Stock, usage, and reuse
See current stock, recent usage, and reusable food in one place.
View current quantities across ingredients and consumables, with essential items prioritized for faster decisions. Balances increase when orders are received and decrease when meal services are finalized. Each movement retains its time, quantity, supplier or service source, and resulting balance, while reusable food remains tracked separately for later services.
Essential stock coverage
Estimate how long essential stock can support operations.
Mark the ingredients that must remain available and see how long current essential stock can support operations. The limiting ingredient stays visible for faster purchasing decisions.
- Essential ingredients stay above standard stock in the inventory list.
- See estimated coverage across the hotel’s essential ingredients.
- Identify the ingredient that needs attention first.
Ingredient movement history
See how each ingredient reached its current balance.
Current stock tells you where an ingredient stands now. Its usage history shows how it got there: which received order increased the balance, which finalized service and menu item deducted from it, how much changed, when it happened, and the balance immediately afterward.
Orders add stock
Received order lines record the supplier, quantity, time, and updated balance.
Finalized services use stock
Ingredient deductions retain the meal service and menu item that created the movement.
The balance stays explainable
Each ledger row shows the quantity changed and the resulting stock immediately after it.
Reusable food
Carry suitable food forward without losing control of it.
Reusable food is managed as a timed batch with its own quantity, availability, expiry, and service reservations. It remains distinct from raw ingredient stock while still reducing unnecessary fresh production when it is assigned to a later service.
At service close, the team records the reusable quantity, batch name, storage time, and expiry window. The batch can then be reserved for a later service as a compatible ingredient replacement, an extra quantity, or the same finished menu item.
When that later service ends, the team confirms how much was actually used. Any unused reservation returns to the available batch quantity, preserving an accurate view of what remains and how long it can still be used.
See inventory in context
Connect purchasing, production, usage, and reuse.
Explore how Buffet Intelligence keeps stock movements tied to the hotel operation that created them.
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