Modules / Stock and purchasing
Stock and purchasing
The store knows what to buy before the plan needs it.
The menu plan and counts give the coming days' needs; take away what's in stock and on order, and the purchase suggestion is ready.
Purchasing
Suppliers and prices
Each supplier's products, pack sizes and dated prices.
Purchase orders
From the suggestion or by hand; ready to send to the supplier.
Goods-in and returns
Received against the order; short, over and returned recorded; with the goods-in check.
The store
Lots and expiry
Lot-tracked products lot by lot; issues take the earliest expiry first.
Transfers, waste and counts
Transfers between stores and kitchens, waste reasons, count differences.
Average cost and stock value
Weighted average cost on every movement; the store's value at any moment.
Opening stock
Enter your current stock from Excel in one go.
Suggestions and warnings
Reorder suggestion
Planned and counted needs (forecasts included) against stock levels, rounded up to the supplier's pack.
Low-stock warning
A warning for products below the level you set.
Let's see how it would work in your kitchen.
Tell us about your menus, clients and routes, and we'll show you Caterer.PRO set up the way you work.
Write to info@caterer.pro