01
Keep a record of each delivery.
Use supplier, purchase-order and goods-received details to review what arrived and where it was recorded.
RESTAURANT & BAR INVENTORY MANAGEMENTRestaurant & bar inventory.
Restaurant & bar inventory.
Understand what was used.
Follow ingredients and bar stock from supplier delivery to service. Connect purchasing, receiving, recipe usage and stock counts in Hevent Business’s AI-driven platform, with movement history to investigate count differences.
THE DIFFERENCE IN THE DAY-TO-DAY
Give every stock decision a clearer starting point.
02
Trace ingredients through recipes.
Connect ingredient quantities with the dishes and drinks you sell. Configured deductions provide a usage record to review alongside service.
03
Investigate before adjusting stock.
Compare physical counts with movement history, receiving and usage. Keep the reason for a difference available when reviewing an adjustment.
AN EXAMPLE WORKFLOW
Follow the stock through service.
Trace an ingredient from a supplier delivery through its recipe usage to a physical stock count.
- 01
Purchase and receive.
Keep supplier, purchase-order and goods-received records connected as stock arrives.
- 02
Connect the recipe.
Link ingredient quantities to the menu items and recipes used in your venue.
- 03
Record the usage.
Use the configured deduction workflow and movement records to trace stock used during service.
- 04
Count and follow up.
Compare stock counts with the records and investigate differences through movement history.
Example workflow. Configuration and module availability are reviewed for your venue.
PART OF THE BIGGER PICTURE
Work with the stock your venue actually handles.
Manage ingredients, bottles, keg records and suppliers. Review storage locations, recipe units and transfer requirements so the setup reflects how your team receives and counts stock.
- Purchase orders and goods receiving
- Recipe-linked inventory
- Stock counts, ledger and keg records
