Menu & Inventory
When the mutton runs out, the menu knows.
Dishes are linked to the ingredients they use. As orders deplete stock, Crustrol warns the kitchen early and marks dishes 86 everywhere they are sold.
Stock and menu availability
Mutton Rogan Josh marked 86 on all menus
Prawn Koliwada - about 4 portions left
Paneer restocked - dishes back on
Recipe-linked stock
Every dish knows its ingredients
Auto 86
Sold-out dishes leave every menu
Low-stock warnings
Portions left, before it is too late
One menu source
Dine-in, counter and online stay in sync
Recipes
Know how many portions are left, not just how many kilos.
Add a simple recipe card for each dish. Crustrol converts stock on hand into portions you can still sell, and updates the number with every order fired.
- Portion maths. Stock divided by recipe quantity, shown per dish.
- Shared ingredients. Paneer used in five dishes depletes once, correctly.
- Wastage logging. Record spoilage and staff meals so stock stays honest.
Paneer Tikka
1 portion- Paneer180 g
- Hung curd40 g
- Capsicum and onion60 g
- Tikka masala12 g
- Mustard oil10 ml
On hand: 3.2 kg paneer
Enough for about 17 portions at current recipe
Auto 86
Stop selling what the kitchen cannot cook.
The moment a dish can no longer be made, it is marked sold out on dine-in, counter and connected online menus. When stock is received, it comes back on by itself.
- No awkward apologies. Servers never take an order for a dish that is gone.
- Fewer cancelled online orders. Online menus update along with the floor.
- Manual control. Chefs can 86 or restore any dish with one tap.
Dine-in menu
- Paneer Tikka
- Prawn Koliwada
- Rogan Josh
Counter menu
- Paneer Tikka
- Prawn Koliwada
- Rogan Josh
Online menu
- Paneer Tikka
- Prawn Koliwada
- Rogan Josh
Back of house
Stock control that keeps up with service.
Menu builder
Categories, variants, add-ons and combos, managed in one place.
Recipe costing
Ingredient cost per dish, so you can see the margin on every plate.
Sold-out sync
86 status shared across every channel the dish is sold on.
Purchase entries
Log deliveries from suppliers and update stock instantly.
Stock counts
Opening and closing counts with variance against expected usage.
Wastage tracking
Spoilage, returns and staff meals recorded with reasons.
Online menu push
Price and availability changes reach connected online channels.
Auto restore
Dishes return to the menu once enough stock is received.
Questions
Asked at the pass.
Do we have to enter recipes for every dish?
No. Start with the dishes that use expensive or limited ingredients. Others can be marked 86 manually.
Can we track stock in different units?
Yes. Buy in kilos or cases and use in grams or pieces. Conversions are set once per ingredient.
Does auto 86 work for online orders?
For connected online channels, availability is updated along with your dine-in and counter menus.
The pass is open
Your restaurant is the next ticket on the rail.
Pick a ticket. We take it from there.
Ordered
Table 9 sends 4 dishes to the pass
This is a sample flow for illustration. Connect your restaurant for real, live order tracking.
Live walkthrough on your own menu
- 1 xYour menu loaded before the call
- 1 xFloor, kitchen stations and billing mapped
- 1 xGo-live plan for your next quiet day
Set it up yourself
- Create your account
- Add tables, stations and menu
- Open your first order