Every ingredient with its stock and its minimum. Biga deducts what sells on its own, watches the levels and warns you before you run out mid-order. No counting boxes by hand.
The recreation above shows it in motion; this is the real back-office screen, with the restaurant's 58 ingredients, their minimums, the cost per unit and the status of each one —worked out on its own from sales.
It's not a spreadsheet you have to update. It's live inventory that moves with service and speaks up when it matters.
Stock drops on its own with every order you close. What you see is what you have, right now —not yesterday's count.
Set a minimum per ingredient and Biga flags it in colour when it dips below. No more "we've run out" mid-service.
Every ingredient carries its cost and its supplier. The foundation for knowing what each dish really costs you.
Sales, purchases, adjustments and waste, all logged with a date. You know where your stock goes, not just how much is left.
Stock doesn't live in isolation. Each ingredient's cost feeds the recipes, and when you close an order Biga deducts what was used —with no extra step. So you know the real margin on every pizza, not an estimate.
Stop counting boxes.
Biga already has the count.
You can try it in your own place with your own ingredients. No lock-in, no commitment and with assisted migration from whatever system you use right now.