Restaurant Inventory Management

Inventory that understands food

Model ingredients, prep products, nested recipes, yields, variations, and modifiers—not merely purchased items and theoretical depletion. Table Needs connects every sale to what was actually used and what it actually cost.

From the delivery door to the menu board

• Vendors, receiving, invoices, lots, expiration dates, and weighted costs
• Fast count sessions with posting, audit history, and variance visibility
• Prep recipes, production yields, recipe steps, and custom unit conversions
• Live plate costs and sell-price guidance
• Low-stock alerts, days-of-stock estimates, and reorder suggestions
• Vendor invoices generated from the reorder queue
• Waste, adjustments, depletion, and full inventory valuation
• Menu engineering based on popularity and contribution margin

Brand-owned ingredients and recipes can flow to every restaurant while each location keeps its own stock, purchasing, counts, and operating reality.