Optimize yourstocks and inventories

Everything to optimize inventory management: step by step guides, thematic articles, the best software and other great resources.

Increase your cash flow, reduce waste and never miss out on production!

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Tutorial

How to manage inventories efficiently?

Efficient inventory management in the restaurant industry is essential and leads to increased overall efficiency and profitability. Thanks to better management of your inventory, you can ensure a reduction of losses, a higher margin, and ultimately more cash.

The keys to good inventory management

  • Monitor inventory changes on a daily basis and adjust precisely
  • Use LIFO and FIFO storage methodologies
  • Carry out an efficient stock inventory
  • Analyze the different inventory management ratios

    • Look at our guide to optimize stocks in the food industry.

    With Melba

    Automatically store, destock and restock your products

    Main benefits
    Easily store your ingredients, drinks, recipes and packaging
    Manipulate your stock levels the way you want in just a 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
    With Melba

    Order your products according to your stock and avoid tying up cash flow

    Main benefits
    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
    With Melba

    Reduce your losses

    Main benefits
    Avoid food wastage by taking into account weight variations
    Measure losses (overproduction, theft, pure loss, staff meals...)
    Destock, by priority, the elements with a close deadline of consumption (FIFO methodology)
    With Melba

    Simplify your inventories

    Main benefits
    Capture more simply the state of your stocks at any given time
    Rolling inventory: make your inventory by storage area, suppliers or categories
    Reconcile your flows: inventory n+1 = inventory n + purchases - conso - gaps (unidentified stock transactions)
    Digitize the inventory to avoid errors and facilitate control
    Send your inventory reports to your accountant to update your balance sheet
    Test for free
    Resources

    Discover other resources

    Running the stock module day to day

    This page covers the operational side: receiving, issuing, counting, transferring. For the method — why counts never match, how to read variances, valuation — see the restaurant inventory management guide; this module is where that method runs.

    The four movements the module records

    • Goods in — deliveries checked against the purchase order in supplier orders, entering stock at the quantities actually received, batch and use-by date attached.
    • Issues to production — the production plan pulls ingredients per recipe and real yield; validation moves the stock, not a separate entry.
    • Sales depletion — connected sales deplete finished goods through recipes, keeping theoretical stock current without anyone typing.
    • Counts and adjustments — rolling counts by zone from a phone, waste recorded with a reason, transfers traced between locations and sites.

    Frequently asked questions about the stock module

    Multiple storage locations, one site?

    Yes — dry store, walk-in, freezer, bar. Each location counts separately, which is what makes ten-minute rolling counts practical.

    What about batches and expiry dates?

    Tracked at batch level: oldest out first, expiry alerts before the bin, and the traceability chain food safety requires.

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