Feature
Inventory and stock management for hospitality
Inventory that actually helps: minimum thresholds, critical stock alerts and purchase prices feeding your food cost.
Why stock is the weak link
Stock counted twice a year
Between counts nobody knows what the inventory is really worth.
Stockouts
Products run out without warning and service suffers.
Untracked prices
Without purchase history, food cost cannot be accurate.
How it works
1. Load your products
Master data, units of measure, suppliers and purchase prices.
2. Set thresholds
Each product has a minimum level that triggers a critical stock alert.
3. Connect production and recipes
Stock movements follow production, cost follows purchases.
Klyra in pratica
What you get
- Critical stock
- Alerts on products below threshold
- Price history
- Purchase prices tracked over time
- Movements
- Goods in, out and adjustments recorded
- Integration
- Linked to recipes and food cost
Frequently asked questions
Can I manage several stores?
Yes, each location has its own inventory, with dispatch between sites where needed.
Are stock movements automatic?
Movements follow recorded production; manual adjustments remain possible.
Can I export inventory data?
Yes, operational data can be exported in several formats.
Do I need a barcode scanner?
Not to get started.
How does it link to food cost?
Recorded purchase prices feed ingredient costs inside recipes.
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Approfondimenti
Keep stock under control
Thresholds and alerts running in minutes.
Prova gratis