Optimize the management of yourstocks and inventories

Everything you need to optimize stock management: step-by-step guides, thematic articles, the best software, the Melba app and other resources.

Boost cash flow, cut waste and secure production!

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Tutorial

How to manage stock efficiently in foodservice?

Effective stock management in foodservice drives efficiency and profitability. With better stock control, losses go down, margin goes up, and ultimately cash flow improves.

Keys to good stock management

  • Track daily stock variations and adjust precisely
  • Understand and master kitchen storeroom management
  • Use LIFO and FIFO storage methods
  • Run an efficient inventory count
  • Analyze key stock management ratios

    • See the stock management guide.

    With Melba

    Stock, deduct and replenish products automatically

    Main benefits
    Stock ingredients, drinks, recipes and packaging with ease.
    Adjust stock levels however needed in a single click.
    Deduct items easily from POS sales data
    Set the on-hand quantity for each item and get the matching stock value
    Differentiate quantities across multiple storage locations
    Manage stock easily
    With Melba

    Order based on actual stock and avoid tying up cash

    Main benefits
    Order exact quantities and adjust them based on packaging
    Order based on the production schedule and remaining stock
    Set minimum stock levels
    Receive an alert when below the minimum stock
    Re-order items that fall below the minimum stock level
    Preserve cash flow
    With Melba

    Cut losses and prevent shrinkage

    Main benefits
    Avoid food waste by accounting for weight variations
    Measure loss (overproduction, theft, pure loss, staff meals...)
    Prioritize items closest to their use-by date when de-stocking (FIFO methodology)
    Reduce losses
    With Melba

    Simplify inventories

    Main benefits
    Capture the state of stock at any given moment more easily
    Cycle counting: run inventory by storage zone, supplier or category
    Reconcile flows: inventory n+1 = inventory n + purchases - consumption - shrinkage (unidentified loss)
    Digitize the inventory to avoid errors and ease the audit
    Send inventory reports to the accountant to update the balance sheet
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    Resources

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