F&BosRestaurant inventory management software that tracks stock in real time
F&Bos is restaurant inventory management software for Indian restaurants, cafés, bakeries, sweet shops and cloud kitchens. Every bill deducts ingredients from gram-level recipes, wastage gets a rupee value, and ideal vs actual cost shows where food cost leaks. Included in Pro (₹15,000 per outlet per year); a ₹3,500/year add-on on Basic.
What the inventory module does
Real-time ingredient tracking
Stock levels update with every sale via recipe-linked deduction. What the screen says is what's on the shelf — with Inventory+ for advanced workflows.
Automated low-stock alerts
Set reorder points per ingredient. Get alerted before the Saturday rush — not during it.
Wastage module
A dedicated Wastage screen: log spoilage, prep waste and returns separately from consumption, each with a rupee value attached.
Ideal vs actual food cost
The diagnostic number most operators never see: what your recipes say you should have used vs what you actually used.
Purchase & supplier records
Track purchase prices over time — so when ghee jumps 9%, you see it in your dish costs the same week.
Feeds MarginMind AI
Inventory data powers dish-level margin analytics — built into F&Bos, not a bolt-on.
From purchase to plate in four steps
Map recipes to the gram
Link each menu item to its ingredients, with yield percentages for prep waste, so every dish has a true cost.
Record purchases
Log what you buy and from whom. Purchase prices are tracked over time, so a supplier price rise shows up in your dish costs.
Bill as usual
Every bill deducts ingredients automatically. Wastage, spoilage and returns are logged separately with a rupee value.
Count and compare
Compare ideal usage (what recipes say) with actual stock. The variance shows waste, over-portioning or pilferage.
What one plate of paneer butter masala really costs
Recipe costing turns a menu price into a food cost percentage. Illustrative prices below; use your own purchase prices.
| Ingredient | Recipe quantity | Purchase price | Cost per plate |
|---|---|---|---|
| Paneer | 120 g | ₹380/kg | ₹45.60 |
| Gravy base | 180 g | ₹70/kg | ₹12.60 |
| Butter | 20 g | ₹560/kg | ₹11.20 |
| Fresh cream | 30 ml | ₹220/L | ₹6.60 |
| Spices and oil | — | — | ₹6.00 |
| Recipe cost | ₹82.00 |
At a menu price of ₹320, food cost is 25.6%. If the kitchen actually puts 150 g of paneer on each plate, cost rises by ₹11.40 to ₹93.40, or 29.2%. At 40 plates a day that's ₹456 a day, about ₹13,700 a month, on one dish. F&Bos shows this gap every week as ideal vs actual variance, so you see it before month-end.
What to look for in restaurant inventory software
Whichever system you choose, check it does these nine things. Billing-only POS systems often stop at stock counts, which tell you what is left but not why.
| Capability | Why it matters | F&Bos |
|---|---|---|
| Recipe-linked deduction on every bill | Stock is right without manual entries | Yes |
| Gram-level recipes with yield % | Dish cost reflects real prep loss | Yes |
| Wastage logged separately from usage | Variance means something | Yes, with rupee value |
| Ideal vs actual variance | Shows where food cost leaks | Yes |
| Purchase and supplier price history | Catches price rises early | Yes |
| Low-stock alerts with reorder points | No stock-outs mid-service | Yes |
| Same system as your POS | No exporting bills into a separate stock tool | Yes, one app |
| Keeps billing during outages | Sales still count toward stock | Yes, syncs when back online |
| Multi-outlet view | Compare outlets on one screen | Enterprise plan |
Inventory is included in Pro (₹15,000 per outlet per year) and Enterprise; on Basic it is a ₹3,500/year add-on. Prices exclude 18% GST. See pricing.
Inventory for your kind of outlet
Milk, beans and bakery items
Catch over-pouring and short-shelf-life waste.
Café inventory guide → CLOUD KITCHENSDelivery-heavy menus
Keep food cost in check when commissions squeeze margin.
Cloud kitchen inventory guide → BAKERIESBatch production
Track flour, butter and yield across batches.
Bakery inventory guide → SWEET SHOPSWeight-based billing
Milk-based sweets spoil in days; wastage needs a rupee value.
Sweet shop inventory guide → CHAINSSeveral outlets
One dashboard for stock and margins across outlets.
Multi-outlet management →Learn the method: restaurant inventory management guide · how a POS updates stock · recipe costing · food waste reduction · food cost calculator
Common questions
How does restaurant inventory software reduce food cost?
It tracks stock in real time, deducts usage automatically from recipes on every sale, and compares actual vs expected consumption — exposing waste, over-portioning and pilferage. Logging wastage separately turns that gap into a rupee figure you can act on the same week. See our food cost percentage guide for target ranges.
Does F&Bos track wastage separately?
Yes. Wastage is logged separately from consumption, so your ideal-vs-actual variance means something. Low-stock alerts fire automatically, and wastage reports show the direct rupee cost of waste per ingredient and per dish.
Can F&Bos handle gram-level recipes for Indian menus?
Yes. Recipes are configured down to the gram, including yield percentages for preparation waste — so a dish's true cost reflects what actually leaves your store, not just what the recipe card says.
Is inventory included in the F&Bos price?
Yes on Pro (₹15,000 per outlet per year) and Enterprise, where stock, wastage and recipe-based deduction are part of the plan, not an add-on. On Basic (₹6,000 per outlet per year) inventory is an optional ₹3,500/year module. All prices exclude 18% GST. See pricing.
What happens to stock if the internet goes down?
F&Bos keeps billing during internet outages and syncs your data when the connection returns, so sales made offline still update stock once you are back online.
How long does it take to set up inventory?
Most restaurants complete the initial F&Bos setup, including menu input and ingredient mapping, within 1–2 hours with guided onboarding. Self-setup is free; assisted setup starts from ₹2,000.
Is F&Bos food and beverage (F&B) inventory software?
Yes. Food and beverage stock work the same way: dish ingredients, and milk, coffee and other drink ingredients, are deducted by recipe when the bill is raised. It's built for restaurants, cafés, bakeries, sweet shops, ice cream parlours and cloud kitchens.
What's the difference between restaurant stock management and inventory management?
Stock management counts what comes in and goes out. Inventory management adds recipe costing, wastage tracking and ideal vs actual variance, so you know why stock moved, not just how much is left. F&Bos does both in the same app as your billing.
Can I manage inventory for several outlets?
Yes. On the Enterprise plan (3+ outlets), the multi-outlet dashboard compares stock and margins across outlets on one screen. See multi-outlet management.
Stop discovering losses at month-end.
See your own ingredients tracked live in a free 20-minute demo.
Book Your Free Demo →Free 20-minute demo · Free self-setup, or assisted setup from ₹2,000 · WhatsApp: +91 79803 72217