Buy and receive ingredients
Prepare supplier orders, receive quantities and costs, and record short deliveries or substitutions.
Workflow blueprint
Restaurant inventory management from delivery to dish
Scope recipe, purchasing and stock controls around how the kitchen actually uses ingredients, then connect approved sales and fiscal documents through Codeblix.
Track what was bought, what recipes should consume, what was wasted and what the count says is left. The resulting variance gives operators a practical review point before reordering.
TL;DR - Track what was bought, what recipes should consume, what was wasted and what the count says is left. The resulting variance gives operators a practical review point before reordering.
Define recipe usage
Map ingredient quantities to menu portions so expected consumption can be compared with sales and production.
Record waste and count stock
Capture prep waste, spoilage and count adjustments instead of hiding every difference in one stock correction.
Review variance and reorder
Compare expected and counted stock, investigate material gaps and use agreed thresholds for the next purchase cycle.
Scope first
What Codeblix would confirm before implementation
This page is an operational blueprint. The final workflow, screens, permissions and integrations depend on your current process and agreed implementation scope.
- Ingredient units, recipe yields and portion definitions
- Supplier ordering and goods-received responsibilities
- Waste reasons, approval rules and stock-count frequency
- POS/menu mapping and required food-cost reports
Relevant Codeblix foundations
Review the existing product areas that support the proposed workflow.
Use the related planning tools
Run the operational calculation, save the result in the URL and share it with your team.
Map this workflow to your operation
Tell Codeblix how work moves today. We will confirm the practical scope before proposing an implementation.
See the restaurant workflow in action
Explore the Codeblix Restaurant training series. Each tutorial has chapters, an English transcript and links to the next lesson.
Stock counts and waste | Codeblix Restaurant
2 min 28 secReview stock quantities and costs, use purchasing and recipe units, post stock counts and approve waste with a complete movement history.
Watch the recorded walkthrough →
Recipes and food cost | Codeblix Restaurant
2 min 47 secBuild recipes from ingredient quantities, review cost and margin, keep recipe versions and compare theoretical use with actual stock movement.
Watch the recorded walkthrough →
Low stock and reordering | Codeblix Restaurant
2 min 18 secSet reorder levels, prepare supplier quotation requests, compare recorded supplier prices, create draft purchase orders and record returns.
Watch the recorded walkthrough →