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!
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
See the stock management guide.
On Melba
Boost cash flow and cut losses
The best software for foodservice
On the web
Software support for stock management
Securing healthy ratios
Various resources on foodservice
Training organization
Every business that counts its stock knows the variance: the count does not match what was expected. The usual reaction is to suspect the count. That is rarely the right lead — in most cases the variance mostly measures the absence of a reliable theoretical stock to compare against.
Theoretical stock is built from three flows: what comes in (supplier receipts), what goes out in production, and what sales consumed through recipes. If any one of the three is missing, the variance becomes a number with no possible interpretation.
The quarterly full count is an expensive ritual producing a snapshot that is out of date the next day. The practice that works is the opposite: count few references, but often, prioritising the ones that carry value — stock value is almost always concentrated in a minority of products.
A rolling count by zone or family, done from a phone at the end of service, takes minutes and ties up nobody. Its value is not completeness but frequency: a variance seen after three days can still be explained, one seen after three months cannot.
Reliable stock is not valuable in itself; it is valuable for what it lets you decide. Three decisions depend on it directly, and go badly without it.
On top of that sits the regulatory dimension: stored batches, their use-by dates and their origin are what food-safety traceability requires you to retrieve, and that information lives in the stock or nowhere.
Two businesses holding the same physical stock can report different values depending on the method. At latest purchase price the value tracks the market but turns volatile; at weighted average it smooths the swings but lags an increase. The choice matters less than the consistency: switching method mid-year makes two periods incomparable.
A stock variance has three possible causes, and confusing them leads to treating the wrong one. Material waste is a production or forecasting problem: it is fixed by adjusting quantities produced or yields. A recording error is a procedural problem: it is fixed by making goods-in or validation more reliable. Unexplained shrinkage, once the first two are ruled out, is the only one that is a people question — and it is far rarer than intuition suggests.
One full cycle: a baseline count, then in and out flows over a period, then a second count. Before that second count the variance mostly measures how imprecise the starting point was, not real consumption.
Yes — dry store, chiller, freezer, cellar. That is what makes rolling counts practical: you count a zone, not a whole site.
No. A phone is enough for counting and for recording waste. Dedicated hardware earns its place on high goods-in volumes, not to get started.
No, and it is counterproductive. A baseline count on the high-value families is enough to establish a starting point. Secondary references come in through rolling counts.
Through the recipe: stock is issued on the net weight from the card, adjusted for yield. That is more accurate than weighing at every gesture, and it asks nothing of the kitchen.
Yes, at batch level. That is what lets you issue the oldest batches first and spot what is about to expire before it does, rather than discovering it as you throw it away.
Each site has its own stock, with traced transfers between them. Group-level consolidation gives the total value tied up and surfaces imbalances — one site out of stock while another overstocks the same reference.
