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Automatic inventory management

Automatic inventory management

Why is inventory management important?

It is a reasonably important part of running a restaurant that you have control over your inventory. You must be able to see what, and how much, you have in stock of the goods in question. This makes it easy for you to keep an overview and also easier for you when you have to order new items home.

But what is inventory management?

Our inventory management is a software solution we offer you. With it, you have the opportunity to keep an overview of your stock. You also have the opportunity to have multiple storage rooms. It could be if you e.g. have a main storage room and smaller stocks in each bar stations. You have the possibility to move your stock around. In this way you always know how much stock is in each of your storage places.

Your POS-terminal l can keep track of how much of each ingredient goes into the drink the bartender chooses on the screen. That way, it can also tell you when a bottle of alcohol has been used and then automatically remove it from storage.

You also have the option of having a minimum stock. It may be that you choose to always have a minimum of 10 bottles of vodka in stock. When the POS-terminal has registered that there should now be 10 bottles of vodka left in stock, you will receive an email with this and you will then have the option of re-ordering from your retailer.

Is inventory management necessary?

We recommend inventory management for those of you who have a larger restaurant or perhaps several different restaurants. Inventory management requires a lot of work flow and discipline if it is to succeed properly. It can seem overwhelming if you own a smaller bar, where manual inventory management might actually be easier for you. Of course, it’s entirely up to you what you prefer, it’s just what our experience tells us.

Some people think it is necessary for their restaurant to have automatic stock management, while others do just fine without it – it’s up to you and what you think is necessary for you and your restaurant.