Stock count by area
Cold room, storeroom, cellar: count in shelf order, on the phone. The stock value follows.
Features · Kitchen and bar
Stock counts, orders, recipes and hygiene, on the chef's phone.
The kitchen and the bar each have their own space: you count by area, order from the right supplier, know the cost of every plate, and the hygiene log fills itself in during service.
What Popote does for the kitchen and the bar
Orders by supplier
Popote suggests the quantities based on target stock, before each supplier's cut-off time.
Recipe cards and margins
Food cost of each recipe, margin and suggested price; preparations, batches and pre-batches for the bar.
Allergens
Calculated from the products in each recipe, and shown on the online menu.
Hygiene (HACCP)
Temperatures, cleaning schedule, deliveries, cooling, frying oil: the log is ready for the inspection.
Use-by labels
Printed during mise en place, with the batch number and the use-by date.
The screens
The modules
Stock and ordersStock counts by area, orders by supplier, waste and discrepancies.
Recipes and marginsRecipe cards, preparations, food cost and margins, menu allergens.
Hygiene (HACCP)Temperature checks, cleaning, traceability.
Questions
Does the bar have its own stock?
Yes: the bar has its own space, products, recipes and checks, separate from the kitchen.
Do all the products have to be entered by hand?
No: you can import them from a spreadsheet, or take a photo of an invoice.