Stock management

Control of stock variations

Calculation of variances between purchases and consumption.
Detail by ingredient
Determine the reasons for variances
Implementation of corrective actions

Preparations internal

Unlike sub-recipes, internal preparationsare included in your stock.
When you start production, the prepared quantity is added to your stock.
Quantities added to stock (and inventory)
Use in recipes

Make your inventories

Generate inventories complete or partialwith an option to copy your book inventory.
The products are classified by category or storage area.
Generate your inventories
Products classified by category or storage area
Partial inventories
Validation and blocking of inventories

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