Raw materials and stock intake
Define each purchase on the raw material card; PDF invoices and B2B warehouse orders feed the same stock flow.
See details →Restaurant management with Ritapos
Manage Inventory and Costs
Calculate stock from recipes in real time, and see warehouse value and count variances whenever you want. If you run a multi-branch chain, digitize incoming orders with the B2B module. Transfer stock in one tap without invoices and waybills, and collect payment in Ritapos as well.
No credit card required. Start with the flow your venue already uses.
Speed up the floor.
Keep control in your hands.
Stock moves with every sale
As you sell, stock is calculated instantly from recipes. When an order with a recipe product is completed, raw materials leave stock.Automatic recipe-based stock deductionSpot critical levels from colors on the stock…
See details →Adding and editing recipes
A recipe shows which raw materials and amounts go into a product. Recipe cost is calculated from the sale price; the Cost field on the product card is a separate value used in sales reporting.Enter the standard recipe…
See details →Stock count
Count whenever you need. Manager roles see the variance at once; staff who count run a blind count.
See details →Recording waste
Spoilage, spills and unusable items belong in raw material waste records. Without them, system stock looks higher than the shelf.Trim loss in a recipe is expected; waste records are for unexpected lossWaste entries…
See details →Production module
You add batch-prepared intermediate items to stock with a production recipe. The same movement updates the stock of both the intermediate item and its inputs.Define production recipes for prep items you hold in stockWalk…
See details →Cost and reports
See warehouse value on the Stocks screen; track food cost and recipe analysis from the Tools menu.
See details →Manage Inventory and Costs
fits the way you already work.
Review the features, workflows and integrations below in more detail.
Raw materials and stock intake
Define each purchase as a raw material card, then track quantity and value together on the stock screen.
Don't bother typing invoices by hand. Upload the PDF. Ritapos reads the header and line items and fills in the form; review it and add it to stock. See 5.1.3. Entering inventory from an invoice.
Ordering from the warehouse via B2B is simple. When the order is received, stock moves from the central warehouse to the branch automatically, and payment can be collected through Ritapos. The flow is in 5.4. Adding a warehouse order.
- Open the raw material card with unit and purchase price. See 5.1.1. Raw material management.
- Upload the PDF invoice; Ritapos fills in the lines for you to review
- Digitize the B2B warehouse order flow
- Collect payment through Ritapos
Stock moves with every sale
As you sell, stock is calculated instantly from recipes. When an order with a recipe product is completed, raw materials leave stock.
- Automatic recipe-based stock deduction
- Spot critical levels from colors on the stock screen
- Read the stock screen in 5.1.2. Inventory management
Adding and editing recipes
A recipe shows which raw materials and amounts go into a product. Recipe cost is calculated from the sale price; the Cost field on the product card is a separate value used in sales reporting.
- Enter the standard recipe including trim loss
- Let completed sales drive stock deductions
- Step-by-step in 5.2. Adding and editing recipes
Stock count
Count whenever you need. Manager roles see the variance at once; staff who count run a blind count.
- Quickly count coffee beans, milk, cups and other raw materials
- Compare counted amounts with expected system levels
- Control waste and loss. See 5.1.5. Stock count.
Coffee Beans
Saturday, November 7, 2026
Milk
Saturday, November 7, 2026
Recording waste
Spoilage, spills and unusable items belong in raw material waste records. Without them, system stock looks higher than the shelf.
- Trim loss in a recipe is expected; waste records are for unexpected loss
- Waste entries reduce stock and feed cost reports
- See 5.1.6. Raw material waste
Production module
You add batch-prepared intermediate items to stock with a production recipe. The same movement updates the stock of both the intermediate item and its inputs.
- Define production recipes for prep items you hold in stock
- Walk through the flow in 5.5. Production module
Cost and reports
You also see the total value of materials in the warehouse at a glance on the Stocks screen. That lets you avoid unnecessary storage cost and put investment where it belongs.
Food cost analysis compares your actual food cost percentage with your target; it uses the Cost field on the product card (5.6. Food cost tool). Recipe analysis lines up theoretical usage with purchasing from purchase invoices and warehouse order data (5.3. Cost calculation).
5.7. Prime Cost Tool · 5.8. Menu Engineering Tool
- Clear warehouse material total value
- Food cost draws on the product card Cost field
- Recipe analysis draws on purchase invoice and warehouse order data
- Spot critical levels from colors on the stock screen
Frequently Asked Questions
Do I need a paid plan for stock and cost tracking?
No. Stock tracking, cost management and basic reports are available on the free plan. Recipe management and advanced reporting are in the Pro and Franchisor plans. Stock transfer between warehouse and branches is only in the Franchisor plan.
Does stock go down automatically as I sell?
Yes. For products with a recipe, stock is deducted according to the recipe when the order is completed, and the wastage amount in the recipe is included. Products without a recipe are not deducted. Recipe management is in the Pro and Franchisor plans.
How do I enter stock from an invoice?
When you upload a PDF invoice, the header and the rows fill in automatically. You can also upload the invoice as an Excel file. You check the rows and confirm the stock entry.
How do I see differences in a stock count?
The count screen shows the expected amount, the counted amount and the difference side by side. When the count is done you can apply the result to stock. Only the owner, manager and warehouse manager roles see the difference columns.
Do I get an alert for minimum stock?
You can set a minimum and an ideal amount for each product. A product shows red when stock falls below the minimum and green at the ideal amount or above. No notification or automatic alert is sent, so you follow the status on the stock screen.
Can I report waste?
Yes. You can record losses and waste in the waste list and see the quantity and the cost in the waste report.
Can I see food cost and prime cost?
Yes. There is recipe cost, food cost analysis and prime cost analysis. Prime cost adds staff expenses to food cost, and the staff expenses come from the expenses module. Recipe analysis compares theoretical consumption with purchases.
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