Recipes, dish costs and ingredient movement in one system. We configure iiko inventory accounting for your restaurant in Kazakhstan and show where discrepancies arise.
A recipe defines consumption per serving, warehouse documents record movement, stocktaking checks the physical count, and reports show quantities and value. These iikoOffice screens illustrate the workflows we help configure.
An iiko recipe card defines ingredients, quantities, gross and net weights, processing losses and finished yield. The system uses these values to calculate cost and, with the chosen accounting method, deduct ingredients after a sale. Separate recipes can be set for different sizes, with version history showing changes.
iiko stocktaking compares counted goods and preparations with recorded balances and highlights differences. You can count an entire warehouse or a selected group. During a trading day, stock movement can be taken into account so sales and receipts do not distort the comparison. We help set up counting procedures and staff permissions.
The extended stock movement report shows opening balance, receipts, sales, transfers, write-offs, stocktake adjustments and closing balance. Filters by warehouse, item group and period help identify negative stock and investigate individual discrepancies.
The value view of the same report lets you compare quantities and costs for balances, receipts, sales and write-offs. Managers can see which items hold inventory value and which operations changed it. Accuracy depends on properly recorded purchases and accounting settings.
iikoOffice covers the broader inventory workflow. Other tools in the section include:
Warehouses and units form the basis of inventory records. Accounting and tax categories, local taxes, manufacturers, concepts and payment attributes classify transactions. Suppliers, incoming and outgoing invoices, supplier and customer returns, supplier price lists, an internal price list and a price report support purchasing and comparison.
Stocktakes can cover all items or a group at the end of or during the day, with barcode scanner entry. Transfers can use one internal transfer document or a two-document flow. Separate records cover write-offs, preparation, processing, sales and disassembly; iikoKitchen brings some document work to the POS. Barcode printing in iikoFront and exporting data to scales are also available.
Warehouse balances show available items; negative-stock correction and reconciliation reports help investigate below-zero items. The extended stock statement and item movement report explain receipts and consumption. Cost-change, purchasing and purchase-discrepancy reports help review values and documents. The goods report and certificates add further item-level control.
ABC/XYZ analysis reveals item demand. Period sales, unsold-dish and dish reports help review the menu. The ingredient-in-dish report links products to recipes, while a custom report brings selected measures together.
Dish ABC/XYZ analysis, menu recommendations, price trends and what-if scenarios help compare popularity, cost and possible price changes before making a decision.
Tell us about your menu, warehouses and current accounting process. We will show how recipes, documents and reports fit together, then plan implementation and quote iiko for your venue.
Tell us about your business. We will match iiko, equipment and integrations to your workflow.
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