Goods-in with purchase price
The goods-in document records supplier, quantity and price; the new price becomes the item's purchase cost.
Inventory · Hospitality
Inventory and recipes connected to sales.
Deliveries build quantity and purchase cost, recipes translate sales into ingredient use, and stocktakes show shortages, surplus and variance value.
Sincliq Inventory
Inventory connected to recipes and sales.
Record deliveries and purchase costs, assign ingredients to recipes and track usage against sales. Stocktakes compare physical inventory with recorded balances.
GRN / IU / GIdocuments for incoming and outgoing stock
Stocktakecounted stock compared with the ledger
Minimums and lossesitems that need attention
Stock ledger
From supplier invoice to portion cost.
Stock documents record quantities and purchase prices. Linking recipes to sales enables ingredient usage tracking within the same system.
- 01
Goods-in and price
Goods-in increases stock and the document price updates purchase cost.
- 02
Dish recipe
The recipe defines the quantity of each ingredient required per portion.
- 03
Settled sale
Dish sales are linked to ingredient deductions from inventory.
- 04
Count and variance
Counted stock shows shortages, surplus and variance value.
Daily control
Clear oversight of stock, waste and usage.
Review stock levels alongside movement history and reasons for adjustments. Separate views of low stock, waste and stocktake variances support purchasing decisions and cost control.
Incoming, internal and outgoing stock
Goods-in, internal use and external issues have separate documents and movement directions.
Minimum stock
Set the threshold per item and the dashboard isolates stock below minimum.
Losses with a reason
Expiry, damage, error or shortage are recorded separately with their value.
Stock and value
Compare incoming stock, consumption and losses by quantity and value for a chosen period.
Scanner stocktake
A barcode scan identifies the product, and the entered quantity is recorded in the stocktake document.
Inventory overview
Key inventory metrics in one dashboard.
The overview shows stock value, incoming stock, consumption, losses and items below minimum. Tabs lead into balances, documents, losses, stocktakes, recipes and reports.
Control ingredient usage and food costs.
Connect sales, recipes and inventory. Analyse ingredient usage, purchase costs and stocktake variances using your venue's daily operating data.
Comprehensive stock movement records.
We will go from goods-in and purchase price through sale or recipe to stocktake, loss and value reporting.