An efficient inventory management in the restaurant industry is essential and leads to increased efficiency and profitability. Thanks to a better management of your inventory, you ensure a reduction of losses, a higher margin, and thus ultimately more cash.
The keys to good inventory management
Look at our guide to optimize stocks in the food industry.
Easily store your ingredients, drinks, recipes and packaging.
Manipulate your stock levels the way you want in one click.
Easily count your products from the sales of your cash register software.
Define the stock quantity of each product and get the corresponding stock value
Differentiate quantities at different storage locations
Order the exact quantities and adjust them according to the packaging.
Order according to a production schedule and remaining stocks.
Define minimum stock levels.
Get an alert when you are below the minimum stock level.
Re-order products below the minimum stock level.
Avoid food wastage by taking into account weight variations.
Measure the loss (overproduction, theft, pure loss, staff meals...)
un-store in priority the elements with a close deadline of consumption (FIFO methodology)
Capture more simply the state of your stocks at a given time.
Rolling inventory: make your inventory by storage area, suppliers or categories.
Reconcile your flows: inventory n-1 = inventory n + purchases - conso - pouring.
Digitize the inventory to avoid errors and facilitate control.
Send your inventory reports to your accountant to update your balance sheet.