Coffee beans
Above reorder level2 × 18 gFor this order→216g
Opening the service…
Opening the service…
MENUS & INVENTORY / BEHIND EVERY PLATE
A beautiful menu on the outside. Recipes, ingredients and clear decisions underneath. Connect what you serve to what you have.
Look behind the menuTHE RECIPE
ONE CAPPUCCINO
01 / FROM THE MENU TO THE STOCKROOM
A menu item knows its recipe. A committed order puts those quantities to work—so the stock record follows the ingredients, not just the finished dish.
THE DISH → THE RECIPE → THE INGREDIENTS
ORDER #041 · Table 08
Choosing
RECIPE / PER SERVING
Recipe yield1 serving
Choosing
ON THE SHELF
Reorder level · 54 g
Reorder level · 600 ml
RECIPE REQUIREMENT / THIS ORDER
Coffee beans2 × 18 g = 36 g→
Milk2 × 180 ml = 360 ml→
Link each ingredient, its unit and the recipe yield. Vividish uses those quantities to calculate consumption.
Your recipes are the foundation. Keep quantities and units accurate as your menu evolves.
03 / KEEP THE RECORD GROUNDED
Orders explain usage. Receipts explain deliveries. A physical count brings the record back to the shelf—with a visible adjustment, not a number quietly overwritten.
THE SHELF AND THE RECORD, RECONCILED
BEFORE THE COUNT
1,000mlPHYSICALLY COUNTED
Not counted yetStock stays unchanged until the count is saved.
MILK / STOCK COUNT
MOVEMENT HISTORY
| Reason | Change | Balance |
|---|---|---|
| Goods received | +1,000 | 1,000 |
Not counted yet
The received litre is recorded as a positive stock movement. The balance now reads 1,000 ml.
Categories, descriptions, photos and prices shape the menu. Publication controls what you share; recipes and ingredient availability add the operational context. Saving a recipe does not publish a dish.
Configured modifier recipes can add ingredient demand to the base recipe. Recipe and purchase units use configured conversions into the stock unit. An extra is not automatically a substitution—set up the recipe you actually serve.
Suppliers, purchase orders and checked receipts support replenishment. Counts, waste, returns and restocking record different physical reasons for a stock change. A payment refund alone does not put ingredients back on the shelf.
No. Low-stock signals help you decide what needs attention. The team stays in control of purchasing, receiving and menu holds.
Start with the recipes behind your best sellers. Give a new café a solid foundation—or bring clarity to a menu that has grown with your business.
Talk about your menuSee how service connects