Stock and cost
Know what you have, where it is, and what has reached its reorder level.
MENUVA keeps every item's balance per location — a branch store or a warehouse — and writes every movement to a ledger that cannot be edited. A sale draws its recipe's ingredients from the selling branch, and you can count while you trade.
What happens today
Stock lives in a notebook or a spreadsheet, and the only number you have is one total across every store. You discover an item has run out at the moment you need it, and you cannot say what a dish really cost you or where the quantity went.
What changes with MENUVA
MENUVA keeps a balance per warehouse, not one vague total. Every movement — stock added, a purchase received, a transfer between stores, a sale — is written to a ledger that cannot be edited, with a reason and a reference. Each item carries a reorder level, and items at or below it are flagged in the list so you can filter for them.
Stock flow
From the purchase order to the report
01Purchase
A purchase order naming where it is received.
02Warehouse and stock
Receipt enters the location and updates the average cost.
Leaves: Location balance
03The recipe
The dish's ingredients and quantities, costed by the server.
04The sale
The dish sells at the branch.
05Consumption
The ingredients come off the selling branch's stock.
Leaves: Cost of sales
06Reporting
Stock movement and value, and each item's margin.
You buy the right quantity, you know what each dish earns, and you close the month on numbers you trust.
You buy the right quantity because you know the balance at each location.
Counting does not stop trading, and a sale made mid-count is not deducted twice.
Stock value per location, with the company total as a report — not a place.
What it covers
- A balance per store
- Main store and cold storage each carry their own.
- Add stock with a reason
- Opening balance, adjustment or migration — with a note and a reference.
- Transfer between stores
- Send and receive in clear steps; quantity is never lost or doubled.
- Low-stock flag
- A reorder level per item, and the items at it flagged in the list.
- A ledger that cannot be edited
- Every movement kept as it happened, for audit and stock-take.
- Stock value
- Quantity, cost and value per item in riyals.
Part of the same workflow
- Purchasing →A purchase order per supplier names where it will be received; on receipt the quantity enters that location, the cost updates at what you actually paid, the journal posts, and the order becomes a supplier bill and a payment.
- Recipes and costing →You build each dish's recipe from stock items, and the server computes its cost and margin from the actual cost. When it sells, the ingredients come off the branch's stock and the cost of sales posts.
- Reports →Reports are built from the same data the restaurant runs on: sales by shift, day and branch, best sellers with their margin, peak hours, stock movement and value, and the financial statements.
How does the point of sale connect to inventory?
When a dish with a recipe is sold, its ingredients come off the selling branch's stock at that moment, and the cost of sales is posted.
Stock is held per location — a branch store or a warehouse — never as one number for the business, and every movement is written to a ledger that cannot be edited. You can count a location while it trades: MENUVA posts to the figure you counted, so a sale made during the count is not deducted twice.
Every MENUVA answer →Try it on your restaurant.
14 days free, with no bank card.