Stock team
Keeps count, quantity, expiry and receiving records current.
FROM DEMAND TO DELIVERY
Buy what you need.
Compare menu demand with available stock. Follow shortages, supplier prices and receiving in one workflow.
A CLOSER LOOK AT THE PRODUCT
Understand how purchasing demand is formed.
Recipe demand, stock coverage, price coverage and delivery status share one plan. Trace a total back to its ingredients.
Use available stock
Review quantities and upcoming expiry dates before planning new purchases.
Plan purchasing
Compare recipe-specific demand and expected covers with stock to clarify purchasing needs.
Follow delivery
Keep price review, requests, approvals and receiving under your team’s control.
THE WORKFLOW, STEP BY STEP
Connect available stock to the next service.
Before a new purchasing request, review what is needed and what is available to use.
Calculate demand from the menu
Service size and dish recipes form the basis of ingredient demand. Review which dish and service generated each requirement.
Review stock and counts
See recorded quantities, count information and expiry dates. Assess how much of the planned service available products can cover.
Compare purchasing conditions
Review supplier products, price sources, pack quantities and delivery conditions. Clarify missing information before deciding.
Follow the request through receiving
Follow requests, team review, approval and receiving. Compare delivered quantities and records with the planned requirement.
EXPLORE AN EXAMPLE
First demand. Then available stock.
Net purchasing need is the part of recipe demand that stock cannot cover. Change the quantities below to see how the example changes.
EXAMPLE CALCULATION · TOMATO
Net purchasing need
40 kg demand − 32 kg stock. Pack size, order minimums and delivery conditions are outside this example.
GETTING STARTED AT YOUR HOTEL
What you need for a purchasing plan.
Start by reviewing your menu, current stock information and a few supplier products together.
- Menu and recipe demand linked to a service
- Current stock or count records
- Supplier products and available price lists
- Pack, delivery and purchasing conditions
Teams sharing the workflow
Purchasing
Reviews products, prices, delivery and order conditions.
Chef and management
Review menu demand and approval decisions within their own responsibilities.
BEFORE YOU BEGIN
Questions you may have.
Let’s define the scope around your hotel’s workflow.
Can we start without stock information?
We can agree a starting scope together. Net purchasing need cannot be considered final while stock is unknown. Counts and opening quantities directly affect plan accuracy.
Is net need the same as an order quantity?
Not always. Pack size, order minimums, delivery dates and storage conditions affect the order. Net need does not become an automatic order before these conditions are reviewed.
Can we see the source of a price?
Price coverage and the basis of the available record form part of purchasing review. Your team assesses missing, outdated or incomparable price information.
Does Atlas place orders by itself?
Purchasing and approval decisions remain with your team. Demand calculations, supplier review and receiving connect within the workflow; the active steps depend on your operation.
Waste Tracking
Purchasing is planned. See the end of the service too.
Review where prepared food becomes waste and use records when evaluating the next plan.
SEE ATLAS IN YOUR OWN SERVICE
Let’s walk through one of your services.
Start with a sample menu, expected guest count and your team’s priorities.
Request a demo