Inventory costing is not only a report calculation. The method you choose changes what a restaurant sees when it reviews recipe cost and waste.

OrderRestro uses weighted-average costing for ingredients when goods are received. That gives a blended unit cost for a recipe rather than making every dish inherit the price of whichever delivery happened to arrive last. For waste, the system draws from the oldest stock batch first, so the cost can reflect the batch that actually spoiled.

Those two rules answer different operational questions. Recipe costing asks, “What is a reasonable current cost for this ingredient?” Waste logging asks, “Which stock was consumed when this loss occurred?” Treating both as one method can make one of those views less useful.

There is also a deliberate checkout trade-off: ingredient deduction does not block a paid sale when modeled stock runs short. A missing or imperfect recipe should not stop a customer from paying for food already served.…