Inventory Management
Inventory management without a clipboard.
Wastage and running out are the same problem wearing different clothes: you don't know what's in the building. Eclyde counts stock down as the orders go through.
In short
Eclyde Inventory Management deducts ingredients from stock as orders are rung in, sends low stock alerts at thresholds you set, logs wastage by reason, and holds supplier prices and lead times. When a supplier price changes it recalculates the margin on every dish that uses the ingredient. Recipes must be mapped first.
Updated 20 August 2026
Eighty-sixed at half seven on a Friday
Somebody went to the walk-in for mozzarella and there isn't any, and now a server is at table twelve apologising for the third pizza in a row. That's not a stock problem, it's an information problem: nothing told you at four o'clock that you had two hours of mozzarella left. Sell ten margheritas on Eclyde and the dough, the sauce and the cheese come down in real time, so the number in front of you is the number in the fridge.
Alerts before you run out, not after
Set a floor on any ingredient and you hear about it when stock drops through it, not when a chef does. Items 86 themselves on the menu at zero rather than continuing to sell, which saves the phone call and the refund.
- Your own threshold per ingredient
- Alerts by push and email
- Automatic 86 when an ingredient hits zero
- Early warning based on what's usually sold
Wastage, with a reason attached
Spoiled, over-prepped, sent back, staff food. Four buttons, ten seconds, and after a month you've got the shape of where your GP is leaking. The pattern is usually boring and expensive: too much prep on a Monday, one dish that gets returned more than the rest, a delivery day that leaves too little shelf life. It's easier to fix a Monday than to fix a whole menu.
Suppliers and what they're charging this week
Prices, lead times and contact details in one place, with purchase orders generated off what you've actually got and what you'll actually sell. When two suppliers quote for the same line you can see the difference rather than remembering it wrong.
The moment beef goes up eleven per cent
Your burger doesn't cost what it cost last March. When a supplier price changes, Eclyde reprices every dish that ingredient touches and shows you the new margin, ex VAT, before the month closes. Some dishes will have quietly stopped making money and you'll find out in an afternoon rather than at the year end.
Somebody still has to count
This is the honest part. Deduction is only ever as accurate as your recipes, and recipes drift the moment a chef is heavy-handed with the cheese. Most restaurants still do a physical count once a week on the expensive lines and let Eclyde reconcile the difference. The count takes twenty minutes instead of a Sunday, but it doesn't disappear, and anyone telling you otherwise has never run a stocktake.
Questions, answered straight.
Not covered here? Just ask us.
Do I need to enter every ingredient manually?
We build the ingredient list and the recipe mappings with you during onboarding, working off your menu and your last few invoices. It's the biggest single job in the setup and it's worth doing properly, because everything downstream, deduction, margins, waste analysis, is only as good as those recipes. After that it runs off each order without anyone touching it.
Can it handle recipe-level tracking?
Yes, down to the gram. A burger is so much beef, so much cheese, a bun, and Eclyde tracks each of those across every dish that uses them, so beef going up affects the burger, the chilli and the Sunday special at the same time. Sub-recipes work too: make a sauce once, use it in five dishes, and the stock comes off the base ingredients.
Does it support barcode scanning?
Yes, with any standard USB or Bluetooth scanner. Scan a delivery in and stock goes up against that supplier's prices, which also means the delivery that came up two crates short shows itself rather than being discovered a fortnight later. Not every supplier barcodes everything, so expect to key in some lines by hand.
How long does the setup actually take?
Typically a week or so of back and forth, and most of that is waiting on you rather than on us. We build the ingredient list and the recipes from your menu and your recent invoices, then a chef has to walk through them and correct the portions, because the spec sheet and what actually goes on the plate are rarely the same document. That review is the whole job. Rush it and every number downstream is wrong in the same direction.
What about specials that change every week?
Write the recipe when you write the special and it deducts like anything else. Leave it unmapped and the ingredients it uses will drift out against your counted stock, which is fine for a one-off and a nuisance if you run a changing board every week. Sites with a rotating menu usually map the base recipes, the stock, the sauce, the mix, and let the garnish go.
Do I still need to do a stocktake?
Yes, and be suspicious of anyone who tells you otherwise. Deduction is only as good as the recipes behind it, and portions drift the second somebody is in a hurry with the cheese. Most restaurants count the expensive lines weekly, meat, fish, spirits, and let Eclyde reconcile the gap so you can see whether the difference is drift, waste or something walking out the back door. It is twenty minutes rather than a Sunday, but it does not go away.
Keep reading
See it run your restaurant.
Twenty minutes on your menu and your numbers. We'll show you what actually changes in the first month and exactly what it costs. If it's not right for your restaurant, we'll tell you that instead.
- Live in days, not months
- We build your menu and train your staff
- No contract, and thirty days to change your mind
Rather just ring us? +353 87 438 8032
Tell us about your restaurant
We reply the same day, usually inside a couple of hours.