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Ingredients and inventory

Track raw ingredients, write recipes and manage suppliers — Qavyo deducts stock automatically on every sale.

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Open Ingredients from the sidebar.

1. Add ingredients

  1. Ingredients → Ingredients → Add ingredient.
  2. Name, unit (kg / g / litre / piece), current stock on hand, reorder level, cost per unit.
  3. Save.

Repeat for every raw material you use.

Set a realistic reorder level. Qavyo alerts you in Ingredients → Low Stock Alerts the moment a stock level drops below it.

2. Write recipes

A recipe links a menu item to its ingredients. Every time that item sells, Qavyo deducts the recipe quantities from stock.

  1. Menu → Menu Items → open an item → Recipe → Add ingredient.
  2. Choose the ingredient and enter the quantity per portion (e.g. 0.2 kg chicken per burger).
  3. Repeat for every ingredient in the dish.
  4. Save.

Once recipes are in, Qavyo shows food cost percentage per dish in the P&L report.

Qavyo ingredient stock levels
Stock levels update automatically after every sale — no manual counting needed.

3. Restock alerts and planner

  • Ingredients → Low Stock Alerts — items below reorder level.
  • Ingredients → Restock Planner — suggested order quantities based on recent usage.

4. Add suppliers

  1. Procurement → Suppliers → Add supplier.
  2. Name, phone, email, payment terms.
  3. Save.

5. Raise purchase orders

  1. Procurement → Purchase Orders → New purchase order.
  2. Choose supplier, add ingredients and quantities.
  3. Send to supplier (emails the PO) or just Save for internal use.
  4. When the delivery arrives, open the PO → Receive → enter actual quantities. Qavyo adds them to stock.
Qavyo purchase orders list
All purchase orders in one place — pending, received or partially delivered.

6. Track other expenses

For rent, utilities and non-ingredient costs, go to Expenses in the sidebar and add each expense with amount, date and category. These feed into the P&L report.

What's next

Loyalty → — reward your regulars with points.