Track every item from your central kitchen to each outlet kitchen, with a live stock balance at every level. Stock transfers, production planning, recipe costing, stock audits and a daily stock email, all in one system.
Most restaurant groups can see sales at every outlet but lose track of stock once it leaves the central kitchen. Touch4Bill closes that gap.
Every stock transfer from central to outlet is recorded in the system, so what was sent and what was received always match.
Every kilo leaving a kitchen is logged as billed, production or wastage, so there is no unexplained stock.
Production batches are costed from real purchase prices, giving you the cost per batch and per portion.
Low stock alerts fire at each level, central, outlet or kitchen, before an item runs out.
Stock audits compare physical counts with system counts and show the variance in kilos and rupees.
Balances update live at every level, and a stock summary lands in your inbox every morning.
Stock flows from the central kitchen to each outlet store, then to department kitchens, and is tracked at every step.
Stock leaving a kitchen is recorded against one of three reasons, so consumption always adds up.
Deducted automatically from each sales bill through the recipe linked to every menu item.
Raw materials used to make prepared items like gravies, doughs, marinades and sauces.
Spoiled, expired or discarded stock, logged with a reason so you can act on it.
Percentages are an illustrative example.
See exactly how much of each item sits in the central store, each outlet store and each department kitchen, updated with every purchase, transfer, issue and bill.
| Level | Movement | Balance |
|---|---|---|
| Central | Opening 20 + In 80 − Sent 60 | 40 |
| Outlet | Received 60 − Issued 45 | 15 |
| Kitchen | Issued 45 − Consumed 38 | 7 |
Example: chicken, kg, one day
Staff enter the physical count for any store or kitchen. Touch4Bill compares it with the system count and flags the difference, item by item and in rupees.
| Item | System | Physical | Variance |
|---|---|---|---|
| Chicken | 7.0 | 6.2 | −0.8 |
| Basmati rice | 12.0 | 12.0 | 0.0 |
| Cooking oil | 8.5 | 8.0 | −0.5 |
| Onion | 15.0 | 15.3 | +0.3 |
Before production starts, Touch4Bill checks every ingredient against stock and shows any shortfall. Once the batch is made, you see the cost per batch and per portion from real purchase prices.
| Chicken | 8 kg | In stock |
| Basmati rice | 6 kg | In stock |
| Ghee | 1.2 kg | Short 0.4 |
Set a minimum level for each item at each location. When stock drops below it, Touch4Bill raises an alert. Every morning, owners get a stock summary by email, with no need to log in.
If you prepare food or hold stock in one place and supply several outlets or counters, this is for you.
Central kitchen management software tracks raw materials and prepared items from a central kitchen or store to every outlet and its department kitchens. Touch4Bill records purchases, production, stock transfers, kitchen issues, consumption and wastage, and shows a live balance at each level.
The central kitchen creates a stock transfer to an outlet. The outlet store receives it, and its balance goes up while the central balance goes down. The outlet then issues stock to its kitchens such as hot kitchen, bakery, bar or cold storage, and each issue is recorded against that department.
Yes. Each menu item is linked to a recipe, so every sales bill deducts the right quantity of raw materials from the kitchen stock automatically. Production usage and wastage are recorded separately, so every kilo leaving the kitchen has a reason.
Yes. When you plan a production batch, Touch4Bill checks whether every ingredient is in stock, shows any shortfall, and calculates the cost per batch and cost per portion from your purchase prices.
Staff enter the physical count for a store or kitchen. Touch4Bill compares it with the system count, shows the variance for each item and the total variance value in rupees, so you can spot pilferage and wastage early.
Restaurant chains and franchise groups, cloud kitchen brands, caterers, hotel groups, bakery chains and canteen or institutional food contractors that prepare food or hold stock in one location and supply several outlets or counters.