Does stock go down on its own when I sell?

Yes, once an ingredient is linked to a menu item. The recipe sets how much each sale uses, and the sale draws that amount out of stock as you trade, so you are not deducting anything by hand at the end of the night.

Can I manage purchases and suppliers here?

Yes. Stock items hold their own supplier, unit and low-stock threshold, purchases are recorded against them with a history you can go back through, and a weekly purchasing report can be emailed automatically for anything sitting below its threshold.

What does the cost reporting actually show?

Tracked sales against FIFO cost of goods, plus loss and waste, stock check variance, profit, margin and inventory movement for the period you choose. Figures exclude VAT.

Can staff do the weekly supply order as a checklist?

Yes. In Tasks, a daily or weekly order list lets staff enter what to order, tap No order needed for the rest and flag what's urgent, and the review groups it all by supplier.

Keep every ingredient counted as you sell

Stock is tracked per ingredient with its own unit and a low-stock threshold. Link ingredients to menu items and every sale draws stock down as you trade, so low and out-of-stock states show up before service finds them.

See how it works

InventoryAll above threshold

Stock on hand

Main Storage

All above threshold

Pasta seccaIn stock

6.4kg

Low-stock threshold 4.0 kg

GuancialeIn stock

2.08kg

Low-stock threshold 2.00 kg

Pecorino RomanoIn stock

1.62kg

Low-stock threshold 1.50 kg

Acqua Panna 0.5 lIn stock

42pcs

Low-stock threshold 24 pcs

BaroloIn stock

22pcs

Low-stock threshold 12 pcs

Olive oilIn stock

4.8l

Low-stock threshold 3.0 l

Sale recorded

Carbonara

×1

No sales yet

Recipe deductions

Pasta secca−0.2 kg

Guanciale−0.08 kg

Pecorino Romano−0.04 kg

Stock that counts itself as you sell

Count it in once, link it to your menu and let every sale draw it down. Low stock shows up before service runs out, and the next order is half written.

15:30
Count it in, in the unit you use
The tonic goes in by the bottle, the gin by the centilitre and the lime by the wedge. Each item keeps its own unit and its own low-stock level.
Every stock item holds its supplier, unit and low-stock level.
19:42
Every sale draws it down
Two gin and tonics at the bar take 8 cl of gin, two tonics and two lime wedges off stock the moment they're paid. No tallies at closing time.
The recipe sets how much each menu item uses.
22:15
Low stock shows up before you run out
Tonic water drops under its low-stock level, and Fiest flags it while there's still time to order more.
Low and out-of-stock items stand out on the stock list too.
09:00
The next order is half written
The purchase order starts from what's running low. Check the quantities, send it, and record the delivery against it when it arrives.
A weekly purchasing report can arrive by email.

Stock count

Today's delivery

ItemUnitCountedLow at

Gincl1,400500

Tonic waterBottle2412

Lime wedgesServing6020

Draught lagercl5,0001,500

Burger bunsPiece4015

Each item keeps its own unit.

Save count

Stock

8 cl Gin

Two gin and tonics just sold at the bar

Gin1,048 clMin 500 clIn stock

Tonic water14 bottlesMin 12 bottlesIn stock

Lime wedges32 servingsMin 20 servingsIn stock

Draught lager2,950 clMin 1,500 clIn stock

Burger buns22 piecesMin 15 piecesIn stock

Stock

Low-stock alerts

Tonic water is running low

10 bottles left, low-stock level 12 bottles

Under the low-stock level

Tonic water10 bottles

Lime wedges14 servings

Add to purchase order

Purchase order

Wholesaler

Started from the items that are running low

ItemOn handOrderTotal

Tonic water0.2 l bottles1048€45.60

LimesPieces320€8.00

Gin70 cl bottles146€131.40

Add an item

Total excl. VAT

€185.00

Send order

Questions about inventory

Clear answers to the questions restaurant teams ask before changing a live service workflow.

All frequently asked questions

Works with the rest of Fiest

The same orders, menu and numbers run through every part of Fiest. These are the pages this one leads into.

See sales and reports
End of Day Report, VAT breakdown, payment methods and most ordered items, from live data.
Sell at the POS
Orders, payments and receipts from one screen your team learns fast.
Send orders to the kitchen
Orders reach Kitchen View and the kitchen printer. Each ticket goes from received to ready, and the floor sees when it is done.
Ask about your restaurant
Fiest AI answers from your own sales data and suggests the next move.

We do the setup, you just open

Send us your menu and we take care of the rest, whether you are opening or moving off another system.

Send us your menu
However you already have it. That is the only thing we need from you.
2 min
We set everything up
Products, prices, payments and your team, ready before you open.
Nothing to do
You open as usual
Every channel is already in sync, and we stay on the line through your first service.
Right away

See Fiest on your own menu

A short walkthrough shows the POS, Kitchen View, online ordering and reports working together for a restaurant like yours.

Book a demo See pricing

Keep every ingredient counted as you sell

See how it works

InventoryAll above threshold

Stock on hand

Main Storage

All above threshold

Pasta seccaIn stock

6.4kg

Low-stock threshold 4.0 kg

GuancialeIn stock

2.08kg

Low-stock threshold 2.00 kg

Pecorino RomanoIn stock

1.62kg

Low-stock threshold 1.50 kg

Acqua Panna 0.5 lIn stock

42pcs

Low-stock threshold 24 pcs

BaroloIn stock

22pcs

Low-stock threshold 12 pcs

Olive oilIn stock

4.8l

Low-stock threshold 3.0 l

Sale recorded

Carbonara

×1

No sales yet

Recipe deductions

Pasta secca−0.2 kg

Guanciale−0.08 kg

Pecorino Romano−0.04 kg

Stock that counts itself as you sell

Count it in once, link it to your menu and let every sale draw it down. Low stock shows up before service runs out, and the next order is half written.

15:30
Count it in, in the unit you use
The tonic goes in by the bottle, the gin by the centilitre and the lime by the wedge. Each item keeps its own unit and its own low-stock level.
Every stock item holds its supplier, unit and low-stock level.
19:42
Every sale draws it down
Two gin and tonics at the bar take 8 cl of gin, two tonics and two lime wedges off stock the moment they're paid. No tallies at closing time.
The recipe sets how much each menu item uses.
22:15
Low stock shows up before you run out
Tonic water drops under its low-stock level, and Fiest flags it while there's still time to order more.
Low and out-of-stock items stand out on the stock list too.
09:00
The next order is half written
The purchase order starts from what's running low. Check the quantities, send it, and record the delivery against it when it arrives.
A weekly purchasing report can arrive by email.

Stock count

Today's delivery

ItemUnitCountedLow at

Gincl1,400500

Tonic waterBottle2412

Lime wedgesServing6020

Draught lagercl5,0001,500

Burger bunsPiece4015

Each item keeps its own unit.

Save count

Stock

8 cl Gin

Two gin and tonics just sold at the bar

Gin1,048 clMin 500 clIn stock

Tonic water14 bottlesMin 12 bottlesIn stock

Lime wedges32 servingsMin 20 servingsIn stock

Draught lager2,950 clMin 1,500 clIn stock

Burger buns22 piecesMin 15 piecesIn stock

Stock

Low-stock alerts

Tonic water is running low

10 bottles left, low-stock level 12 bottles

Under the low-stock level

Tonic water10 bottles

Lime wedges14 servings

Add to purchase order

Purchase order

Wholesaler

Started from the items that are running low

ItemOn handOrderTotal

Tonic water0.2 l bottles1048€45.60

LimesPieces320€8.00

Gin70 cl bottles146€131.40

Add an item

Total excl. VAT

€185.00

Send order

Questions about inventory

Clear answers to the questions restaurant teams ask before changing a live service workflow.

All frequently asked questions

Works with the rest of Fiest

The same orders, menu and numbers run through every part of Fiest. These are the pages this one leads into.

See sales and reports
End of Day Report, VAT breakdown, payment methods and most ordered items, from live data.
Sell at the POS
Orders, payments and receipts from one screen your team learns fast.
Send orders to the kitchen
Orders reach Kitchen View and the kitchen printer. Each ticket goes from received to ready, and the floor sees when it is done.
Ask about your restaurant
Fiest AI answers from your own sales data and suggests the next move.

We do the setup, you just open

Send us your menu and we take care of the rest, whether you are opening or moving off another system.

Send us your menu
However you already have it. That is the only thing we need from you.
2 min
We set everything up
Products, prices, payments and your team, ready before you open.
Nothing to do
You open as usual
Every channel is already in sync, and we stay on the line through your first service.
Right away

See Fiest on your own menu

A short walkthrough shows the POS, Kitchen View, online ordering and reports working together for a restaurant like yours.

Book a demo See pricing

Keep every ingredient counted as you sell

Count it in, in the unit you use

Every sale draws it down

Low stock shows up before you run out

The next order is half written

Does stock go down on its own when I sell?

Can I manage purchases and suppliers here?

What does the cost reporting actually show?

Can staff do the weekly supply order as a checklist?

Works with the rest of Fiest

We do the setup, you just open

Send us your menu

We set everything up

You open as usual

See Fiest on your own menu

Keep every ingredient counted as you sell

Count it in, in the unit you use

Every sale draws it down

Low stock shows up before you run out

The next order is half written

Does stock go down on its own when I sell?

Can I manage purchases and suppliers here?

What does the cost reporting actually show?

Can staff do the weekly supply order as a checklist?

Works with the rest of Fiest

We do the setup, you just open

Send us your menu

We set everything up

You open as usual

See Fiest on your own menu