Restaurant Features Guide

A comprehensive guide to Stogly's restaurant-specific tools — from ingredient tracking and recipe management to prep lists, consumption tracking, waste management, and food cost analysis.

Overview

Stogly's restaurant module gives you full control over your kitchen operations:

• Ingredients — manage raw materials with units, costs, and supplier links
• Recipes (composite products) — define ingredient lists with precise quantities
• Prep management — plan prep lists and track what was actually prepared
• Consumption tracking — POS sales automatically deduct ingredients from stock
• Waste management — record and categorize waste to reduce losses
• Food cost analysis — monitor food cost percentages and margin health

Prerequisites

Before using restaurant features, ensure you have:

1. Business type set to "Restaurant" — Settings > Organization > Business Type
2. At least one store created — Stores & POS > Stores
3. Ingredients imported — must exist before creating recipes
4. Suppliers set up — needed for ingredient cost tracking and purchase orders

> Follow the Getting Started guide for the complete setup order.

Managing Ingredients

Ingredients (raw materials) are the building blocks of your menu items.

Adding Ingredients

1. Navigate to Catalog > Ingredients in the sidebar
2. Click + Add Ingredient
3. Fill in the required fields:
   - Name — e.g., "Mozzarella Cheese"
   - SKU — unique code, e.g., RM-MOZ-001
   - Unit of Measure — kg, g, L, pcs, etc.
   - Cost Price — purchase price per unit
   - Supplier — preferred supplier (optional)
   - Reorder Point — minimum stock level for alerts
4. Click Save

Ingredient Fields Reference

Creating Recipes (Composite Products)

Recipes link ingredients together to form sellable menu items.

Building a Recipe

1. Navigate to Catalog > Products
2. Click + Add Product and select type Composite
3. Enter the product details (name, SKU, category, selling price)
4. In the Recipe section, add ingredients:
   - Search and select each ingredient
   - Enter the quantity used per portion
   - The system calculates the recipe cost automatically
5. Click Save

The recipe cost updates in real time whenever ingredient prices change, so your food cost analysis always reflects current supplier pricing.

Prep Management

Prep lists help your kitchen team know what to prepare before service.

Creating a Prep List

1. Navigate to Production > Prep Management
2. Click + New Prep List
3. Select the date and assigned store/kitchen
4. Add items to prep — choose composite products or ingredients
5. Set the target quantity for each item
6. Save the prep list

Tracking Prep Completion

1. Open an existing prep list from Production > Prep Management
2. As items are prepared, update the actual quantity completed
3. Mark items as done — the system records any variance between planned and actual
4. Completed prep updates available stock accordingly

Consumption Tracking

When a POS sale is completed, Stogly automatically deducts the recipe ingredients from stock.

How It Works

1. A customer orders a menu item at the POS
2. The system looks up the item's recipe
3. Each ingredient quantity is deducted from the store's stock
4. Stock levels update in real time in the portal

Viewing Consumption Data

1. Navigate to Production > Consumption
2. Filter by date range, store, or product
3. Review ingredient consumption totals
4. Compare actual consumption against expected usage to identify discrepancies

Waste Management

Recording waste helps you track losses, identify patterns, and reduce costs.

Recording Waste

1. Navigate to Production > Waste Management
2. Click + Record Waste
3. Select the ingredient or product wasted
4. Enter the quantity and reason:
   - Expired
   - Spoiled
   - Over-production
   - Preparation error
   - Other
5. Add optional notes for context
6. Click Save

Waste Reports

1. Go to Production > Waste Management and select the Reports tab
2. Filter by date range, category, or waste reason
3. Review key metrics:
   - Total waste value (in currency)
   - Waste as a percentage of total consumption
   - Top wasted items
   - Waste trends over time

Food Cost Analysis

Food cost percentage is critical for restaurant profitability.

Viewing Food Cost Reports

1. Navigate to Analytics > Restaurant Reports
2. Select Food Cost Analysis
3. Review metrics per product or category:

Healthy Food Cost Targets

Tips & Best Practices

• Keep ingredient prices current — update costs when you receive new supplier invoices to maintain accurate food cost calculations
• Record waste daily — consistent waste tracking reveals patterns that help reduce losses over time
• Review prep variance — large gaps between planned and actual prep may indicate portioning issues
• Set reorder points on all ingredients — avoid running out of key items during service
• Use consumption reports — compare theoretical vs. actual usage to detect theft or portioning errors

Quick Navigation

Need help? Contact support at support@stogly.com