Select recipes and covers in Menu Builder. The same ingredient identities flow into production and inventory demand.
Track current stock, inventory value, menu consumption, receiving, vendor activity, purchasing, shortages, recipe-unit food cost, and reorder requirements from one synchronized restaurant operations platform. Menu Builder covers flow into production demand so ingredient usage and projected purchasing can be evaluated from the same ingredient identities. The new Global Market layer adds current public market benchmarks by country, vendor, currency, and availability without replacing your restaurant's actual invoice cost.
Tuscany Cuisine separates your restaurant's real operational cost from public market benchmarks. Inventory tells you what is physically on hand and what you actually paid. The Global Market Dashboard shows verified market observations by vendor, country, currency, package, normalized unit, availability, and date checked. Together they turn a recipe into purchasing intelligence.
Select recipes and covers in Menu Builder. The same ingredient identities flow into production and inventory demand.
See on-hand stock, par levels, current restaurant cost, receiving history, shortages, and projected menu usage.
Open Global Market to compare the same ingredient across local and international vendors in the currency where it is sold.
Compare price per gram, milliliter, each, bunch, or another explicit base unit only when package information supports a defensible conversion.
Use actual invoice cost first, then current wholesale, local retail, and broader market benchmarks to evaluate the best sourcing option.
inventory_items.cost_per_unit.
Your received invoice or vendor contract remains the operational source of truth. Public prices are intelligence for comparison, forecasting,
menu costing scenarios, and purchasing decisions.
Visible safety checkpoint for recently published ingredient identities from the Ingredient Library, recipe costing, prepared-component production and Live Inventory. Phase 26 adds exact Dessert/Dolci icon identity mappings for Vanilla Extract, Crema Pasticcera / Pastry Cream, Pasta Frolla, and Fresh / Black Mission Figs. Water is intentionally unchanged. These mappings reuse existing inventory/component names and do not create stock rows, prices, vendors, pars, or receiving data. Phase 25B reconciles existing inventory row names with already-published Tuscany Cuisine graphics before declaring an icon missing. It distinguishes dedicated ingredient graphics from valid family/reference graphics and audits prepared production components separately. Phase 25 adds Trout / Trota, Turkey / Tacchino, Whitefish / Pesce Bianco, Veal Ossobuco, Parsnip / Pastinaca, Powdered Sugar / Zucchero a Velo, Almond Extract, Baking Soda and Maraschino Cherries with their exact published graphics and education pages, while preserving all Phase 24 Secondi identities. Every tracked identity is matched by ingredient code, inventory key, aliases and canonical page before a missing database row is surfaced; Phase 25B also resolves existing database rows for Kale (289), Mini Cucumber (290), Pear (291), Portobello Mushroom (160), Raspberries (292), Beef Filet (110), New York Steak (107), Shrimp Shells (78), Turbot Fillets (97), Bittersweet Chocolate (98), Chocolate Chips (137), Cocoa Powder (134), Fresh Spaghetti (166), Tomato Juice (132), Turbinado Sugar (92), Bread (27), Mixed Mushrooms (172), Chickpea Flour (50), Almond Paste / Frangipane (44), Chicken Demi-Glace (153) and Lemon Citronette (148) to existing dedicated or family/reference graphics instead of emoji fallbacks. it never creates stock, cost, vendor, package or receiving values. Phase 23B adds database-first Global Market matching using ingredient_market_prices.inventory_item_id → inventory_items.id before codes, keys, names or aliases; it keeps Gelatin Sheets row ID 63 locked to fogligel.png?v=20260830 and its real $20.67 operational cost, and upgrades Global Market synchronization for missing-cost inventory rows. Market prices can now be converted safely across g, kg, oz and lb, and across mL, L and US fl oz. Each, bunch, sheet and garnish remain exact-unit only. Missing operational costs are split into market-backed references versus items with no convertible market source; market references support forecasting but never overwrite inventory_items.cost_per_unit. Phase 19 separates Pork Chop → Pork-chop.webp, Pork Hock / Shank / Stinco → Pork-shank.webp, and Pork Butt / Boston Butt → Pork-butt.webp, preventing duplicate Pork Butt graphics; it also synchronizes Mustard Greens with mustard-greens.webp, Pomegranate / Melograno with Pomegranate.webp, and Red Delicious Apple with red-delicius-apple.webp. Phase 18 retains Veal Chop with Veal-chop.webp, Arborelle / Alborella / Smelts with smelts.png, Pork Butt / Boston Butt with Pork-butt.webp, and Halibut with Halibut.webp. Phase 17 retains Dover Sole / Sogliola with Dover-Sole.webp and Pork Butt / Boston Butt with Pork-butt.webp. Phase 16 retains Sea Bream / Orata with Orata.webp, Mahi Mahi / Dorado with Mahi.webp, Orange Roughy with orangeroughy.webp, and Soy Lecithin with Soyl.webp. Phase 15 retains Mackerel / Sgombro, Currants / Zante Currants and Caul Fat / Rete di Maiale; Phase 14 retains Swordfish / Pesce Spada, Castelmagno DOP, Dry Figs / Fichi Secchi, Simple Syrup and Cloves / Chiodi di Garofano; earlier phases remain active. Existing stock, par levels, positive unit costs, vendor history, receipts and inventory value remain authoritative. New icon/page records never invent stock, price, vendor, package quantity or unit conversion.
| Item | Category | Unit | On Hand | Min Par | Target Par | Cost / Unit | Actual Value | Last Received Qty | Last Received Date | Vendor | Notes | Need / Action |
|---|
Inventory is the operational bridge between menu production, purchasing decisions, receiving activity, vendor control, food cost, and restaurant profitability.