Live stock
Stock movement follows real selling patterns, getting you closer to the consumption and cost that actually matter.
- Fewer unexpected stock-outs
- Better replenishment control
- Less dependency on spreadsheets
Inventory and margin
Knowing revenue is not enough. You need to know what is left.
Mesero connects inventory, purchasing, stock counts, waste and recipes to real sales. That moves the conversation from total revenue to where margin is actually going.
- Stock
- Purchasing
- Food cost
- Waste
- Alerts
Recipe costing, live
What a dish costs, and what it leaves.
A costed recipe is a dish's recipe with a price on it: what goes in, in what quantity, and what each ingredient costs. Food cost is the share of the selling price that cost takes.
This is the burger from Mesero's demo menu, with its recipe. Move the price, or raise the beef, and see what happens to the margin before it happens in your till.
- With each dish's real recipe cost you know the margin it leaves today, not the one it left when you wrote the menu.
- Cost simulation (Pro) shows what would happen if an ingredient's price rose, before it does.
Example
House burgerThe recipe, with each ingredient's cost
- Minced beef180 g€1.76
- Brioche bun1 unit€0.45
- Cheddar30 g€0.34
- Potato250 g€0.24
- Olive oil20 ml€0.16
- Tomato40 g€0.07
- Lettuce0.1 unit€0.06
Cost of the dish€3.08
Food cost25.1%
Margin per dish€9.20
Under 30%: a healthy margin for a main course.
Core value
More margin control, less guesswork.
Inventory only matters if it feeds off the real pace of the business. If it has to be maintained elsewhere, it gets abandoned. Mesero keeps it next to sales and purchasing so it stays operationally relevant.
Purchasing and suppliers
Purchase orders, suppliers and stock entries share the same layer that consumes stock and reads margin.
- More structured replenishment
- Better supplier visibility
- Better traceability from purchase to use
Food cost and waste
Recipes, waste and adjustments help locate where margin is actually leaking, not just where it looks like it is.
- More visibility by item
- Clearer waste reading
- Better purchasing and menu decisions
Connected to the suite
Inventory only pays off when it touches sales and production.
The goal is not an endless warehouse system. The goal is a defensible margin reading because stock, kitchen and channels share the same operating layer.
With POS, QR and online
- Better consistency between what you sell and what you can fulfil
- Stronger control over limited or unavailable items
- Less risk of selling above real capacity
With analytics and purchasing
- Better product and channel margin reading
- More rational purchase ordering
- Stronger ability to correct waste and variance
Best fit
Businesses with wider menus, delivery mix or several locations.
The more complex the menu, the channel mix or the business structure, the more profitable it becomes to have real visibility into purchasing, stock and cost.
Ideal for
- Restaurants with recipe-level cost structure
- Operators with delivery volatility
- Groups running several sites and more serious purchasing
Operational impact
- Clearer net margin view
- Fewer stock-outs
- Better purchasing and counting discipline
Next step
Stop reading margin by instinct.
Mesero puts inventory inside the product, not into a separate tool. That is the difference between something teams actually use and something they abandon after a month.
- StockMore aliveSales feed the operational reading of inventory.
- PurchasingMore structuredMore confidence in buying with real context.
- Food costClearerProfitability stops being a guess.
- WasteMore visibleEasier to locate where margin leaks.