Updated July 4, 2026
Inventory (Pro plan) tracks what's actually on your shelves. Each ingredient carries its unit (weights, volumes, counts, or kitchen measures like cups and tablespoons), its cost, its current stock, and a low-stock threshold you choose.
Stock moves by itself
Once your menu has recipes, every sale deducts its ingredients automatically — including prep items, which break down into their raw ingredients before deducting. Deduction is exact-once per order (a retry can't double-deduct) and stock never goes negative.
Raw vs prep ingredients
Raw ingredients are what you buy (flour, chicken, tomatoes) — each can carry its supplier pack details so costs stay real. Prep ingredients are what you make (dough, marinade, sauce base) — defined by their own recipe of raw ingredients.
- The Overview tab keeps score: ingredient counts, the low-stock list, recent stock movements, and your top-spend ingredients.
- The low-stock list flags any ingredient at or below the threshold you set per ingredient — set thresholds at your reorder point, not at zero, and check the list (it's a list and badge you review, not a push notification that chases you).