Why is it important to receive goods?
Does this sound familiar? You have a winning dish—customers are crazy about it, but when the new cook prepares it, the sauce comes out a bit different, or the portion size on the plate suddenly changes. When you ask the chef for the exact cost of the dish, you usually get a quick calculation on a napkin or a something like: "Around 18 shekels, give or take."
A profitable restaurant has no "around". This is where the most important concept in a professional kitchen comes in: the bill of materials (BOM).
1. Ordered ≠ Received
Even the most careful suppliers make mistakes: a product is missing, was switched, or came in the wrong quantity.
If you don't check in real-time, you might not even notice—until you see the monthly bill.
2. Agreed Price ≠ Charged Price
Every restaurant has a unique price list with each supplier, but in practice, prices can change.
If you don't check the invoice against what was ordered, you might pay more than what you agree to.
Only an orderly receipt of goods will allow you to notice in time.
3. Credit that goes unnoticed – simply disappears
When you don't mark down what’s missing and don't keep records, that money simply disappears.
The problem is that it's hard to remember to write everything down during the daily rush. Sometimes there just isn't anyone to pass on the information to.
4. Invoices don't take care of themselves
If there is no organized record of what actually arrived, the accounting team doesn't truly know what to pay for.
This leads to doubts, double payments or confusion—especially if you have multiple suppliers, branches, and employees involved in the payment process.
5. It's not one person's job.
Receiving goods is part of an operational process. In reality, the person who orders isn't the one unloading the truck or checking that everything was delivered.
You need a universal, simple, and accessible method everyone can use.
No sticky notes. No pictures of receipts. No WhatsApp messages.
To Summarize
Receiving goods is not a marginal task—it's a tool for control.
It's what helps a restaurant know what actually arrived, how much was actually paid, and where money is being drained unnoticed.
A restaurant without an organized receiving process will always have mistakes, shortages, and superfluous payments.
A restaurant that does—things suddenly become organized. And under control. And calm.