Ordering "just in case" feels safe, but it ties up cash and often ends with spoiled stock that nobody wanted to throw away. The real fix is knowing what you actually use. ApnaaBill compares your ingredient usage against your sales, so you can see how much a normal week really needs. That makes reordering simpler and keeps extra stock from piling up in the fridge. You also get alerts when something runs low, so you avoid the opposite problem too. Practical restaurant stock tracking for owners who are tired of guesswork, built into the same system you use f