Stock, Lots and Cold Chain
Every ingredient tracked at lot level from the supplier's van to the pass. Cold-chain probes read temperature around the clock and raise an alert as a threshold is crossed. The HACCP report is one click when the inspector arrives.
What it does
Stock opens a lot for every delivery, and the remaining quantity comes down in real time as recipes consume it. When the tomato lot runs out, the margherita comes off the menu automatically, so no guest is told at the table that it is off.
What you get
Lots, FIFO and FEFO
Consumption ordered by date without anyone thinking about it. The earliest dates go first, waste falls, nothing quietly ages at the back of the shelf.
Several stores and transfers
Transfers within a site and between sites, stock and reservations held per location. Whether it is in the cellar or the kitchen stops being an argument.
Purchase orders
PO numbering, approval, part deliveries and unit-price history, so a supplier's price drift is on the record rather than in somebody's memory.
Supplier contracts
Contract pricing, service levels and delivery performance. You can say which supplier was late and which one undercut on the day.
Temperature log (IoT)
Readings taken automatically, thresholds you set, deviation reports. You hear about the fridge before the fridge tells you itself.
Demand forecast
A forecast built from your own trading history, so how much meat to order for next Friday comes back as a number.
How it works
Traceable from the van to the plate
Every delivery opens a lot. Tied to the recipe, it comes down with each sale. If a recall lands, every affected order is in front of you in seconds rather than in a stack of delivery notes.
- Recipes link the menu to the stock behind it
- Lot-level traceability for recalls
- Waste, loss and return entries recorded as they happen
- A stock summary that stays quick on a real inventory
Cold chain the inspector can read
Probes read temperature around the clock. A breach raises an alert and writes a record tied to the lot it affected, along with what was done about it. One click produces the HACCP report.
- Storage locations (freezer, chiller, dry)
- Alert rules driven by thresholds
- Breach record plus corrective action
- HACCP report, ready for inspection
Frequently asked
Does SterkChef track stock at lot level?
Yes. Every delivery creates a lot carrying its received date, best-before date and remaining quantity. Recipes draw down against the lot that expires first, so rotation happens without anyone writing a date on a lid in marker pen.
Can it monitor cold-chain temperature?
Yes. IoT probes report fridge and freezer temperature on an interval you set and the readings are written to a HACCP log. A breach raises an alert tied to the affected lot, together with the corrective action taken.
How are recalls handled?
Flag the lot in the backoffice and SterkChef lists every menu item, site and sale that touched it. A recall becomes a filter rather than an afternoon of paperwork, and you keep a record to hand the inspector.
Related modules
Service starts at six.
Are you ready?
A live demo, thirty minutes. No slides: we build a scenario from your own restaurant, answer what you ask and talk pricing straight.