Stock Management

Professional inventory control for UK restaurants

Getting Started

New to stock control? Load sample data to see how everything works together - inventory items, suppliers, waste tracking, and reorder management.

Inventory Overview

  • Add and manage stock items
  • Set PAR levels and track quantities
  • Monitor stock levels in real-time
  • Export data for reporting

Reorder Sheet

  • Automatic reorder suggestions
  • Grouped by supplier
  • Export for easy ordering
  • Contact supplier details

Waste Management

  • Log all waste events
  • Analyze waste patterns
  • Reduce food costs
  • Compliance reporting

Supplier Management

  • Centralized supplier database
  • Contact information
  • Category management
  • Export supplier lists

Inventory Overview

Item Category Unit PAR On-Hand Order Qty Last Price Supplier Notes Actions

Reorder Sheet

Items Needing Reorder

0 items need reordering

Waste Management

Waste Log

0 waste entries • Total Value: £0.00

Supplier Management

Help & Guide

Stock Management Guide

Master your inventory control with this comprehensive guide to the Stock Management Dashboard

System Overview

Your Stock Management Dashboard is a comprehensive tool designed to streamline inventory control, reduce waste, and optimize ordering processes. This system helps you maintain accurate stock levels, track waste, manage supplier relationships, and make data-driven decisions.

Key Benefits

  • Reduce food waste by 15-25%
  • Optimize stock levels and ordering
  • Track supplier performance
  • Generate detailed reports
  • Improve cost control

Daily Workflow

  • Update stock levels (morning)
  • Log waste as it occurs
  • Check reorder sheet (afternoon)
  • Review supplier cards
  • Export reports (weekly)

Inventory Management

The Inventory Overview is your central hub for managing all stock items. Here you can view current levels, edit information, and track stock indicators.

Stock Level Indicators

Critical Stock: Below 20% of PAR level - Immediate reorder needed
Low Stock: Below 50% of PAR level - Plan to reorder soon
Normal Stock: Above 50% of PAR level - No action needed

How to Use Inventory Overview

1
Add New Items

Click the "Add Item" button or use the floating action button. Fill in all required fields including PAR level, current stock, and supplier information.

2
Edit Stock Levels

Click directly on any cell in the table to edit values. Use the search and filter options to find specific items quickly.

3
Monitor Stock

Watch for colored indicators and use the stock filter to identify items needing attention. Export data for reporting.

Reorder Management

The Reorder Sheet automatically generates a list of items that need to be ordered based on your PAR levels and current stock.

Understanding the Reorder Sheet

  • Order Quantity: Calculated as PAR level minus current stock
  • Total Value: Order quantity × last known price
  • Supplier Cards: Grouped by supplier with contact information

Supplier Summary Cards

Each supplier card shows:

Supplier Name
Contact Information (phone & email)
Item Count (how many items to order)
Total Value (total cost of order)

Best Practices for Reordering

Regular Reviews

Check the reorder sheet daily, especially before placing orders

Contact Suppliers

Use the contact information in supplier cards to place orders

Export Orders

Export JSON/PDF files to send to suppliers or keep records

Backup Your Data

Regularly export your data to JSON files as backup. Use Import JSON to restore if needed.

Waste Management

Tracking waste is crucial for cost control and identifying areas for improvement. The waste log automatically deducts waste quantities from your inventory.

Why Track Waste?

  • Cost Control: Identify expensive waste patterns
  • Menu Planning: Adjust portions based on waste data
  • Staff Training: Highlight areas needing improvement
  • Supplier Quality: Track issues with specific products

Adding Waste Entries

1
Select Item

Choose the item from the dropdown (populated from your inventory)

2
Enter Details

Specify quantity, reason (spoilage, expired, etc.), and add notes

3
Automatic Update

The system automatically deducts waste from your inventory and calculates the value

Waste Categories

Spoilage: Food that has gone bad
Expired: Past use-by date
Overcooked: Food prepared incorrectly
Damaged: Physical damage to packaging/product
Customer Return: Food returned by customers
Preparation Error: Mistakes in food preparation

Supplier Management

Maintain a comprehensive database of your suppliers with contact information, categories, and notes for better relationship management.

Supplier Information

Contact Person: Primary contact for orders
Phone Number: For urgent orders and queries
Email Address: For order confirmations and invoices
Categories: What types of products they supply
Notes: Special terms, delivery times, or preferences

Managing Suppliers

Adding Suppliers

Click "Add Supplier" and fill in all available information. The more complete the information, the better your reorder process will work.

Updating Information

Keep contact details current, especially phone numbers and email addresses for efficient ordering.

Performance Tracking

Use notes to track delivery times, quality issues, and pricing changes for future reference.

Glossary of Terms

Understanding these key terms will help you use the system more effectively.

PAR Level

The minimum stock quantity you want to maintain. When stock falls below this level, it appears on the reorder sheet.

On-Hand

Current quantity of an item in stock. This is updated manually or automatically when waste is logged.

Order Quantity

Calculated as PAR level minus current stock. This tells you exactly how much to order.

FIFO

First-In, First-Out. A stock rotation method where older items are used before newer ones.

Shrinkage

Stock lost through waste, theft, or other means. Tracked through the waste log.

Unit Cost

The price per unit (kg, L, piece, etc.) of an item. Used to calculate total order values.

Stock Turnover

How quickly inventory is used and replaced. Higher turnover generally means better efficiency.

Dead Stock

Items that haven't moved for an extended period. Can indicate over-ordering or poor menu planning.