A complete ledger from receiving to consumption
Organized into Overview, Stock, Prices, and Categories, with low-stock alerts, FIFO batches, purchase-price monitoring, a three-level product structure, and blend orders — covering the parts of restaurant cost accounting that most often go wrong.
Stock is tracked in first-in, first-out batches at actual batch cost. Manual additions require the real received cost, so no batch is ever created at a fabricated average.
Review quantities and batch detail per SKU, run manual counts with differences shown before saving, and transfer stock between stores.
Historical purchase prices are compared per SKU and store, with increases and decreases flagged. Stores buying from different vendors are never merged into one comparison.
Categories, preset product groups, and SKUs, with bulk keyword-based grouping confirmed by the owner.
Making stock from bones and vegetables, for example: inputs are deducted strictly by FIFO, the output becomes a new SKU batch, and its unit cost is weighted from what was actually consumed. Insufficient stock blocks the entire order.
When posting encounters a shortage, it pauses and presents a dedicated confirmation screen with candidates, available quantities, and converted deductions. Nothing is substituted without your approval.
If blends and ad-hoc substitutions go unrecorded, dish costs stop being trustworthy — both have complete accounting flows in Kolibio
The system suggests; a person decides. No substitution ever happens automatically
Today's business at a glance
Orders, dishes, recipes, and margins in one workspace
Invoices are the single source of cost data
Hours that never double. Raises that never rewrite history.