Inventory · restaurant
Not all important kitchen inventory is edible.
Gloves, cling film, vacuum bags or paper supplies are not in the recipe, but missing them can slow or stop service. This vertical focuses on non-food operational inventory.
01
What to track
- Gloves and hygiene supplies
- Film, paper and food wrapping
- Vacuum bags and storage consumables
- Cleaning products according to operation
- Pans and small durable equipment
02
Check cadence
- Daily check of references able to block service
- Weekly inventory of recurring consumables
- Adjust target stock to opening days and volume
- Check deliveries and incoming orders
03
Why stock breaks
- Activity spike not reflected in the average
- Consumption split across several areas
- Supplier order placed too close to service
- Large packs making visual stock misleading
04
Simple workflow
- Separate critical supplies from convenience items
- Translate quantity into days of coverage
- Set reorder point before next delivery
- Estimate operational stockout cost
- Keep food in a suitable system when food traceability requires it
Calculate