One stock system for the kitchen, the bar, housekeeping, maintenance and the spa, from the supplier to the plate.
Food, drinks, linen, amenities, spare parts and retail stock live in one catalogue with units, pack sizes and conversions. Each store, from the main warehouse to the bar fridge, keeps its own stock level.
Check deliveries against the purchase order, record lots and expiry dates, and post the receipt in one step. Run stock counts by store or by shelf, and see the variance before you post it.
Requisitions, transfers between stores, write-offs and issues to departments all leave a trail: who moved what, where, when and why.
Build recipes and sub-recipes, and every sale on the POS draws its ingredients from stock. Theoretical against actual usage shows where the money goes.
Par levels suggest what to order. Request quotes, raise purchase orders, approve them by budget, and match the supplier's invoice to what actually arrived.
Stock on hand, value by store, usage by department, slow movers and expiring lots, ready for the month-end close.
Stock that matches the shelf, costs that match the menu.
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