What Inventario does, in detail.

Every delivery received, every movement between stations, every declared loss is logged the moment it happens. No catching up at the end of the week, no physical count revealing a gap nobody can explain.

Prep yield turns on per ingredient — an onion doesn't always have the same usable weight, a cut of meat loses some to trim. Once you turn it on, recipe cost accounts for it automatically.

Your menu syncs from your POS — no need to recreate it by hand in a second system. Every sale automatically deducts the right ingredients from inventory, modifiers included: a pizza without cheese doesn't deduct the cheese.

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Receive supplier invoices by email (Gmail): Inventario reads them, matches them to your ingredients, and proposes the stock update — you approve it before it counts.

Prefer to send it yourself? Direct PDF upload works the same way. CSV import with column mapping is coming soon, for suppliers who send neither email nor a readable PDF.

No restaurant supplier has a public EDI — integrating each one individually would take months. Instead, Inventario calculates an order document grouped by supplier, with a suggested quantity based on your actual recent usage.

The quantity to order stays a separate, editable column, pre-filled but not fixed: you know your restaurant better than a calculated average.

Compare theoretical stock to physical count by period, ingredient by ingredient, with the dollar value of the gap. Track daily usage, real margin per dish, and the impact of supplier price increases on your food cost.

Invite your team with role-based permissions. Manager, chef, the person receiving deliveries — everyone sees and edits what's theirs, on the same real-time data.