Recipe costing and real cost per dish,
with stock that decrements itself.

Stock & Recipes is an add-on — it does not sell standalone: it needs a module that sells, and that module can be the Bouzon Digital POS or the Bouzon Digital online shop. Either one decrements stock on a sale, as long as the product has a recipe. The POS + Stock combo is €49.98/month with no lock-in. If you already have POS-only (€29.99/month), the increment to add Stock is +€19.99/month. It is a subscription independent of the web plan — it does not require having your website with Bouzon Digital.

Three configurable modes from /pos/inventario: (1) "When sent to kitchen" — stock drops when the waiter sends the order to print (more conservative, captures the "commitment" before payment); (2) "When paid" — stock drops when the ticket is closed (reflects the confirmed sale); (3) "Manual" — you discount it yourself from the panel. Most restaurants prefer "When sent to kitchen" because it captures real voids before they affect inventory.

No. You can paste your menu as PDF, photo or text into the menu importer and Gemini 2.5 Flash extracts products with prices and VAT. Initial recipes need mapping (linking each dish to its ingredients with quantities), but the editor allows duplicating similar recipes and bulk-dragging ingredients. For a typical restaurant, ~60–80 recipes get mapped in ~3 hours.

Yes, in real time. Every ingredient purchase updates its weighted average cost (what was already in stock and what just came in, each at its own price) and the cost of any recipe using that ingredient recalculates automatically. Example: if you buy potatoes at a higher price, the average cost rises in proportion to what you bought, and you see the new margin on "Patatas bravas" when charging the dish. Useful for spotting dishes that have lost margin from supplier price hikes.

Yes, and the reason is mandatory. Recording a movement of type "Spoilage" means picking it from a fixed list: Expired · Broken / spilled · Bad on arrival · Burnt in cooking · Dish returned by customer · Prep error · Theft / inventoried shortfall · Other. "Other" additionally requires a written justification. Each entry is valued in euros at the average cost in force at that moment and the amount is frozen, so a closed report does not change if the ingredient gets more expensive tomorrow. The trail stays in the history for monthly reports (how much is lost per reason) and for fiscal audit if needed; a mistaken entry is annulled from that same history and stops counting.

As a count sheet, not ingredient by ingredient. You open a counting session, type in the real quantities on the shelf (each line saves itself, and anything left blank is untouched), review the variance in units and in euros, and commit it in one go. The difference is booked as a delta against the snapshot taken at the moment you counted, not as an absolute quantity: the venue can keep selling while you count and those sales are not wiped. Committing produces the count report with three figures — unrecorded shrinkage (what should be there and is not), overage, and net difference — and its euros are frozen there. While a sheet is open, the one-off per-ingredient recount is blocked, so the same difference is never booked twice.

Yes. A purchase is recorded as a delivery note: a document with its N lines and the total printed on the paper. Lines are typed as a draft and do not touch stock until you commit; committing books all the purchases in a single operation, each updating the weighted average cost of its ingredient. If the sum of the lines does not match the paper total, the module warns you about the mismatch but does not block the commit — sometimes it is the supplier who invoiced wrong, and what has to end up on record is what actually came in.

Excel is free but does not connect to the POS — you have to update by hand each night. Holded is general accounting+stock (~€50/month with the stock module); it works but lacks real-time recipe costing. Apicbase is a professional product for chains (>€200/month) with KDS, recipes and integrated purchasing — overkill for a small restaurant. Bouzon Digital Stock & Recipes sits between Excel and Apicbase: integrated with the POS (auto-decrement), enough for 30–150 covers/day, and at a reasonable European price point.

Yes. The module is contracted separately from the POS — from /plataforma you can disable it at any time. The POS keeps working exactly the same; you just lose auto-decrement and recipes. The history is kept in case you reactivate it.