Inventory & Costing
Know what a dish costs before you sell it at a loss.
Outale connects the sale to recipes, ingredients, and the real supplier price, so you see each dish margin as it is today, not two months ago.
What it controls
From the sale, to the ingredient, to the margin.
True cost per dish
Recipes roll up through ingredients and sub-recipes. A sauce made from its own recipe carries its cost into every dish that uses it.
Supplier price rises show up today
Enter what you actually paid when a delivery arrives. Every affected dish reprices instantly, so margin drift does not hide for months.
Ingredient-level deduction
Sell a dish and Outale deducts what is inside it: milk, cardamom, cup, sauce, bun, topping. Stock moves because the sale happened.
One stock count screen
Count mode puts the stocktake on one sheet. Never-counted items stay separate from real zeros, so the list tells the truth.
Buy in kilos, dose in shots
Set conversions once. Buy beans in kilos, use them in shots, and let the recipe carry the math every time.
Waste becomes a number
Record waste with a reason, a person, and its money value. Spoilage and mistakes stop being a vague month-end gap.
The boundary
Worth knowing before you buy.
Last-cost valuation only. No weighted average and no FIFO.
No yield or trim-loss percentage per recipe line. You cost the raw quantity.
Stock counting needs a connection, so plan counts where there is signal. A walk-in freezer with no reception is the usual catch.
Spreadsheet import brings products, not full ingredients, recipes, or barcodes without review.