Kitchen Stock and Indents for Restaurants

Name: GullySystem
Address: #257, 3rd Floor, Sri Nanjundeshwara Complex, Service Road, Nagarbhavi 8th Block, Outer Ring Road, 2nd Stage, Bengaluru, Karnataka, 560072, IN
Telephone: +91-8095858589

The store holds provisions, vegetables, dairy, meat and packing material, and every issue to the kitchen is written against an indent. Wastage is entered with a reason.

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What the store counts

Items are held in the units your supplier and your cook actually use. Nothing is converted.

Dry provisions

Rice, dals, atta, oil, masala, sugar and tea are counted in kilos, litres or packets. Each carries an indent level below which it is flagged.

Fresh items

Vegetables, greens, paneer, milk, curd, chicken and fish come in daily. These are counted and used fast, so the opening count matters more than a long history.

Packing material

Boxes, foil containers, bags, spoons and tissue are issued to the parcel counter. They run out quietly. That is why they are counted here with everything else.

Gas and consumables

Cylinders received and put to use are recorded, along with the cleaning material handed to stewards.

Indents and issue to the kitchen

A cook or the kitchen in charge raises an indent for what the shift needs. The store issues against it, and the issue note carries the item, the quantity and who collected it. Issue can be entered at the level your kitchen will keep up with, which for most restaurants is once or twice a day rather than dish by dish. Where recipes are held, dishes billed can be read against the issue made. A difference is a question, not a verdict.

Wastage and what the count shows

Wastage entry

Spoiled vegetables, curd gone sour, a dropped tray or a dish returned by a guest are entered with a reason and a quantity.

Physical count

A physical count can be taken on any day you choose, and the counted figure replaces the running one with the difference kept on record for the owner to read.

Items to buy

Anything below its indent level joins a buying list. The purchase man carries it to the market in the morning.

What the store cannot do for you

It cannot count what the kitchen does not enter
It does not value your stock for a balance sheet
It does not decide a recipe quantity on your behalf
It does not order from suppliers by itself

FAQ

Frequently asked questions

Must the kitchen enter issue dish by dish?

No. Daily or per shift issue is enough for most restaurants, and the level is settled with you at set-up.

Can packing material be counted too?

Yes. Boxes, bags and containers are items like any other, issued to the parcel counter and flagged when low.

How is a vegetable sold by weight handled?

In kilos, with the market purchase entered the same way, so issue and purchase read in one unit.

Will it tell us where food cost is leaking?

It shows issue against dishes billed and wastage entered. Reading that against your own cooking practice is for the owner.

Can two outlets draw from a central kitchen?

Yes. The central kitchen issues to each outlet, and both counts move on the same entry.

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