Live counts of every ingredient, bottle, keg, and paper good. Purchase orders, receiving, price history, and vendor performance scoring. Recipes deplete stock on the fly as tickets fire on the KDS, so on-hand numbers are always right, not "right as of last Wednesday."
Every capability listed below is included in the base module. No add-ons, no unlock fees, no per-seat surcharges. If you're on xRESTAURANTx, you have this.
Every menu item has a recipe. When the ticket fires on the KDS, every ingredient in that recipe subtracts from stock in real time. No week-end guessing, no manual counts to reconcile.
Set par by SKU, per day of week, per season. When on-hand drops below par, the alert fires, and the PO gets drafted automatically to the preferred vendor.
POs draft automatically from par breaches or forecast shortfalls. A manager reviews, adjusts, and sends. Repetitive staples can be flipped to auto-send so you never run out of pickle chips on a Saturday.
Delivery arrives, staff scans invoice or types PO number, system auto-matches line items. Short-ships, substitutions, and price variances get flagged before the invoice is marked paid.
Every incoming invoice is compared against the last N deliveries for that item. Price up more than your threshold? It gets flagged for review. Vendors quietly walking prices up is a common margin killer, and this stops it.
On-time percentage, price stability, quality complaints, short-ship rate. Vendors get an objective grade you can share with them or use to switch suppliers when performance slips.
Move stock between your locations in one screen. Both sides update in real time. Full audit trail of who transferred what, when, and why.
Two-tap waste logging: item, quantity, reason. Waste rolls into food-cost analytics separately from sold quantity so you can see exactly where margin is leaking.
Snap a photo of a paper invoice or upload a PDF. The system extracts vendor, date, line items, and prices, then auto-matches to the open PO. Anything that doesn't match cleanly is surfaced for review.
Every operator we onboard runs this same tutorial in their first week. Most complete it in one sit-down; the whole team is comfortable inside three shifts.
Every menu item gets a recipe: ingredients, quantities, unit of measure. This is what allows the system to deplete stock automatically on ticket fire.
For each SKU, set the minimum on-hand you want to see before an alert fires. Par can differ by day of week, by season, or by service.
Add each vendor with their catalog, pricing, and lead time. The system then knows who to draft the PO to when a par level is breached.
When a delivery arrives, staff scans the invoice or types the PO number. The system auto-matches line items and flags any price variance or short-ship.
Once a week, spend five minutes on the scorecard: on-time percentage, price stability, quality complaints, short-ship rate. Vendors get an objective grade.
xRESTAURANTx modules are not sold separately. Bundle everything, you pay one flat rate keyed to your restaurant's size, not a per-module upsell.
Concrete scenarios from actual operators using the module in production. Every scenario carries a metric or a mechanism, not a marketing slogan.
Chef pulls the 86 report at 4 PM. Every dish that can't be fired tonight is already flagged because a key ingredient dropped below the recipe threshold. Servers are briefed before doors open, so no guest hears "86" at the table.
Fast casual runs on velocity. When any SKU hits 20 percent of par, the system auto-drafts the PO and sends it to the preferred vendor without waiting for a manager. Manager gets a summary text at end of shift.
Downtown location is out of the seasonal special sauce; the airport location has three cases sitting. One tap moves two cases to downtown. Delivery driver swings by on the next route. No emergency vendor call, no expedited freight charge.
The same chicken sandwich lives in three virtual brands with three different prices. The recipe cost is the same across all three; the margin is different. Per-brand analytics show which brand is actually profitable at current ingredient prices.
Each menu item has a recipe attached. The instant a ticket fires on the KDS, the system subtracts every ingredient in that recipe from on-hand stock. If you sold 40 burgers, you burned 40 buns, 10 pounds of beef, 40 slices of cheese, and so on. No end-of-week guesswork.
The system drafts a purchase order to the preferred vendor for that item, sized to bring stock back to par plus your buffer. A manager reviews it, adjusts if needed, and clicks send. Or you can set auto-send for staples where you never want to run out.
Yes. Every SKU has a per-location on-hand count. Transfers between locations are one screen: pick the item, pick the source, pick the destination, hit send. Both sides update in real time, with an audit trail.
Yes. Every receiving event compares the invoice price against the last N invoices. If the price is up more than a threshold you set (default 5 percent), it gets flagged for review before the invoice can be marked paid.
Snap a photo or upload a PDF of the paper invoice. The system extracts vendor, date, line items, quantities, and prices, then auto-matches to the open PO. Anything that doesn't match cleanly is surfaced for staff review, so you never miss a short-ship or a price hike.
Yes. The waste log is a two-tap entry: item, quantity, reason (spoiled, dropped, comp'd, prep error). Waste rolls into food-cost analytics separately from sold quantity, so you can see exactly where your margin is leaking.
You can enter their catalog manually the first time, or upload a spreadsheet, or take a photo of their price sheet and let OCR pull it in. After that, POs generate automatically. Small local vendors rarely have an API, and that's fine.
xRESTAURANTx modules are designed to work together. These three are the ones most operators use alongside Inventory & Vendor Management.
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Book a 20-minute demo. We'll walk through Inventory & Vendor Management on your actual menu and vendor list, and show you how it lands on the floor.