How does hotel kitchen stock and recipe costing software track wastage?
SajhiloStay HMS guide · Updated
Give each dish a recipe with a realistic wastage %. When the POS sells 40 plates of momo, SajhiloStay HMS deducts the flour, meat, onion and gas those plates actually use, from the oldest batch first, and warns you about low or expiring stock. What the kitchen used and what the restaurant sold finally match.
The month-end question every owner asks — "how did we use 60 kg of meat when we only sold 40 kg of dishes?" — has no answer when stock lives in a notebook. Recipes give it one.
Worked example: 40 plates of momo
Say your recipe for one plate of buff momo uses 100 g of meat, 80 g of flour, 30 g of onion and a share of gas, with a 5% wastage allowance for trimming and spillage. (Your own figures go in — these are just an example.)
| Ingredient | Per plate | 40 plates | With 5% wastage |
|---|---|---|---|
| Buff meat | 100 g | 4.0 kg | 4.2 kg |
| Flour | 80 g | 3.2 kg | 3.36 kg |
| Onion | 30 g | 1.2 kg | 1.26 kg |
Sell 40 plates on a busy night and those amounts leave stock by themselves, at the moment of sale. Count the freezer next morning: if 6 kg of meat is gone instead of 4.2 kg, you know exactly how much is unexplained — and since when.
Oldest stock first, with expiry dates
- Every delivery is a batch with its own cost and expiry date.
- Sales consume the oldest batch first (FIFO), so cost is real and old stock moves.
- Expiring-soon and low-stock alerts appear before it is a problem.
- Several stores — main store, kitchen, bar — each with its own stock.
Buying and units
- Purchase orders record the supplier's VAT; receiving one creates the stock batches automatically.
- Buy in cases, sell in pieces: a crate of 24 bottles is stocked as 24, sold one at a time.
Basic inventory is in the Basic plan; full inventory and purchasing from Professional. More: what a recipe does and when an item shows out of stock.
See it yourself: try this live as Front Desk or Manager — no signup, or compare plans from NPR 15,000 a year.
Still not sure? Ask us the exact question about your property and we will answer it.