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Stock that moves itself.

Live deductions on every order, transfer and waste log. Real numbers, real time, across every venue — without a fortnightly count to find out where you're bleeding.

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  • 4–7% of food cost typically recovered in the first quarter
  • 30% less time spent on stocktakes
  • Daily variance signal — not monthly
  • 1 ledger across every venue, every shift

A live ledger of every gram you own.

The stock view runs alongside service. Sales draw down recipes, transfers move stock between venues, waste logs reduce on-hand. The number you see is the number on the shelf — not last Sunday's count.

Updated the moment a ticket fires

Stock — Wagyu rump 200g Live · 11:47 AM
  • Opening (Mon 6am) 42 portions
  • Sold via POS −18
  • Transferred to Surry Hills −6
  • Waste — over-cook (lunch) −1
  • On hand now 17 portions

From counting backwards to seeing what's happening.

Most operators only know what their stock did weeks after the fact. Live tracking puts the knowledge inside the shift, not on the spreadsheet you open after close.

The stocktake-only way

You find out at month-end.

  • Variance turns up four weeks after the cause
  • Theft and over-portioning are invisible until the count
  • Orders are guessed from gut feel, not actual usage
  • The closing P&L is a surprise every time

Live stock with Equimise

You see it the moment it moves.

  • Variance flagged the day it happens
  • Over-portioning patterns visible by section and shift
  • Order suggestions built from real consumption
  • Margin known at every service, not at month-end

One ledger, fed by every part of the venue.

Stock isn't a side database — it's the spine of the system. Every action that touches an ingredient writes to it.

  1. A ticket fires on the POS

    The dish's recipe runs. Each ingredient deducts its yielded portion from on-hand stock automatically.

  2. A delivery is logged

    Receive the goods on the tablet. Stock goes up, the cost goes onto the line, the price drift over time is recorded.

  3. A waste event is tapped

    Reason coded — spoilage, prep error, comp, staff meal. Auto-priced at the current cost and tied to a person and a shift.

  4. A transfer between venues

    Move stock from Surry Hills to Bondi with a tap. Both venues update at once. Value follows the goods.

  5. Variance is flagged early

    If actual stock drifts beyond what the recipes and waste logs would predict, you hear about it before count day.

What operators ask before switching.

  • Do we still need to do stocktakes?

    Yes — but as an audit, not the only number you trust. Most venues move from weekly full counts to a monthly cycle plus rolling spot checks on the high-value lines.

  • What if we sell something not on the menu — a special, a comp, a staff meal?

    All of it deducts. Specials get a recipe at creation. Comps and staff meals tap a one-screen log with a reason code. Nothing untracked leaves the kitchen.

  • Does it work across multiple venues?

    Yes. Each venue has its own stock ledger, with transfers between them as a first-class action. Owners see the rollup, GMs see their venue.

  • What happens if the wifi drops mid-service?

    Sales and waste log on-device and sync when the connection returns. The ledger reconciles automatically — no manual catch-up at close.

The rest of your back-of-house, on the same data.

Stop counting backwards.

Book a 30-minute walkthrough. We'll plug Equimise into your menu, your suppliers and your POS — and show you the leaks live.

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