Inventory management for restaurants: the system that keeps your margins honest
What restaurant inventory management actually covers, where losses hide, and how to build a system that catches them.
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Clear categoryReducing kitchen food waste: measure the loss before you fix it
Use a 14-day waste log to separate spoilage, over-prep, trim and plate returns. Rank losses in euros, test a correction and measure again.
Read GuideRestaurant par levels: set stock targets that protect cash and service
Set replenishment targets from usage, delivery intervals, a measured buffer and shelf life. Order only the gap after stock and confirmed deliveries.
Read GuideRecipe costing: know the real cost of every plate
Convert pack prices into usable ingredient cost, batch cost and cost per serving. Include sauces, oil, garnish and the measured portion.
Read GuideRestaurant stocktaking: a count that explains your food cost
Freeze stock movement, count in one route and unit, reconcile deliveries and usage, then investigate material differences while records are fresh.
Read GuidePOS and inventory integration: connect sales to expected ingredient usage
Map sales, recipes and modifiers to ingredient units. Reconcile returns and sync failures, then compare expected usage with counted stock.
Read GuideTheoretical vs actual food cost: find the gap between what you should spend and what you do
Theoretical cost comes from sold quantities and current recipes. Actual consumption comes from purchases adjusted for opening and closing stock. Comparing both for the same period quantifies a gap to investigate.
Read GuideBeverage inventory control: how to stop your bar from leaking margin one pour at a time
What bar variance really tells you, how to control pours, and which shrinkage rate is normal for spirits, wine, beer, and soft drinks.
Read GuideKitchen waste audit: turn seven days of bin weights into a weekly cost
A practical one-week method for sorting, weighing, pricing, and acting on kitchen waste without slowing service.
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