Saturday9:15 pm

KOT #5 · Stock Room

9:15 pm

Behind the kitchen

Stock that moves as dishes sell.

Raw material stock drops automatically with every dish sold, by recipe. Record purchases and wastage, get warned before an item runs out mid-service, and close the day with a count you can trust.

Run 1 outlet free Connect with sales
9:15 pm

At 9:15 paneer is at 2.1 kg and falling. At this pace it runs out by 9:40. The manager sees it in time, pauses Paneer Tikka on the apps and drafts Sunday's purchase order.

How it works

Four steps, the way your team already works.

  1. KOT 01

    Set up items and units

    Buy in kilos, use in grams. Each item carries purchase unit, recipe unit and a par level.

  2. KOT 02

    Record purchases

    Enter supplier bills with rates and GST. Stock and recipe cost update together.

  3. KOT 03

    Let sales deduct

    Each dish sold reduces raw stock by its recipe. Spoilage and staff meals are logged as wastage.

  4. KOT 04

    Count and close

    A short daily count of key items shows the gap between what should be there and what is.

Inside Stock Room

What it handles during service.

Auto deduction by recipe

No manual issue slips. Stock follows sales, item by item.

Run-out forecast

Low stock warnings based on tonight's pace, not just a fixed minimum.

Purchases and vendors

Purchase orders, goods received, supplier rates and pending payments.

Wastage records

Reason, quantity and value for every wasted item, so patterns show up.

Multiple stores

Main store, kitchen store and bar, with transfers between them and between outlets.

Daily and monthly counts

Variance reports between expected and counted stock, by item and by value.

Per dishstock deduction by recipe
25 minwarning before paneer ran out
Every rupeeof wastage, with a reason

FAQ

Stock Room, answered

Straight answers to what restaurant owners ask before they switch billing software.

Do we have to count everything every day?

No. Count the 15 to 20 items that matter most daily, and do a full count monthly. Rasansh suggests the list from your sales.

Can it handle a central kitchen?

Yes. Outlets raise indents, the central kitchen transfers stock or semi-finished items, and both sides see the movement.

Does it help with food safety records?

It keeps purchase, batch and wastage records you can use for audits. Food safety and licensing remain the restaurant's responsibility.

Earlier tonight9:00 pmRecipe CostingLater tonight10:00 pmAI Menu Engineer

11:58 pm · Lights off

The chairs are up.
One ticket is still on the spike.

It has your restaurant's name on it. Tear it off and run your first outlet on Rasansh for 30 days, with every module switched on, before next Saturday's rush.

Running more than five outlets? Connect with sales
KOT #LAST11:58 pm

Table: yours

  • 1 xYour first outlet, 30 days
  • 7 xModules, all switched on
  • 1 xMenu import, done with you

Note: no card needed to start

Run 1 outlet free