inventory, recipes, pricing, allergens and catering — connected across front of house and back of house. from open to close.
01
inventory
know what you have. all day.
live stock levels, par alerts, and reorder triggers. no more counting by hand before service. no more running out mid-cover because nobody checked.
real-time stock levels across all categories
par level alerts before you hit zero
stock counts with person + timestamp tracking
multi-location inventory (each site separate)
category visibility — hide what doesn't apply
bulk import via CSV or Excel
current stock
campari 1L4 bottles
aperol 1Lbelow par — 1 left
fever-tree tonic3 cases
hendrick's ginbelow par — 2 bottles
makers mark5 bottles
02
recipes
the right information to the right person.
one recipe. four views. the operator sees everything including costs. the bartender sees the build. the kitchen sees the prep. the floor sees the allergens and description.
5 roles: owner, manager, kitchen lead, bar lead, staff
recipe scaling (×0.5 to ×10) with live cost updates
one-click recipe duplication
auto nutrition per serve via USDA data
glassware, garnish + base spirit dropdowns
dietary flags + allergen inheritance
negroni — operator view
campari30ml
sweet vermouth30ml
gin30ml
cost$3.20
cost %31.4% — review pricing
03
smart pricing
when costs change, you know first.
when a supplier changes their price, olldae recalculates every recipe that uses that ingredient and tells you exactly what it does to your margin. before service, not after.
set allergens once per ingredient. every recipe that uses that ingredient inherits them automatically. change an ingredient, olldae recalculates and alerts. never manually tag a dish again.
EU 14 allergens + US 9 allergens
operator sets market at setup
auto-calculated per recipe — no manual tagging
recalculates on any ingredient change
guest filter for floor staff — flags matching dishes per table
unknown ingredients flagged as unconfirmed — never allergen-free
allergen summary — mushroom risotto
glutenpresent — white wine
dairypresent — parmesan, butter
nutsnot present
shellfishnot present
celery — truffle oilunconfirmed
05
catering
quote to invoice. no spreadsheets.
the catering problem no one else solves: you need 450ml of campari but you have to buy a 1L bottle. theoretical cost is $14. actual cost is $32. olldae tracks both layers so your quotes are honest and your margins don't disappear.
layer 01: theoretical cost — recipe uses
layer 02: actual purchase cost — full packages required
overage handling: charge to job, absorb to stock, or split