-reference theoretical food usage against actual physical audits. Pinpoint exact portions lost to over-portioning, spillage, or theft.
Yield & Prep Batching
Manage sub-recipes like demi-glace, marinades, and stocks. Track raw weight input versus finished yield percentage with automated unit conversion.
Supplier Price Trend Tracking
Log vendor invoices and watch unit price volatility. Resto Bird flags unexpected supplier price hikes before they erode your dish profit margins.
What happens in the heat of dinner rush?
See how Resto Bird compares to legacy restaurant management workflows.
- •Head chefs spend 3 hours late at night doing manual pencil-and-paper cooler counts.
- •High-margin menu items get unexpectedly 86'd midway through Friday dinner rush.
- •Unexplained inventory shrinkage of 5-8% disappears between delivery and plating.
- •Vendor price increases go unnoticed for months until quarterly P&L meetings.
- Real-time stock balance calculated automatically with every POS ticket punched.
- Predictive par-level alerts notify managers to order replenishments 48 hours early.
- Theoretical vs actual variance reports immediately isolate waste and over-portioning.
- Vendor price tracking sounds instant alerts when ingredient wholesale costs rise.
Technical standards & hardware specs.
Within 60 days of implementing Resto Bird's gram-level depletion, our food cost dropped from 32.4% to 28.1%. That saved our restaurant over $4,200 every single month.
Frequently Asked Questions
How complex is setting up recipes with prep items like sauces and gravies?
Resto Bird supports nested multi-tier sub-recipes. You can define a 10-liter batch of Master Marinade with its raw spices and oils, and then attach 150ml of that marinade to your finished grilled chicken dish.
Can we track wastage separately from sales depletion?
Yes. Chefs can log kitchen drops, spoiled dairy, or burnt prep with one tap on the kitchen tablet, tagging specific reasons (spoilage, training, test batch, or customer return).
Does Resto Bird support multi-location commissary kitchens?
Yes. You can manage a central storage facility that transfers stock to satellite dining outlets, complete with digital dispatch slips, receipt acknowledgments, and transit logs.
Catering & Banquet Management
Scale 500-guest banquets and bulk raw material purchase orders in seconds.