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.

Best demo moment

Change one ingredient cost and watch menu margins move.

This is where the owner sees that inventory is not a list of quantities. It is profit or loss inside every dish.

What it controls

From the sale, to the ingredient, to the margin.

Recipes roll up through ingredients and sub-recipes. A sauce made from its own recipe carries its cost into every dish that uses it.

Enter what you actually paid when a delivery arrives. Every affected dish reprices instantly, so margin drift does not hide for months.

Sell a dish and Outale deducts what is inside it: milk, cardamom, cup, sauce, bun, topping. Stock moves because the sale happened.

Count mode puts the stocktake on one sheet. Never-counted items stay separate from real zeros, so the list tells the truth.

Set conversions once. Buy beans in kilos, use them in shots, and let the recipe carry the math every time.

Record waste with a reason, a person, and its money value. Spoilage and mistakes stop being a vague month-end gap.

The boundary

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. Do not promise offline counting in a freezer with no signal.

Spreadsheet import brings products, not full ingredients, recipes, or barcodes without review.