Receive
Record what arrived, where it belongs, and the quantity delivered.

A clearer view of your stock, wherever work happens.
A count tells you what is there. Your operation also needs the story of what moved.
Record what arrived, where it belongs, and the quantity delivered.
Log issues, transfers, adjustments, and wastage as they happen.
Check on-hand stock, movement history, and items needing attention.
Leave the next shift a record it can follow.

Hotels, restaurants, bars, cafés, caterers, and clinics have different stock questions. Give each team a clear starting point.
Find your operationThe work behind a reliable stock number, in one record your team can follow.
Explore the workflowSee on-hand quantities by location as receipts, issues and wastage are recorded.
Create orders for suppliers and record partial deliveries when they arrive.
Review stock value, consumption and wastage from the same record.
Give owners, managers and staff access that fits their responsibilities.
See who recorded a stock movement, when it happened and what changed.
Link recipes to inventory items and follow ingredient costs as prices change.
The inventory tools we found assumed a large back-office team or a budget only a big chain could afford. Hospitality operators needed something simpler: quick to set up, clear to use, and honest about what it can do today.
We built Elqar around the work between delivery and service: receiving stock, recording what moved, and giving the next shift a count it can trust.
Talk to us directlyFree access during the pilot, hands-on setup, and a direct line to the founder.
Compare the published plans, open the sample hotel workspace, or read the product guide.
Read how Elqar describes data isolation, access controls, security testing, and data handling.
Read the security overviewReview the published policies and processing terms.
Privacy Data processing Cookies