4Labs PRO · Inventory and warehouses
Restaurant inventory management in Costa Rica
4Labs PRO connects restaurant sales to the ingredients in each recipe. Record purchases, internal production, transfers and waste to compare expected stock with the quantities actually in your warehouse. Inventory is organized by branch and warehouse within the same system used by kitchen and checkout.
Recipe costing and food cost
A sale deducts the ingredients configured in its recipe. FIFO costing uses the lots consumed: first in, first out. Meaningful food costs depend on quantities, units and yields that match your operation.
- Ingredients and quantities per dish.
- Subrecipes and preparations with yields.
- Ingredient costs based on consumed lots.
Keep a history of purchases, waste and transfers
Receiving goods, making a sauce and transferring ingredients to the bar are different movements. Recording them in one inventory lets you trace their origin and investigate differences. Recorded waste helps explain a loss; the system cannot measure unrecorded losses on its own.
- Goods receipts and lots per warehouse.
- Transfers between authorized warehouses and branches.
- Waste records and stock alerts to review with your team.
Count stock while service continues
A physical count preserves the theoretical opening quantity and applies the observed difference. Sales during the count are not lost through an absolute stock overwrite. Movement history records the adjustment and its operator.
- Compare expected and counted quantities.
- Traceable adjustments based on differences.
- Separate stock by branch and warehouse.
Getting started with your inventory
- 01
Organize ingredients
Review ingredients, units and warehouses. Prepare opening stock using your quantities and costs.
- 02
Configure recipes
Connect dishes, ingredients and preparations. Test a sale with your menu and review its inventory movement.
- 03
Test reconciliation
Record waste, a transfer and a physical count so the team can investigate differences.
Frequently asked questions.
Does the POS deduct recipe inventory?
Yes. Dishes with configured recipes deduct their ingredients through the inventory workflow. Products without recipes cannot deduct ingredients that have not been associated with them.
Can it support a café or multiple branches?
The scope is configured around your recipes, warehouses and branches. We can demonstrate the workflow using your menu for one venue or several points of sale.
How much does inventory management cost?
Pricing is quoted according to branches, users, modules, initial data preparation and migration. Request the scope and monthly amount in writing before purchasing.
Explore each part of your operation
From preparing a dish to consuming its ingredients and issuing a receipt: see how each module works within the POS.
Kitchen display
Organize digital kitchen tickets by station, priority and status. Explore the 4Labs PRO KDS for restaurants and cafés in Costa Rica.
Electronic invoicing
Connect POS checkout to electronic documents and tax authority status tracking. Explore 4Labs PRO restaurant invoicing in Costa Rica.
