A consistent stock vocabulary
Define the inventory item, SKU, unit, minimum level, supplier and unit cost so purchasing and adjustments use the same record.
Inventory and supply
Know what stock your restaurant has, where it is and what it cost
Rosuii organises inventory items, units, cost, supplier and branch quantities in one operational record. Purchasing, receiving, production and wastage documents update that stock history.
Branch stockLow-stock visibilityPurchasing + wastage
Inventory and supply
Who this feature is for
For restaurants moving stock control out of notebooks and disconnected sheets
- Owners checking low stock before service
- Managers buying from multiple suppliers
- Kitchens recording production batches and spoilage
- Multi-branch teams separating outlet stock
Operational benefits
What this changes in daily service
Branch-aware quantities
Track stock in the branch context instead of mixing every outlet into one number.
Documents explain movement
Purchase receiving, production, wastage and manual adjustments provide operational reasons for stock changes.
How it works
A practical three-step workflow
1. Set up stock items
Create categories and items with units, costs, minimum levels, supplier and branch context.
2. Record movement
Use purchase orders, receiving, production, wastage or adjustments for the relevant stock event.
3. Review exceptions
Check current quantities and low-stock reporting before buying or moving stock.
What is included
- Inventory categories and items
- SKU, unit, cost and minimum stock
- Supplier and branch context
- Stock adjustment workflow
- Purchase orders and receiving
- Production and wastage records
Frequently asked questions
Can Rosuii show low-stock items?
Yes. Inventory items have minimum-stock values that support low-stock visibility.
Can I keep stock by branch?
Yes. Inventory and related operations use branch context.
Does every POS sale automatically deduct recipe ingredients?
Rosuii does not currently claim automatic recipe-level ingredient deduction for every sale. Use the available stock, production, wastage and adjustment workflows according to your operating process.
See this workflow in your restaurant
Start on the Free plan or open the demo, then choose a plan only when you need higher limits or connected modules.