Restaurant purchase and inventory
The purchase manager that never runs out.
agentji F&B is an agent that watches your stock and raises purchase orders by itself. It also shows you, in rupees and item by item, where money is leaking from the kitchen.
A 1 min 24 s walk-through with voiceover. Sample data throughout.
The core idea
The agent orders. You only check.
Most kitchens run out because someone forgot to indent. Here nobody has to remember. The agent does the round after every change to stock, and you stay in charge of the money with one number: your spend limit.
- 01
Reads the day's sales
Item-wise sales from your POS come in as a file: which dishes sold and how many plates.
- 02
Works out what the recipes used
Every plate is broken down to raw stock, with trim loss and base gravies counted.
- 03
Sees what fell below par
On-hand stock is compared with the reserve you set for each item.
- 04
Raises one order per vendor
Everything short from the same supplier goes on a single purchase order.
- 05
Sends what is under your limit
Orders below your spend limit go straight to the vendor. No one has to remember.
- 06
Holds the rest for you
Anything over the limit waits as a draft. You approve it with one tap.
- You can pause it any time. While paused, nothing is ordered until you say so.
Features
Everything between the vendor's bill and the plate.
Twelve things the product does today. Each one is in the live demo.
- 01
Agent ordering with a spend limit
The agent raises and sends purchase orders when stock falls below par. You set the rupee limit per order and can pause it any time.
- 02
Purchase orders and receiving check
Each delivery is checked three ways: ordered, received and billed. A short delivery becomes a claim against the vendor.
- 03
Recipe costing
Plate cost, margin and cost % for every dish, with trim yield on raw items and base gravies costed once and reused.
- 04
Par stock per item
Set the reserve for each item. Anything below par and not already on order is what gets indented.
- 05
Variance report
Expected stock against counted stock, item by item, with the unexplained loss shown in rupees. This is where pilferage shows up.
- 06
Wastage log
Spoiled, expired and overcooked stock is logged with a reason, so explained loss is kept apart from unexplained loss.
- 07
Blind stock count on a phone
The store keeper counts the shelf without seeing the expected figure, so the shelf gets counted and not copied.
- 08
Sales import
Upload the day's item-wise sales from your POS as a CSV file (date, item, quantity). The recipes turn plates sold into stock used.
- 09
Vendor portal
Suppliers see only their own orders. They confirm each one and quote the rate before delivery.
- 10
Rate-hike alerts
When a vendor quotes a higher rate, every recipe is re-costed and you see which dishes are hit.
- 11
Payables
Bills from received orders in one list, with claims held back from what you pay, and a CSV export for the accountant.
- 12
Roles
Separate views for owner, store keeper, chef, accountant and vendor. Each sees only the screens their job needs.
A closer look
How it works
Four steps, then it runs every day.
- 1
Set up the kitchen
Add your items, vendors and rates. Set a par for each item and enter recipes with trim yield.
- 2
Bring in the day's sales
Upload the item-wise sales file from your POS. Stock used is worked out from the recipes.
- 3
Let the agent indent
It orders what fell below par, one order per vendor, and holds anything over your limit for approval.
- 4
Receive, count, check
Receive against the order, count the shelf blind, and read where the money went in the variance report.
Who uses it
One kitchen, five views.
Each person signs in to the screens their job needs and nothing else.
Owner
Sees food cost, unexplained loss, rate hikes and short deliveries. Approves orders over the limit. Can pause the agent.
Store keeper
Receives deliveries against the order, does the blind count, imports sales and logs wastage.
Chef
Keeps recipes and yields right, watches stock against par and logs kitchen wastage.
Accountant
Works from orders and payables, holds back claims and exports the list as CSV.
Vendor
Sees only their own orders, confirms them and quotes the rate before delivery.
Roadmap
Not built yet.
These are planned and are not in the product today. We list them so you know exactly what you are looking at in the demo.
- Planned
WhatsApp ordering
The agent sends each order to the vendor on WhatsApp and reads the reply, because that is where most suppliers work.
- Planned
Supplier bill photo scan
Photograph the bill at receiving, including handwritten kaccha bills, and have the lines read for you.
- Planned
Direct POS sync
Sales pulled automatically from Petpooja, Posist, Rista and UrbanPiper. Today sales come in as an uploaded file.
- Planned
Swiggy and Zomato reconciliation
Delivery-app sales imported, with commission and payouts checked against what was sold.
- Planned
Tally and Zoho Books export
Purchases and payables in a format your accountant's software can import.
- Planned
Batch and expiry tracking
First-in, first-out picking with an alert before stock expires.
- Planned
Weighing scale at receiving
Weight read straight from the scale, with a photo of the delivery.
- Planned
Festival and season demand
Par levels raised ahead of Navratri, Diwali, Eid, wedding season and match days.
- Planned
Daily WhatsApp summary
Food cost, what went missing and what was ordered, sent to the owner every morning.
In discussion
Ideas we are weighing.
These came up in conversations with Indian restaurants. None is built and none is promised yet. Tell us which would matter in your kitchen.
Buying and vendors
9 ideas- Daily standing orders for milk, bread and vegetables
- Mandi rate tracking
- Rate comparison and rate contracts
- Vendor scorecard
- Cash purchases and petty cash
- Returns and debit notes
- Credit periods and a payment calendar
- Vendor payments by UPI
- Purchase budget the agent cannot exceed
GST and accounts
5 ideas- GST input credit register with HSN codes
- Matching vendor bills against GSTR-2B
- TDS on vendor payments
- Vendor ledger reconciliation
- Cash flow forecast from payables
FSSAI and food safety
6 ideas- FSSAI licence expiry reminders
- Cold room and freezer temperature logs
- Frying oil change log
- Allergen, veg, non-veg and Jain tags
- Calorie labelling
- Hygiene and audit checklists
Sales
2 ideas- Discount, complimentary and void tracking
- Dish profit after delivery-app commission
Kitchen and recipes
9 ideas- Prep and production planning
- Butchery yield tests
- Thali, combo and buffet costing
- Portion control checks
- Menu engineering
- Suggested menu price
- Substitutions when an item is out
- Staff meal accounting
- Chef's indent by voice or WhatsApp
Stock and store
9 ideas- Barcode or QR shelf labels
- Separate stores for kitchen, bar, veg and non-veg
- Store-to-kitchen issue slips
- Shift handover counts
- Dead and slow-moving stock
- Par levels that tune themselves
- LPG, charcoal and tandoor fuel tracking
- Crockery and breakage register
- Packaging stock for delivery
Bar
3 ideas- Liquor stock by bottle and peg
- State excise register
- Cocktail costing
Forecasting
3 ideas- Weather and weekday patterns
- Banquet and catering event costing
- Price trend warnings for onion, tomato and oil
Multi-outlet
4 ideas- Central kitchen production and dispatch
- Inter-outlet transfers
- Outlet comparison on food cost
- Franchise view with central rate contracts
Loss control
4 ideas- Missing-stock patterns by item, shift and person
- Alerts for unusual entries
- Full history of who changed what
- Approval levels by amount
Owner experience
6 ideas- Ask questions in plain language
- Hindi and regional language screens
- Voice input
- Works offline and syncs later
- Android tablet and phone app
- Thermal printing
See the agent order for a kitchen.
The demo kitchen has sample items, vendors, recipes and twelve days of sales. Switch between the five roles and change anything. It stays in your browser.
Live demo