Back office
Stock control your team can actually keep up
Ingredients, suppliers, orders, stock counts and waste in one list, with a clear view of what is running low.
Updated
What you get
Par levels and low stock
See what is on hand against your par, the items below reorder level and the value of your stock at a glance.
Suppliers and orders
Keep suppliers and their products with pack sizes, raise purchase orders and receive them in part.
Blind stock counts
Count without seeing the expected figure, then review the variance.
Waste with reasons
Record waste against a reason code, so you can see where food is going.
Transfers between locations
Move stock between locations and keep an append-only history of every movement.
What it does
Stock control fails when it takes too long to keep up. DineHarbor keeps it light: a list of ingredients with what you have, your par level and what each line is worth, and a few focused tools for the jobs around it. The top of the screen counts the lines you track, how many are below reorder level and the total value of stock.
How it works
- In the Manager, open Menu, then Stock, and add your ingredients with their unit and par level.
- Add suppliers and the products they sell, including pack sizes that convert to your units.
- Raise a purchase order and receive it, in part if only some of it arrives.
- Run a stock count, with a blind option so counters do not just confirm the expected figure.
- Record waste with a reason, and transfer stock between locations when you need to.
Seeing what is going on
Every change is an entry in an append-only movement ledger, so you can see where a number came from. The Reports tab compares theoretical use with the actual result of a count, which is the number most owners are missing. The reports and the manager copilot can both answer questions about stock variance.
Ingredients and the menu
Ingredients are linked to your dishes. Allergens are held on ingredients, and when one runs out, the Manager previews which dishes would be switched off before you confirm, and explains why each dish is unavailable.
What it replaces
It replaces a clipboard and a spreadsheet that no one updates, and a stock system that is separate from your menu.
Questions and answers
Is there a guide video?
Not yet. The Stock screen is the place to start, under Menu in the Manager.
Does it link stock to my dishes?
Ingredients are linked to dishes, which is how an ingredient running out can 86 the dishes that need it, with a preview of what will change.
Can I count stock without knowing the expected number?
Yes. A blind count hides the expected figure until you have counted.
Which plans include it?
Inventory is part of the Manager app on every plan.
Related features
- Restaurant Menu Builder With Options and DealsBuild menus with sizes, extras, half and half pizzas and meal deals, schedule items by time of day, and switch dishes off in one tap across every channel.
- Restaurant Sales and Performance ReportsSee sales against the last period, top dishes, the busiest hours, kitchen prep times, voids by employee, tips and Z-reports, for any day, week or month.
- Multi Location Restaurant SoftwareRun several restaurants from one DineHarbor account, switch between locations in a tap, and add locations as you grow, with plans for 1, 5 or unlimited.
- AI Copilot for Restaurant ManagersAsk the Manager about sales, stock and reviews in plain words, and have it reprice or 86 dishes. Every change waits for your yes and most can be undone.
For your kind of business
- Bakery POS and Online OrderingImport your menu from a photo, take orders for a later time slot, reward regulars with stamp cards and show allergens on every product.
- Dark Kitchen SoftwareTake delivery and collection orders on your own website, send them to one kitchen screen, and dispatch your own drivers, with no marketplace commission.