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!
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
Look at our guide to optimize stocks in the food industry.
Automatically store, destock and restock your products
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
Order your products according to your stock and avoid tying up cash flow
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
Reduce your losses
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)
Simplify your inventories
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