Every plate broken down into the ingredients it took to make it. Real cost-of-goods, not the one you guessed at last year. Sell a taco, the beef inventory drops by 3 oz. Real-time, recipe-level.
Every line on the receipt fires the recipe. Every recipe decrements ingredient stock. No "weekly count" guesswork — you know what you have at 11:47 PM after the rush.
Set a par-level per ingredient. When stock crosses it, the manager gets a push. When stock hits zero, the menu item auto-86's across POS, website, kiosk and menu board. No more "sorry we're out of..." surprises.
Theoretical usage (recipes × orders sold) compared against actual usage (your end-of-shift count). When tequila is 6 oz short of where the recipes say it should be, you have a heavy-pouring bartender — not a mystery.
Recipe-level COGS. Real-time inventory. Variance reports that tell you who's heavy-pouring. Auto-86 across every screen.