Sentiami Inventory & Suppliers

Sentiami Inventory & Suppliers — sales move the stock, not a spreadsheet

In most restaurants stock is handled on a Sunday evening in a spreadsheet: someone walks the shelves, guesses the order quantities and hopes nothing runs out mid-service. In Sentiami the stock is wired to the sales. Every dish is defined as a recipe with its ingredients and quantities, so a sale at the till deducts the balance without a separate entry.

The real ingredient cost of a dish is always visible

As purchase order prices change, the ingredient cost of each dish changes with them. Prep items — sauces, doughs, stocks — are defined as batch recipes, so the system tracks production runs, how much each dish consumes and what is wasted. The expected-versus-actual report shows where portioning or handling drifts from the plan.

Orders go out on time, not when the shelf is empty

Each ingredient carries a threshold that triggers an alert when it is crossed. The forecast report projects coming consumption with a moving average over your recorded stock movements. A purchase order runs from the supplier through goods receipt to payment tracking in the same view.

Choosing suppliers on recorded evidence

Every supplier has a scorecard covering quality, price, delivery reliability and communication. Quality issues are logged by type and severity, and price history is assembled from purchase order lines. Two to five suppliers can be placed side by side when it is time to renegotiate or to switch.

A good fit for

Kitchens where ingredients are the largest variable cost, and multi-site restaurants that buy centrally but keep stock per location.

During setup we import the ingredient register with its units, record your suppliers and build recipes for the dishes on your menu. The work scales directly with the size of the menu. Priced by quote – tell us about your restaurant and needs and we will send a quote.