Stock movement from sales
Depletion follows what actually left the kitchen.
INVENTORY & PURCHASING
Stock that moves when the food does.
Inventory that is fed by real sales rather than a Sunday-night count, with batch and expiry control, supplier ordering and approvals attached to it.
Included in the Complete plan.
The count is always out of date
Most independent restaurants run stock on a spreadsheet and a weekly walk-through with a clipboard. By Tuesday the spreadsheet is fiction. By Thursday nobody is looking at it.
The consequences are quiet rather than dramatic. A popular item sells out mid-service and the website keeps taking orders for it. Product that expired sits in the walk-in because nothing was tracking the batch. Nobody can say which dish is actually making money, because item cost and item sales live in different places.
Purchasing suffers the same disconnection: orders are placed from memory, approvals happen verbally, and the invoice that arrives three weeks later is the first time anyone reconciles what was ordered against what was received.
Inventory driven by the operation
Because Revasta already knows what was sold — every item, every modifier, across the counter, the website and the marketplaces — stock movement is a consequence of trading rather than a separate administrative task.
Batch and expiry are tracked at the level that matters for food safety, and availability rules connect stock back to the ordering channel, so the website stops selling what the kitchen has run out of.
Purchasing runs in the same place: raise a purchase, route it for approval, receive against it, and keep the audit trail. Costs stay attached to items, which is what makes margin-by-item a real number instead of an estimate.
Batch and expiry control
Track product at the level food safety actually requires.
Availability rules
Sold out in the kitchen means sold out on the website.
Supplier purchasing
Raise, approve and receive orders with the trail intact.
Approvals audit
Who ordered what, who approved it, and when.
Margin by item
Item cost against item sales — fast movers and slow movers, honestly.
What it connects to
Stock is only useful when it is attached to the rest of the operation:
Kitchen display — Completed tickets drive depletion automatically.
Online ordering — Availability rules stop the site selling what is gone.
Reporting — Item cost plus item sales gives real margin per dish.
Accounting — Purchasing and cost of goods feed the financial view.
What you can finally answer
Which dishes are carrying the menu and which are quietly losing money. What you are about to run out of before service, not after it. What you ordered last month against what you received.
None of that requires a new routine from the kitchen. It falls out of orders you were taking anyway.
QUESTIONS
Inventory & purchasing, answered.
Anything specific to your operation, we'll cover during discovery rather than guess at here.
Ask us directlyYou need an opening position for the items you want tracked, and we will help you scope that during onboarding. Most restaurants start with the twenty ingredients that actually move the needle rather than the whole store cupboard.
Item cost is configured against menu items so depletion and margin follow real sales. We map the level of detail to how your kitchen actually works — over-modeling recipes is the fastest way to make an inventory system nobody maintains.
Yes. Purchase workflows, production planning and an approvals audit are part of the same module, so ordering and receiving stay attached to stock.
No — inventory and purchasing are part of Complete. Restaurants usually start on Direct to get off the marketplaces, then switch stock on when the ordering side is settled.
TWENTY MINUTES
See it running on your kind of operation.
The real system, walked through against how your restaurant actually works. No slide deck.