Papaya

Overview of Papaya Inventory — ingredient-level stock management for restaurants, hotels, and food courts

Getting Started with Papaya Inventory

Create and manage the raw ingredients and supplies your business tracks in Papaya Inventory

Inventory Products & Categories

Link ingredients to menu items and modifiers for automatic stock deduction when orders come in

Recipes, Prep Recipes & Option Ingredients

Manage your suppliers and record stock deliveries with pricing and invoice tracking

Suppliers & Goods Receipts

Perform physical stock counts by area to verify inventory accuracy and track variance

Counts & Count Areas

Record waste, produce prep items, and view the full movement history of your inventory

Wastage, Production & Movements

See who changed recipes, prep recipes, and option ingredients — with a full before-and-after history

Inventory Changelog & Audit Trail

Plan, approve, and order stock with purchase requests and purchase orders — a full procurement trail from request to receipt.

Purchase Requests & Purchase Orders

Dashboards, reports, and cost analysis for your inventory data

Inventory Insights & Analytics

Set up tax rates once and apply them across products and goods receipts, with totals calculated automatically.

Tax Rates for Inventory

Upload supplier invoice photos or PDFs and let Papaya turn them into draft goods receipts ready for review.

AI Invoice Import for Goods Receipts

Temporarily retire ingredients you no longer use without losing their history, recipes, or past stock movements

Archiving Inventory Products

Create your own units of measure — and control how they display — before you set up inventory products

Custom Inventory UOMs

Fix a mistake on a completed goods receipt by amending specific values or voiding it entirely, with a full audit trail

Correcting Goods Receipts (Amend & Void)

Kate Khunvirojpanich

Ingredient-level inventory management for restaurants and hospitality

Papaya Inventory

Understand the daily ordering checklist — stock levels, days remaining, suggested orders, and how to act on urgency.

How to use the Ordering dashboard

Understand where ingredient value is being lost, read the waste breakdowns, and act on the patterns behind them.

How to use the Waste dashboard

See the gap between theoretical and actual stock — find where shrinkage happens and which products drive it.

How to use the Yield Performance dashboard

Classify every dish by profit and popularity — Stars, Workhorses, Hidden Gems, and Dogs — and know how to act on each.

How to use the Menu Engineering dashboard

Trace every baht of revenue through five margin layers — recipe cost, options, discounts, commission, and waste.

How to use the Profitability dashboard

Compare theoretical vs. actual food cost, find your biggest cost drivers, and catch supplier price creep early.

How to use the COGS dashboard

Audit every stock movement, investigate anomalies, and trace the root cause of variance or waste spikes.

How to use the Movements dashboard

Guides to reading and acting on the analytics dashboards in Papaya Inventory — Ordering, Waste, COGS, Menu Engineering, Profitability, Yield Performance, and Movements.

Inventory Insights

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