Workly Inventory connects what you buy to what you sell. Every ingredient has a supplier and a price, every recipe knows its cost, and every count keeps the theoretical stock honest - so margin stops being a quarterly surprise.
Ingredients and suppliers, structured
Manage your full ingredient catalogue with supplier links, purchase units and current prices. When a supplier price changes, every affected recipe cost updates with it.
Recipes that know their cost
Build basic recipes and assemble them into assortments and menus. Automatic cost calculation shows food cost and margin per dish, so pricing decisions are made with numbers, not instinct.
Counts that keep stock honest
Run structured stock counts with the count program, track levels in real time, and see exactly where usage and reality drift apart.
How it works
- Load your ingredientsImport or add ingredients with suppliers and prices.
- Build recipesCompose dishes and assortments; costs calculate automatically.
- Track stockPurchases and usage keep theoretical levels current.
- Count and correctPeriodic counts reconcile reality and expose drift.
Frequently asked questions
How are margins calculated?+
Each recipe sums its ingredient costs from current supplier prices; margin is computed against your selling price and updates whenever a price changes.
What happens when a supplier changes prices?+
You update the ingredient once - every recipe, assortment and margin that uses it recalculates instantly.
How do stock counts work?+
The count program walks you through a structured count; differences against theoretical stock are visible immediately.
Can I import my existing ingredient list?+
Yes - the import wizard takes spreadsheets, so you start from your current catalogue rather than a blank page.
Does it work across multiple locations?+
Yes, stock and catalogues can be managed per location within one organisation.
Stop guessing your food cost.
Request a demo and see how Workly reveals your real margins.