Ingredient stock on hand
Manage receiving and counted quantities for beans, milk, syrup, and other ingredients.
Cafe inventory management
Ingredient purchase prices change, and one menu sale consumes several ingredients. Connect receiving, recipes, and menu sales so stock and cost move together.
Manage receiving and counted quantities for beans, milk, syrup, and other ingredients.
Connect recipe usage to current ingredient costs and review the expected cost of each menu item.
Use linked recipes to reflect ingredients consumed by menu sales.
Match Toss Place products to internal menu items and continue the sales workflow.
Start with core menu items and frequently used ingredients before moving every item at once.
Add each ingredient's base unit, opening stock, and purchase information.
Enter actual received quantities and prices to update stock and cost.
Define the ingredients and usage quantity for one menu item.
Compare calculated ingredient stock with physical counts and adjust differences.
New receiving prices flow into ingredient and menu cost calculations.
Recipe quantities connect sold menu units to ingredient consumption.
Counts show waste, omissions, and other differences from recorded quantities.
Set a base unit for each ingredient and record the amount used by one menu item in its recipe.
You can record sales directly. Toss Place users can also match products to continue the connected sales workflow.
Use product import to add existing information, then connect ingredients and recipes in stages.
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Create an account and use the free plan without registering a payment method.
Start free with up to 50 products