Recipes by the gram
A Mojito is 50 ml of rum, 20 g of sugar and half a lime. The recipe is set once, down to the ingredient.
◈ Stock, tracked the way it actually leaves
Inventory software that knows
Inventory software that knows
a Mojito is five ingredients.
Nobody counts cocktails in a fridge — they count bottles. Tabbo tracks stock at ingredient level: a recipe is set once, and every sale, void and refund moves the ingredients correctly without anyone weighing anything mid-shift.
The demo venue comes with one recipe already built — ring it up and watch the ingredients move.
How stock actually moves
Set the recipe once. Everything after that happens on its own.
Moves at the moment of sale
A beer leaves the fridge when it is rung up, because that is when it is poured — not an hour later when the table is settled.
A void puts it back
Voiding a line restores the ingredients, since the drink or dish was never actually made.
A refund does not
The money goes back to the guest, but the drink already left the fridge — a refund and a void are deliberately not the same thing.
The scarcest ingredient decides
How many more of a dish can be sold is decided by whichever ingredient is running lowest, not by a manually typed count.
One recipe, every venue
Recipes and stock are kept per venue, so a second bar on the same account does not share a fridge with the first.
A recipe is not a cocktail — it is five ingredients
Stock software that counts finished items — "12 Mojitos left" — is guessing, because nobody actually keeps twelve pre-mixed Mojitos on a shelf. Tabbo counts what is really in the fridge and behind the bar: the rum, the sugar, the lime, the soda, the mint, each in its own unit. A recipe just says how much of each a drink uses, set once when the menu is built.
That single change is what makes the count trustworthy: how many more Mojitos can be sold is not a number somebody typed in this morning, it is worked out from whichever ingredient is running lowest right now.
Selling, voiding and refunding move stock differently, on purpose
The ingredients leave stock the moment an item is rung up — not when the table is finally settled, because that is when the drink is actually poured or the plate actually fired. What happens after that depends on what actually happened at the bar:
- A void restores the ingredients, because the drink was caught before it was made.
- A refund does not restore them, because the pour already happened — the money went back, the ingredients did not.
- Nothing here needs a scale at service: the gram and millilitre figures live in the recipe, set once, not measured live under pressure.
| Unit | Gram, millilitre or piece, per ingredient |
|---|---|
| Decrement timing | At the moment of sale |
| Void | Restores the ingredients |
| Refund | Does not restore the ingredients |
| Availability | Determined by the scarcest ingredient in the recipe |
Questions people ask
Do staff need to weigh anything during service?
No. Quantities are set once when a recipe is built — 50 ml of rum, 20 g of sugar — and every sale applies them automatically.
What is the difference between a void and a refund for stock?
A void puts the ingredients back because the drink was never made. A refund does not, because the pour already happened — the guest gets their money, not the bar its ingredients.
How do I know when I am about to run out of something?
Availability is worked out from whichever ingredient in a recipe is running lowest, so it reflects what is actually in the fridge, not a manually maintained count.
Do multiple venues on one account share stock?
No — each venue keeps its own recipes and its own stock, so a second bar does not draw down the first one's fridge.
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