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Restaurant stock tracking software follows ingredient and product movements alongside sales. In Kerzz, purchases, sales consumption, transfers, production, counts, waste and corrections live in the same stock structure — so you see not just what is left, but which transaction changed it.
Stock tracking is more than "how many kilos of beef are in the walk-in". The real question is: how many should there have been, how much was sold, how much transferred, how much wasted — and where did the variance come from? Answering that depends on every movement being recorded in one place.
Kerzz does not keep stock as a ledger separate from sales. Ingredient movements are related to POS and operational data in the same structure, so stock becomes a natural output of the daily operation.
Stock follows the saleRecipe · Store · Transfer · CountWaste recorded with its reason
Purchases, consumption, transfers, counts and waste in one stock structure.
How it works
Purchases, sales consumption, warehouse transfers, production, counts, waste and corrections are tracked on the same stock card. You can open an item's history and follow, step by step, which transaction moved it.
Once recipes and stock links are defined, a sale creates the matching ingredient consumption. That link lets you follow theoretical consumption day by day and makes count variances readable.
The ingredients and quantities inside a sold item are defined in its recipe. Where sub-recipes and semi-finished goods are used, production movements are tracked separately, keeping central-kitchen output inside the stock chain.
The cost side of recipesKitchen, bar, main store and cold room are defined as separate stock locations. Each is tracked by its own movements while a single business-wide view is preserved.
Product and ingredient movements are recorded as transfers, with source, destination, quantity and time. Shipments from a central store, urgent transfers between locations and returns all run in the same structure.
Physical count results are entered and compared against recorded stock. The variance list goes past "something is missing" to show how far each item deviates and where to look. Counts can be periodic, by product group, or limited to critical items.
Spoilage, service errors, returned plates and test production are recorded with their reason. The point is not to reduce a number but to make visible where the loss happened.
Reorder levels are set per item, and anything below its level surfaces for the purchasing team — so a shortage is noticed before service, not during it.
Location and warehouse stock is monitored centrally, so a growing business keeps one management standard instead of each location building its own stock world.
Stock and purchasing data can integrate with the ERP or accounting system in use; scope is set per project. The aim is to stop the same data being typed into two systems.
Restaurant IntegrationsWho it is for
Buying guide
Assess whether the stock module is genuinely wired to the POS, plus recipe and sub-recipe support, multiple warehouses, transfers, counts and waste, reorder alerts, per-location visibility and ERP integration. A stock module that is not fed by sales is a slower copy of a spreadsheet.
Frequently asked questions
If recipes and stock links are defined, yes — the sale creates the ingredient consumption set out in the recipe.
Yes. Kitchen, bar, main store and cold room are tracked separately while one business-wide view is kept.
Against recorded stock in the system. The variance list shows the deviation per item and points to the movements worth investigating.
Yes. Sub-recipes and production movements keep semi-finished goods inside the stock chain.
Let us plan the right setup for your business — you do not have to wait to start using it.