Stock, recipes and food cost in one system. Every sale writes off the ingredients it used, so your numbers stay right without a spreadsheet.
Stock is held in lots. Receive 10 kg of chicken at one price and 8 kg next week at another, and POSolid keeps them apart and consumes the oldest first — so a dish costs what the goods that went into it actually cost, not a rolling average.
Everything that moves leaves a line in the ledger: deliveries, sales, waste, write-offs, returns and stocktake corrections. When on-hand looks wrong, the answer is in the history rather than in someone's memory.
Every change of stock leaves a line: what came in, what a sale consumed, what was thrown away and why. Each row carries the lot it came from and what that quantity cost, so a number you do not recognise can be traced back to the delivery that produced it.
Filter by product, by movement type or by date range, and the totals at the top follow the filter — received, consumed and written off for exactly the period you are looking at.
A recipe lists what a dish is made of — 180 g of beef, 50 g of cheese, one bun. Items, variants and modifiers can each have their own, so a large portion depletes more than a small one, and extra cheese takes the cheese.
Sell the dish and the ingredients leave stock on their own. If something is missing you get a shortfall record instead of silently negative stock — and a dish you would rather not itemise can simply carry a fixed cost you type in.
A dish is not just a price. Once POSolid knows the recipe, every sale updates your stock and your cost at the same moment.
Food cost appears where the decision is made: next to the price field while you edit an item, and on one page that ranks the entire menu by cost, margin and food cost %. Prices come from the menu, costs from real purchase prices — you never maintain a second list.
After service the cost report turns the same ledger into what stock cost you and what it earned, by product and by dish. Dishes still missing a recipe sort last rather than pretending to cost nothing.
Each delivery keeps its own purchase price and the oldest is used first, so costs stay exact instead of averaged.
Read the guide →Attach ingredients to items, variants and modifiers. Every sale writes them off automatically.
Read the guide →Plate cost, food cost % and margin across the whole menu, measured against the target you set.
Read the guide →Say what you expect to sell — or fill it from sales history — and the recipes turn it into a shopping list, minus what is already on the shelf.
Read the guide →Count what is on the shelf and post the difference; see what stock cost you and what it earned.
Read the guide →Yes. Menu items, variants and modifiers each carry a recipe of what one serving consumes, and every sale draws those ingredients out of stock. You enter data only when goods arrive or when you count.
It prices each recipe from what you actually paid for the ingredients you hold, then divides that plate cost by the item's net price — net, because the tax you collect is not yours to keep. The figure sits next to the price while you edit the item, and on a page that ranks the whole menu.
COGS is what the ingredients you actually sold cost you. Every write-off records the price of the specific delivery it came from and the dish it went into, so the cost report shows cost, revenue and margin per menu item for any period. Refunds net out and waste is reported separately.
Yes. Each delivery becomes its own stock lot at its own purchase price, and write-offs take the oldest lot first. Consuming 12 kg across a 4.00 lot and a 4.50 lot is costed exactly, never at a blended rate.
Yes. Buy in 25 kg sacks, hold stock in kilograms and write off 180 grams per portion — POSolid converts between any units that share a base. Renaming or redefining a unit later never re-values what already happened.
Open a count, enter what is physically on the shelf, and complete it. Nothing touches stock until you do, so a cancelled count leaves no trace. Variance is measured against on-hand at the moment you post, which means a delivery booked mid-count shows up in the report instead of disappearing into it.
No. Items without a recipe sell normally and simply deplete nothing. Start with the ingredients that are expensive or run out first, and add the rest as you go — a recipe can also carry a cost you type in while its ingredients are not yet priced.
Yes — that is what supply planning does. List the dishes you expect to sell over the days a plan covers, or fill the plan from what really sold on comparable days, and the recipes explode it into raw products. What you already hold is deducted, the rest is grouped by the supplier you buy it from, and you can export the list or receive the delivery straight into stock when it arrives.
Inventory, recipes and food cost in one place — start in minutes, no hardware needed. Included from the Professional plan up.
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