Restaurant inventory management

Check stock before it becomes a service problem.

Keep stock items, supplier purchases, receiving and physical counts in one inventory workspace. See what needs attention and understand why a quantity changed.

Bring the same care to what is on the shelf as what is on the menu.

Discuss your restaurant Watch the tour

eRestro ingredient stock list with quantities, low-stock indicators and units. — Actual stock quantities, units and stock-status indicators in eRestro.View full screen

Actual product UI with fictional demonstration data. Mobile screens show the responsive product view.

Ingredients and recipe usage

Link recipe ingredients and quantities so the stock setup reflects how dishes are made.

Traceable movements

Keep receipts, adjustments and waste records available when a stock number needs explaining.

Appropriate staff access

Inventory permissions and separate financial-report permissions let owners choose who sees which information.

A closer look / 01

Know what is on hand.

Review stock quantities in their recorded units. Low-stock and out-of-stock views help identify ingredients to check before service; thresholds are configured for your operation.

A closer look / 02

Follow the purchase into the storeroom.

Organize suppliers and purchase orders, then record what was received. Keep the ordered and received quantities meaningful by checking units and the actual delivery before updating stock.

eRestro supplier purchase order with ordered quantities and recorded costs. — Purchasing and receiving connect a supplier delivery to the stock record.View full screen

A closer look / 03

Compare the record with the shelf.

Use a physical stock audit to capture a count and inspect differences. Review stock movements and inventory reports to understand purchases, consumption, waste and items at risk.

eRestro stock audit with recorded and counted ingredient quantities. — A stock audit gives physical counts a place in the operating record.View full screen

A closer look / 04

See which stock needs attention first.

Open the stock-risk report to review items that are out of stock, below their threshold or nearing it. Use those quantities to decide what to check or purchase next. Other inventory reports cover purchasing, waste, valuation and food cost, subject to your role and the records maintained.

eRestro stock-risk report showing out-of-stock, below-par and near-par ingredients. — The actual stock-risk report highlights out-of-stock, below-par and near-par ingredients.View full screen

Plan your setup

Know what to prepare before service.

A useful demo should cover your real operating requirements, including the details below.

Inventory is an advanced module. Confirm availability, plan scope and initial setup with the team.
Reports depend on the quantities, units, recipes, costs and movements recorded. They do not guarantee a food-cost or waste reduction.
Inventory and financial-report access are controlled through staff permissions.

A practical routine for receiving and stock counts

Your questions

More about restaurant inventory management.

What should I set up before using inventory?

Start with a clear stock-item list, consistent units, opening quantities, useful thresholds and suppliers. Add recipe ingredient quantities where appropriate, then agree who records deliveries, waste and counts.

Can my team record supplier deliveries?

Yes. The inventory workspace includes suppliers, purchase orders and receiving. Confirm quantities and units against the actual delivery before recording it.

Is a stock count the same as a sales report?

No. A count records what is physically present. Comparing that count with the stock record helps reveal missing receipts, waste, unit errors or other differences that sales alone cannot explain.

The rest of your restaurant

Keep the working day connected.

Restaurant POS & staff orderingFrom a first coffee to another round, keep the order clear for the whole team.Live restaurant order managementOne place to understand the shift, with the detail available when you need it.Restaurant customer marketingPlan a relevant reason to return, with the guest’s permission at the center.