Know What's in the Walk-In Before You Run Out.
Stock levels, recipe costs and purchase orders tracked automatically — no more counting shelves with a clipboard.
Track Your StockStock healthy
What Inventory Mismanagement Really Costs
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i
Overstocking means wasted ingredients and expired stock
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ii
Understocking means running out mid-service
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No visibility means no idea what a dish really costs
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Paper logs and spreadsheets introduce errors nobody catches
Dinemetrics vs. Clipboard and Spreadsheet
Clipboard and Spreadsheet
- A physical count at the end of every shift
- Stock levels that are already wrong by the time you check them
- Reordering based on a hunch, not the actual usage rate
- No idea what a dish costs until the invoice hits
- One missed count away from a mid-service shortage
- No way to know if 86'ing a dish is even necessary
Dinemetrics
- Stock levels update the second an order is placed
- What you see on screen matches what is on the shelf
- Purchase orders generated from real usage patterns
- Recipe costs calculated automatically, per dish
- Low-stock alerts before a shortage ever happens
- Decide per dish whether to 86 it or keep selling through a stockout
With Dinemetrics, You Can:
- 01 Monitor real-time stock levels to prevent shortages and waste
- 02 Optimize purchases with AI-driven demand forecasting
- 03 Get instant low-stock alerts before bestsellers run out
- 04 Automate supplier orders the moment stock runs low
- 05 Choose whether to 86 a dish automatically or keep selling it through a stockout
What Accurate Stock Actually Saves
- Lower food costs — over-purchasing stops being the default
- Higher margins — every dish priced against its real ingredient cost
- Hours back — no more end-of-night manual counts
- Sharper decisions — clear visibility into stock usage and turnover
Weekly food waste, illustrative
Everything Stock Control Actually Needs
Stock That Updates Itself
01- Map ingredients once and every sale deducts the exact raw materials used, automatically.
- Low-stock alerts reach you before a bestseller has to come off the menu.
- Stock movement reports reveal usage trends and which ingredients move fastest.
Recipe Costing, Per Dish
02- Ingredient cost calculated automatically for every menu item.
- Margins visible at a glance, not buried in a spreadsheet.
Purchase Orders on Autopilot
03- Orders generate and send themselves to your supplier automatically when stock hits your minimum threshold.
- Low-stock items surface automatically while you're building any purchase order, so nothing gets missed.
Forecasting That Learns
04- Demand predictions based on your actual sales history.
- Seasonal patterns factored in automatically, not manually.
Every Location, One View
05- Multi-branch sync keeps stock levels consistent across sites.
- Compare locations to spot which one is over-ordering.
Out of Stock? Your Call
06- Auto-remove the dish from the menu the moment an ingredient hits zero — no awkward table conversations.
- Or keep selling it if you'd rather manage substitutions yourself — the choice is always yours, per item.
Every Category, Tracked the Same Way
From walk-in produce to the bar well — one system, one unit of measure, no separate spreadsheet per category.
From Spreadsheet to Synced Stock
Ingredients Loaded
Your stock list and recipes go in once, mapped to your menu.
Thresholds Set
Reorder points defined per ingredient, so alerts arrive on time.
Purchase Orders Automate
Suppliers get orders generated from actual usage, not guesswork.
Waste Trends Appear
You see exactly which ingredients are costing you the most.
Dinemetrics vs. Manual Tracking
Stock You Can Trust
Not a Count at Closing Time.
A Number You Can Trust All Shift Long.
A clipboard tells you what was true an hour ago. This tells you what's true right now, ingredient by ingredient.
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