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Flowyana

Kitchen station stock

Issue to the kitchen, count, close, and see what each station used.

Issue ingredients from the store to each kitchen station, count what is left, and close the station’s day with returns and spoilage. A station consumption report shows what every station received, sent back, wasted and used.

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  • Issue stock from a store to a station
  • Physical count with system, counted and variance
  • Day close with returns and spoilage reasons
  • Station consumption and wastage report

What is Kitchen station stock in Flowyana?

Flowyana kitchen station stock control tracks the ingredients held at each section of your kitchen, such as the grill, tandoor, bar or pastry: stock is issued from the store, counted on the station and closed each day with returns and spoilage. It is for restaurants, hotels, cafés and central kitchens in the Gulf, India and beyond.

Food cost leaks between the store room and the plate. Once ingredients leave the store, most systems lose sight of them. Giving each station its own stock location keeps that stock counted: you know what the tandoor received today, what is left on its shelf, and what was thrown away.

The station console has three jobs. Issue stock lists what the station usually holds so you only enter quantities. Physical count shows system, counted and variance, and corrects the stock. Close records what goes back to the store and what was spoiled, with reasons, and raises the transfer and write-offs for you.

The station consumption report brings it together: opening, received, sent back, wasted, estimated use and value per station, with exact figures for items sold as they are shown alongside, never mixed in.

What it does

Kitchen station stock, in practice.

Stations that hold stock

Give a kitchen station its own stock location, such as the tandoor or the bar, so what is in the kitchen is counted apart from the store.

Routing-only stations

A station can also just route tickets and hold no stock, for a section that draws straight from another.

Issue stock

Issue ingredients from a store location to a station in one screen. Everything the station usually stocks is listed, so you only type quantities.

Physical count

Count a station’s shelf: enter what is there and see the system quantity and the variance. Saving corrects the stock.

Close the station

At day end, record what goes back to the store and what was spoiled, with a reason for each spoilage. The close raises the return transfer and the write-offs for you.

A session per trading day

Each station opens a session for its trading day, which follows the branch’s business day start, and shows Open, Closing or Closed.

Station issue mode

Set ingredients to station issue: they are issued to the station and reconciled there, and till sales of dishes do not deduct them a second time.

Station consumption report

Opening, received, sent back, wasted, used and value for each item at each station, with when it was last counted.

Estimated and exact side by side

Kitchen-prepared use is an estimate based on issues and counts; items sold as they are, such as bottled drinks, are exact. The two are never added together.

Dashboard widgets

Wastage and consumption by station, and the stations open right now, on the dashboard.

Included in Restaurant Growth and Business

Kitchen stations come with the Growth and Business plans of Restaurant, alongside kitchen order tickets and kitchen printers.

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How it works

Kitchen station stock, step by step.

  1. 1

    Give stations a location

    Link each stock-holding kitchen station to its own stock location, and leave routing-only stations without one.

  2. 2

    Set ingredients to station issue

    Ingredients reconciled at the station are set to station issue, so sales do not deduct them twice.

  3. 3

    Issue each morning

    Issue ingredients from the store to each station in one screen.

  4. 4

    Count and close

    Count the station when needed, and at day end close it with returns and spoilage.

  5. 5

    Read consumption

    Open the station consumption report to compare use and wastage across stations.

In depth

A closer look.

Kitchen station stock, issued from the store

A kitchen station can hold stock at its own location, separate from the main store. Issue stock opens a list of everything the station usually stocks, with what is available at the source; leave items at zero and search only for something new. The issue is recorded as a stock transfer from the store to the station. A station that only routes tickets holds no stock and skips these steps.

  • A stock location per station
  • Usual items listed for the issue
  • Recorded as a stock transfer
  • Routing-only stations hold nothing

Physical count on the station

Physical count lists each item on the station with its system quantity. Enter what is actually there and the variance appears beside it. Saving records a correction for each item that differs and stamps the station as counted, which the consumption report uses to show when a count is due. A retry after a partial failure only resends the items that did not save.

  • System, counted and variance
  • Corrections saved per item
  • Last-counted date tracked
  • Safe to retry

Closing the station’s day

Each station has a session for its trading day, which follows the branch’s business day start. To close, enter for each item what goes back to the store and what was spoiled, with a reason for every spoilage, and choose the location returns go to. Closing raises a return transfer and damage write-offs and shows the resulting on-hand. If a line fails, the session stays open and Close can be pressed again safely.

  • Returns to a store location
  • Spoilage with a reason
  • Transfer and write-offs raised for you
  • Resulting on-hand shown

Station consumption and wastage report

The station consumption report covers a date range for one station or all. Each item shows opening, received, sent back, wasted, estimated use and its value, and when it was last counted. Kitchen-prepared use is an estimate, as accurate as the last count, while items sold as they are show exact sales; the two are shown side by side and never added together. Dashboard widgets show wastage and consumption by station and the stations open now.

  • Opening, received, sent back, wasted, used
  • Value and last counted
  • Estimated and exact kept apart
  • Dashboard widgets

Who it’s for

Businesses that run on Kitchen station stock.

Restaurants with several kitchen sections

Grill, tandoor and bar each counted on their own, with wastage by section.

Hotels and banquet kitchens

Issues from the main store to each kitchen, closed every day with spoilage reasons.

Bars and lounges

Bar stock issued, counted and reconciled, with bottled drinks counted exactly from sales.

Central kitchens

Stock issued to production sections and returned to store at day end.

Restaurant groups

Compare consumption and wastage across stations and outlets.

Questions

Asked about kitchen station stock.

What is kitchen station stock?

Kitchen station stock is the stock held at a section of the kitchen, such as the grill, tandoor or bar, counted apart from the main store. In Flowyana a station can have its own stock location, with stock issued to it, counted and closed each day.

How do I issue stock to a kitchen station in Flowyana?

Open the station, choose Issue stock, pick the store location it comes from and enter the quantities. The items the station usually stocks are already listed.

How do I count a station’s stock?

Choose Physical count on the station, enter the counted quantity for each item, and save. Flowyana shows the system quantity and the variance and corrects the stock.

What happens when I close a station?

You record what goes back to the store and what was spoiled, with a reason for each spoilage. Closing raises a return transfer and damage write-offs, and closes the station’s session for the day.

What does the station consumption report show?

For each station and item: opening stock, received, sent back, wasted, estimated use and its value, and when it was last counted. Items sold as they are show exact sales alongside.

Why are kitchen figures shown as estimates?

Because use is worked out from what was issued and what was counted, so it is only as accurate as the last count. Items sold as they are come straight from sales, so those figures are exact.

Do dishes still deduct stock at the till?

Ingredients set to station issue are reconciled at the station and not deducted again at sale. Dishes and items set to deduct on sale work as before.

Can a station hold no stock at all?

Yes. A routing-only station sends tickets but holds no stock, so it has nothing to issue, count or close.

Does station trading follow the business day?

Yes. Each station’s session follows the branch’s business day start, so a kitchen working past midnight closes one trading day.

What is the best way to control food cost by kitchen section in the UAE or India?

Issue stock to each section, count it regularly and close each day with spoilage recorded, then compare use by station. Flowyana does this for restaurants, hotels and central kitchens in the UAE, Saudi Arabia, India and beyond.

One platform

Plays well with the rest.

Point of Sale shares its records with every other module you switch on — no connectors, no re-typing.

Point of SaleProductionPoint of SaleInventoryInventoryInventoryPoint of SaleReportsAll features →

Put Kitchen station stock to work.

Tell us what your business runs. We’ll show you this module live — on its own or alongside the rest — and recommend the plan that fits.

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