Ingredient inventory for restaurants and kitchens
Restaurant inventory depends on more than the amount currently on the shelf. Mise en Stock also considers par level, average daily use, remaining cover, and expiry.
This makes the workbook useful for ingredients that are purchased frequently and consumed during normal service.
Main functions
- Quantity on hand
- Par level
- Average daily use
- Automatic days-of-cover calculation
- Expiry warnings
- OK / Low / Expiry Urgent status
- PURCHASE, USE, and WASTE movement types
- Prep Count sheet for pre-service checks
Daily use
Record purchases, consumption, and waste in Purchases & Use. The Kitchen Board then reflects the resulting stock position.
The separate movement log also makes wasted ingredients visible instead of mixing them into normal consumption.
Designed for
- Restaurants
- Cafés
- Catering businesses
- Commercial kitchens
- Food-service operations tracking ingredients