Restaurant inventory software that counts itself.
Set a dish’s recipe once and every sale takes its ingredients off your stock automatically. Know your real cost per plate, log purchases, and get a low-stock alert — built for cafes and restaurants in Nepal.
Stock that updates without you
Define what goes into each dish and every sale deducts those exact ingredients — sell ten cappuccinos and the milk, beans, and cups come off on their own. No end-of-day counting, no spreadsheet nobody trusts.
- Recipe-based deduction on every single sale
- Real cost per plate, ingredient by ingredient
- Supplier purchase logging keeps stock current
- Low-stock alerts before you run out
Know what every plate really costs
Because each recipe carries its ingredient costs, TableSathi shows the true cost of every dish — and, with the sales analytics, which dishes actually make money. That is the number you need to price a menu right.
Never get caught short
Log purchases as supplies arrive and your stock stays accurate. Set the levels that matter and TableSathi warns you before they run out, so you reorder on time instead of turning guests away mid-service.
Common questions.
How does automatic stock deduction work?+
You set the recipe for each dish once — its ingredients and the quantity of each, for example 120g of flour and 60g of vegetables in a plate of momo. From then on, every sale of that dish automatically subtracts those exact amounts from your stock. There is no end-of-day counting and no spreadsheet to keep up by hand: sell twenty plates and the system has already deducted the flour, veg, and oil. It works for drinks too — a cappuccino takes its milk, beans, and cup off stock as it sells — so your stock figures stay current throughout the day.
Can I see my cost per plate?+
Yes. Because each recipe carries the cost of its ingredients, TableSathi calculates the true cost of every dish — the exact rupee value of what goes into it — and updates it as your purchase prices change. Combined with the sales analytics, this shows you which dishes actually make money once ingredient cost is counted, not just which ones sell the most. That is the number you need to price a menu correctly and to spot the popular item that is quietly losing you money on every order.
Will it tell me before I run out?+
Yes. Log your supplier purchases as stock arrives and your figures stay accurate, then set a low-stock level for the items that matter — milk, gas, key ingredients. When stock drops to that level, TableSathi alerts you so you can reorder in time, instead of discovering you are out of something in the middle of the morning rush. This turns stock from an end-of-week surprise into something you stay ahead of, which matters most for perishables you cannot afford to over- or under-buy.
Run your cafe the simpler way.
Tell us about your cafe and we'll get you set up — orders, kitchen tickets, billing, and stock in one place.