Know your food costs
Make every ingredient count
Bring sales, recipes, stock counts and waste together. Add inventory management to ninito and understand the cost behind the food your guests love.
Preferred by the best restaurants
From sales at the counter To ingredients in the kitchen
Your team keeps taking orders in ninito. Sales data flows automatically into the connected inventory service, including selling prices, discounts and staff food. Together with recipes and stock counts, it gives you a clearer view of food costs.
- Purchases
- The cost of the ingredients you use.
- Recipes
- The ingredients and quantities in each dish.
- Sales
- What guests have actually ordered in ninito.
- Recorded waste
- What was used, but never sold.
A dish they love A margin you understand
A bestseller tells you what guests enjoy. Its recipe and ingredient costs tell you more about what those sales leave behind. Understand the costs behind the menu, down to the ingredients.
When ingredient prices change, you have a basis for reviewing portions, recipes and prices. You decide what stays on the menu, with more than sales figures to go on.
Small differences Tell a bigger story
Compare recipe-based ingredient use with the usage shown by stock counts and movements. The difference points to what is worth investigating, from portions and records to waste.
- Expected usage
- Dishes sold, connected to the ingredients and quantities in their recipes.
- Actual usage
- Opening and closing stock counts, considered alongside stock received and moved.
Find the reason behind the difference
Recorded waste explains part of your usage. The rest gives your team a specific place to start investigating.
Start with a reliable count
A good stock count is the foundation of useful inventory information. Count what you have and connect ingredients to recipes. Then your sales data can tell you more about the ingredients you use.
Make waste visible
Food that is lost still has a cost. Recording waste makes it an explained part of usage. See the difference between food you have sold and what needs a closer look in the kitchen.
Inventory and food costs
Go from sales figures to a clearer view of ingredients. Connect ninito with recipes, stock counts and waste, and compare expected with actual usage.
Contact us for pricing
An optional add-on to ninito. Functions, connections and pricing are agreed before setup.
Questions about inventory
Is inventory included in my ninito subscription?
Full inventory management is an additional service. We agree the functions, connections and price for your operation before setup.
Is this the same as marking an item sold out?
No. Availability controls what guests can order through connected channels. Inventory management connects sales with ingredients, recipes, stocktaking and costs. They support different parts of your operation.
Does this change how we use the POS?
Your team can keep taking orders in ninito. The agreed connection brings sales data across automatically. Recipes and stock counts provide the other inputs for inventory analysis.
Does it show exact physical stock at every moment?
Inventory analysis uses stock counts, recipes, recorded activity and ninito data. It does not continuously measure physical stock. Reliable counts and accurate recipes are important inputs for useful figures.