Give recipes a clear cost
Use ingredient amounts and supplier prices to understand the cost of a dish.
Inventory & Ordering
Follow the ingredients.
Find the missing cost.
Know what arrived, what was used, and what is left.
Follow an ingredient- Buy and receive
- Set the recipe
- Record what was used
- Count what is left
- See the cost
See how it works
Follow an ingredient.
Tap a step or play the story.
A simplified stock example. The numbers are illustrative.
Inventory & OrderingIllustrative example
Not a product screen
Not a product screen
Create the purchase order. Check the delivery and record what arrived.
Delivery · Example
Check what came in
IngredientChicken
Purchase orderChecked
DeliveryRecorded
Stock recordUpdated
Supplier prices stay with the purchase.
Record how much of each ingredient goes into a dish, including prepared ingredients.
Recipe · Example
One dish, one clear recipe
Prepared chicken150 g
Rice250 g
Sauce30 ml
Kitchen referenceChicken rice bowl
The recipe gives expected usage a clear starting point.
Sales use the recipe to work out ingredient use. Staff also record waste and other changes.
Stock movement · Example
Sales and waste both count
Ingredients in sold dishesRecorded
Waste and spoilageRecorded
Reason and personKept
Expected stock left20 kg
This is what the stock record says should remain.
Count the real stock. Klicc compares it with what should be there.
Stock count · Example
Expected versus counted
Expected20 kg
Counted18.7 kg
Difference1.3 kg short
The difference needs a check. It does not tell you the cause.
See the stock difference in pesos, so you know what to investigate first.
Owner report · Example
A small gap has a cost
Shortfall1.3 kg
Example cost per kg₱240.00
Cost to check₱312.00
Check portions, waste records, deliveries, and counts.
1 / 5
Less guesswork in the kitchen.
A stock count shows what is there. Comparing it with the recipe and sales helps explain what is missing.
Keep waste visible
Record spoilage and other stock changes with a reason.
Make buying easier to check
Keep purchase orders, deliveries, and supplier prices together.
What you can see
What should you check first?
Start with the question you need answered.
Where is the gap?
- What should be left?
- What did we count?
- How much is the difference worth?
Are portions consistent?
- Which ingredients go into each dish?
- How much is used per portion?
- What does prep change?
Did we get what we ordered?
- What did the supplier charge?
- What actually arrived?
- Does it match the purchase order?
Bring one recipe.
Let’s follow its ingredients.
See how buying, sales, waste, and stock counts connect.
Book a Demo It all starts with a Klicc.
All-in-one Restaurant Management System, built by Innovex Solutions for Philippine restaurants, cafes, bars.
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BIR Compliant Receipting & Reporting