See what’s on hand.
Search the stock list and check each count. Narrow it to one location or the area you want to see.
Know what’s in stock. And what needs ordering.
Explore Inventory in our development preview. Count stock by area, connect ingredients to recipes and keep track of what needs ordering.
Set your minimums.
Choose how much you want to keep in stock. The list shows what is at or below that level.
Check what’s running out.
See low ingredients and the dishes that use them. Check the view before placing your next order.
Count it where
you keep it.
Walk the stockroom with the count sheet on your phone. Record each area as you go, from the front counter to the kitchen.
A bottle, a keg or a case.
Set the container size once and count in the units you handle. Enter the rows you’ve checked; untouched rows keep their existing counts.
Give the difference a reason.
A count corrects what’s on hand. A wastage entry records a spill, breakage or spoiled ingredient, with a note in the stock history.
Sell the product.
Count what went into it.
A bag from the shelf and a dish from the kitchen use stock differently. Link each product to the stock it takes to sell it.
Bought in. Sold as it is.
Use simple tracking for a finished product, such as a bottled drink or bag of coffee. Each sale reduces its linked stock count.
- Product sold
- Stock reduced
Made from a recipe.
Add the ingredients and quantities for each dish. Selling it draws down those ingredients, and the recipe shows what they cost.
- Dish sold
- Ingredients reduced
From running low
to delivery day.
The To buy list starts with stock at or below its minimum. Keep supplier orders and the deliveries you receive beside those figures.
Check what you need.
Review suggested quantities against your minimum levels. Download the list or use it to prepare a purchase order.
Place the order.
Order with your supplier, then mark it sent in Tillable. That records its status and date; it does not send an email.
Receive what arrived.
Enter the quantities delivered to add them to stock. If a delivery is short, the rest stays outstanding on the order.
Keep track of
the stock between sites.
Check a location as a whole or look at one area. When stock moves, record where it went so both counts stay in step.
Move it without calling it a sale.
Send stock between areas or transfer it to another site. The source count falls and the destination count rises.
Look back at the changes.
Open an ingredient to review its recent movements. See the count changes behind the quantity you have today.
The tools around your stock.
Manage the products on your menu, take sales at the till and see what sells in Reporting.
Questions and answers.
Can I track bought-in products and ingredients?
Yes, both are in the development preview. Use simple tracking for a bought-in product, or give a dish a recipe with ingredient quantities. Sales draw down the linked stock.
Can I count stock by area or location?
The preview holds counts by location and area. Use the count sheet for one site, grouped into the areas your team walks. Set containers to count in bottles, kegs or cases.
How do I record a stock count or wastage?
Enter what you counted on the stock list or count sheet. Use the wastage action to write off an amount with a reason, such as breakage or spoilage. The stock history records the change.
Will Tillable notify me when stock is low?
There are no automatic low-stock notifications. Set a minimum, then check the stock list or Running out view for low ingredients. The To buy list brings those ingredients into purchasing.
Can I receive part of a delivery?
Yes. In the preview, enter what actually arrived on each purchase-order line. Receiving adds those quantities to stock. The order keeps the rest outstanding, ready to receive when it arrives.
Does Tillable email purchase orders to my suppliers?
No. Place the order by phone, email or your supplier’s own portal. Mark it sent in Tillable to record its status and date. Receiving the delivery is the step that changes your stock.
Show us how you count stock.
Tell us what you buy, where you keep it and how you order more. Ask about the Inventory preview for your team.