Stock on hand
Keep quantities and units together.
Restaurant inventory management
A clearer view of every ingredient.
Bring ingredient quantities, low-stock thresholds and recipe costs into your Restaurant owner workspace. Give the kitchen a better starting point for the day.
Inventory and recipes are included with Ultra and Enterprise. View plans
Low-stock visibility
Review items against their minimum.
Ingredient costs
Record cost per unit and stock value.
Recipe details
Connect ingredients with menu items.
Taply Restaurant
4 itemsIngredient inventory
Stock categoriesProduce & pantry
Below minimum1 ingredient
| Ingredient | On hand | Status |
|---|---|---|
| Vine tomatoes | 12 kg | In stock |
| Fresh basil | 0.4 kg | Low stock |
| Arborio rice | 8 kg | In stock |
| Olive oil | 6 L | In stock |
Know your ingredients
Give every item a place in the kitchen.
Review your ingredient list by category, search for an item or supplier, and keep the current quantity beside its unit and minimum stock level.
- Organize ingredients by category and unit
- See which items are at or below their minimum
- Keep supplier details and notes with the item
Taply Restaurant
RecipeTomato & basil soup
MENU ITEMSeasonal tomato soup
10 servings · kitchen notes attached
Tomatoes2 kg$6.00
Fresh basil0.1 kg$1.20
Olive oil0.1 L$0.80
Ingredient cost$8.00
Example quantities and recorded unit costs. Excludes other preparation and operating costs.
The details behind a dish
Put the ingredients beside the recipe.
Link a recipe to a menu item, add ingredient quantities and record the number of servings. Use the recorded ingredient costs to understand the recipe’s estimated cost.
- Choose ingredients from your inventory
- Keep preparation notes with the recipe
- Review quantities and unit costs before interpreting a margin
Taply Restaurant
Owner reviewKeep the inputs in view
Recorded stock value$864.50Quantity on hand × recorded unit cost
Ingredient quantities
Units and conversions
Recorded unit costs
Recent restock entries
A useful daily review
See the stock behind the number.
Review the recorded value of ingredients on hand and update quantities when stock is replenished. Keep counts, supplier details and recipe inputs current so the next review starts with useful records.
- Review quantity × recorded unit cost
- Record replenishment quantities and restock dates
- Confirm count and receiving routines with your team
A useful first conversation
Bring the way your restaurant works.
Start with your menu, people and daily routines. Walk through the tools, plan and account access that fit your restaurant before changing the way your team works.
Explore Restaurant onboardingThe working details
A few things to know.
Which Restaurant plan includes inventory and recipes?
Both workspaces are included with Ultra and Enterprise. Confirm your account’s plan and the available setup during your demonstration.
Does this automatically order from my suppliers?
The inventory workspace records supplier information and stock quantities. Automated supplier purchasing, invoice ingestion and recurring purchase orders are separate requirements to confirm; they are not promised by this page.
How should I interpret a recipe cost?
It is an estimate based on the ingredient quantities and unit costs entered in your records. Check that purchase, storage and recipe units are consistent. A recipe estimate is not a complete food-cost or profit calculation.
Can I replace my current receiving and stock-count process?
Bring an example delivery, count and recipe to your demo. Review how your staff will maintain quantities and costs, and confirm any automatic stock deductions, waste tracking or integrations you need before changing the process.
Your next useful read
Make more of the working day.
Taply Restaurant
Bring your kitchen’s working details together.
Bring your questions. We’ll walk through the setup together.
Request a demo