POS and inventory,
from the sale to the books.

Restaurant inventory means the full record of your goods, from the supplier receipt (NIR) and the stock of every ingredient, through to consumption from sales, write-offs, inventory counts and the financial reports (inventory balance, food cost, VAT return). In practice you track what comes in, what goes out and what your stock is worth at any moment. The DelivCore inventory module covers that entire flow: goods receipts with weighted-average cost, a recipe book that depletes stock automatically on every POS sale, inventory counts with counted vs book discrepancies, write-off reports and an accounting export for SAGA.

CMP (weighted-average cost) is the method by which the unit cost of an ingredient is recalculated as a weighted average on every goods receipt. If today you buy flour that costs more than what you already had in stock, the new cost becomes the average of the old stock and the new intake, weighted by quantity. DelivCore calculates CMP automatically on every NIR and propagates it to every recipe that uses the ingredient, with 4-decimal precision (for sub-cent costs, e.g. lei/ml). That keeps food cost and inventory value accurate with no manual work.

Yes. An inventory count snapshots the book stock for every tracked item the moment you open it, then you enter the quantities counted physically. The system automatically shows the counted vs book discrepancy for each product, with a plus/minus sign, green/red color and a value in lei at cost. On posting, it writes "inventory" stock movements and sets stock to the counted quantity. After posting, the count locks, with every difference valued in lei.

Yes. The Food Cost report shows sales vs food cost and margin on every product, using the unit cost: either live CMP or the recipe cost, calculated on the net→gross yield. Because the recipe book (BOM) depletes ingredients automatically on every POS sale, food cost reflects real consumption, not an estimate. You also get an inventory dashboard that aggregates food cost, purchasing, variance, rotation and menu engineering into a single view over a date range.

Yes. Write-off documents are numbered write-off reports (PV-N), with per-product lines valued at weighted-average cost, a write-off reason from a fixed taxonomy (expired, damaged, prep error, complimentary, inventory difference) and a snapshot of the VAT rate for adjusting the base under art. 304 of the Fiscal Code. The "Print PV" button generates a standalone document with the legal references OMFP 2861/2009 and HG 831/2004 and the signature lines for the write-off committee. A write-off depletes stock, writes "waste" movements into the ledger and feeds an 80/20 Pareto report on losses.