Inventory & Recipes
Know what a plate costs. Down to the ingredient.
Quivi tracks inventory at the ingredient level. Build a recipe card once, and every sale on the POS or Guest app deducts the exact ingredients it used — so plate cost and margin come from what you actually consume, not a guess.
Recipe card
Classic Burger
Plate cost
€2.80
Margin
77%
Menu price
€12.00
The blind spot
You sell the plate. You don't know what it cost.
Margin lives in the ingredients, and the ingredients are a guess. Stock walks, portions creep, waste goes uncounted — and you only find out you're out of something halfway through service. Costing on a spreadsheet is out of date the day you print it.
Menu price
€12.00
Plate cost
?
Margin
?
Native vs bolt-on
A bolt-on guesses. This reads the sale.
Bolt-on inventory is a separate system. It learns what you sold from an export or an overnight feed, then works backwards to a stock number that was already stale by the time you saw it. A spreadsheet is worse — hand-updated, wrong the day you print it. Either way the count lives apart from the till, so it can only ever infer what happened. Quivi's inventory runs on the same backend as the till. It doesn't infer the sale from a file. It reads the sale itself, the moment it rings. Same data, one system, live.
A bolt-on / a spreadsheet
- Its own login, its own database — it only ever hears about sales second-hand.
- Fed by a manual export or an overnight sync, so it's right until the next order lands, then it isn't.
- Cost of goods becomes a second job someone does after close, from numbers that have already drifted.
Quivi, native
- The same backend as POS, the Guest app and Backoffice — no export, no import, no second login.
- Every sale deducts stock and logs cost of goods the instant it's rung, in real time.
- The count is the till's own count — there's no second copy that could drift out of sync.
The recipe card
One sale. One deduction.
A recipe card links a menu item to the ingredients it consumes and the quantity of each. Sell one, and Quivi rolls those ingredients into a plate cost, sets it against your menu price for a margin, and takes the stock down automatically. Watch it move.
This is a simulation — but the math is real: every sale on the POS or Guest app runs the same recipe-card logic.
Recipe card
Classic Burger
Plate cost
€2.80
per plate
Margin
77%
Menu price
€12.00
- All three apps — Backoffice, POS & Guests
- Native Paybyrd payments
- Real-time sync across every device
- PT / DK fiscal compliance & invoicing
Ingredients
Every ingredient. One catalogue.
Beef patties, brioche buns, cooking oil, cleaning roll — every raw material and consumable sits in one catalogue, not a spreadsheet per section. Each ingredient carries its own unit of measure, so you count patties in units and oil in litres without fudging conversions. On-hand shows the live level, deducted the moment a linked item sells. A par level flags the ingredient the instant stock drops below it, so a low-stock alert surfaces before you run out — and because it's tagged to where it lives (walk-in, dry store, or the line), you know exactly which store to top up instead of a treasure hunt. The same catalogue the recipe cards read to cost a plate.
Recipe cards
Recipe cards, wired to the till.
A recipe card ties a menu item to its ingredients and the amount of each used per unit sold. That single link does two jobs: it deducts stock the moment the item sells, and it feeds cost of goods sold — no second data entry, no reconciling two systems at midnight.
Menu item sells
Classic Burger
×1 · €12.00
Recipe card fires
4 ingredients drawn
patty · bun · cheese · veg
Stock ↓
−4 units
COGS
€2.80 logged
Production
Turn raws into a batch, and Quivi does the maths.
Record a production run — the house tomato sauce, the sourdough base, the veal stock — and Quivi draws down every raw ingredient it consumed and adds the finished batch as its own tracked stock. The 12 kg of tomatoes and the litre of oil leave your ingredient counts the moment you log the run; the 8 litres of sauce it yields land in stock in the same movement. From then on the sub-product is tracked as its own on-hand stock line — not just the tinned tomatoes behind it — drawn down as it gets used. Both sides of the run move together, raws down and sub-product up, so on-hand never drifts because someone forgot to adjust. It is the same backend as the POS and Backoffice, in real time: no second stock system for prep, no export back into the POS, so the batch you produced this morning is live on-hand before service.
Production run
Sub-product
Tomato sauce · 4L
Counts
Count it. Know where it went.
Your team counts the actual on-hand quantity ingredient by ingredient — the kg of beef in the walk-in, the litres of oil, the units of butter. Quivi sets each count against the expected book figure it's been tracking from sales and deliveries, and hands back the variance in each ingredient's own unit: not just that the beef is 4.20 kg short, but that the double cream and the house gin are down too — line by line, so you can see exactly which ingredients are running short and start looking there. That gap is shrinkage and waste, which is why serious kitchens count on a cadence — high-value lines often, the rest less so — so the variance never has time to hide. Variance is computed per ingredient against the book stock built from recipe-card deductions and logged supplier invoices — the same live figures the POS is already moving. No spreadsheet reconciliation, no second system to update after the count.
Supplier invoices
Your margins are only as real as the prices you paid.
Log each delivery as a supplier invoice: the received quantities lift the right ingredient's stock, and the purchase price you were charged lands on the record. Those captured prices are what make plate cost and COGS real — not a spreadsheet guess, but what you actually paid, per ingredient. When the flour supplier lifts €0.20/kg on the next drop, that increase feeds the recipe cards that consume it, so your plate cost and margin reflect the price on your latest logged invoice.
Supplier invoice
Meat & Co.
Stocks · Dashboard
Open the larder without leaving the pass.
The dashboard is the first thing you open at 8am and the last thing you check before service. Every ingredient you track, its live on-hand level, and every movement since yesterday — sales deductions, production runs, logged deliveries — in one control view. Because Stocks runs on the same backend as your POS and Guest app, the numbers are already true: a plate sold two minutes ago has already come off stock. Nothing to export, nothing to re-key, no second system to reconcile against the till at close. The tiles tell you where the day stands; the alerts tell you what to order before it bites during service.
Stocks · Dashboard
LiveIngredients tracked
412
across 6 storage locations
Low-stock alerts
7
below par right now
Production runs today
18
sub-products batched from raw stock
Stock movements today
1,284
sales, production runs and deliveries
Low stock
Stocks
Know your food cost before month-end.
Every recipe card links a menu item to the ingredients it consumes; every supplier invoice captures what you actually paid. Reports turn those two facts into a food-cost number you can act on — not a guess at month-end. See cost-of-goods-sold broken down by period and by category, watch consumption trends per ingredient, and read the variance between expected (book) and counted stock so you can see, ingredient by ingredient, where stock walked. Same backend as the POS and the till — the sales that drive COGS are the same sales your staff rang up, so there is no export, no re-keying, no second set of numbers to reconcile.
- Consumption trends — ingredient-level usage over the period, so you see what's moving and what's sitting.
- Variance & shrinkage — expected vs counted, ingredient by ingredient, showing where stock went missing.
- COGS by period & category — cost-of-goods-sold cut by week or month and by category, priced from logged supplier invoices.
Food cost
28.4%
period to date — illustrative
The full stocks module
Nothing missing. Nothing bolted on.
Six areas cover the day a large kitchen actually runs: what you hold, what a plate costs, what your prep converts, what your counts reveal, what you paid, and what the numbers say. It reads the same menu and the same sales as your POS and Guest app, on one backend, in real time — so there is no second system, no export, no re-keying.
Ingredients & units
- Unit of measure per ingredient — kg, litre, unit
- Live on-hand level for every raw material and consumable
- Minimum threshold that fires a low-stock alert when crossed
- Storage location per item — know which fridge or shelf holds it
Recipe costing
- A recipe card linking each menu item to the ingredients it consumes
- Ingredient quantity set per portion sold
- Plate cost and margin calculated from those quantities
- Stock deducted automatically the moment the item sells
Production & prep
- Batch production runs for sauces, dough, stocks and pre-cooked bases
- Raw ingredients converted into a finished sub-product, adjusting stock on both sides
- Sub-products tracked as their own stock, with their own on-hand level
- Prep draws raw ingredients down as it is produced
Counting & variance
- Physical counts recorded per ingredient by your staff
- Expected book quantity compared against the counted quantity
- Variance surfaced ingredient by ingredient
- Shrinkage and waste made visible where stock went missing
Purchasing & cost
- Log each delivery as a supplier invoice
- Received quantities lift the matching ingredient's stock
- Purchase prices captured on record — traceable to what you paid
- Real cost that flows into every plate and every COGS figure
Reporting & control
- Ingredient consumption trends by period
- Variance analysis — expected against counted
- Cost of goods sold broken down by period and by category
- Automatic-deduction rules on one real-time backend, shared with the POS
One source of truth
Same backend. No second system.
Inventory isn't a bolt-on. It runs on the same menu items and the same sales Quivi already handles — Backoffice, POS and Guests share one backend, in real time. So every sale already knows what it consumed. You don't reconcile inventory against the till. It is the till.
Put a number on every plate.
Book a demo and we'll build a recipe card against one of your dishes — plate cost, margin, live deduction — on your own numbers.
- All three apps — Backoffice, POS & Guests
- Native Paybyrd payments
- Real-time sync across every device
- PT / DK fiscal compliance & invoicing