Restaurant Inventory Management, Free and Simple

Running out of something at eight in the evening costs you the table, not just the dish. Inventory tells you what is left before the rush rather than during it.

Adding what you stock

Open Inventory and add the things you buy in and count: bottles, packets, bread, whatever you would otherwise check by opening a cupboard. Give each one its unit and how much you have.

Watching it come down

Where a dish is linked to something you stock, selling the dish brings the stock down. The counter sees what is left beside the dish while billing, so nobody promises a cold drink that ran out an hour ago.

Topping up

When a delivery arrives, add it to the count. The figure moves up and carries on coming down as you sell.

What it saves you

• Knowing before service what is thin, not after a guest asks
• No separate stock register to keep in step with the till
• A dish you have run out of can be marked unavailable so guests stop ordering it

Frequently asked questions

Does LaaoDo have restaurant inventory management?

Yes, and it is free. Add what you stock, and it comes down as linked dishes are sold.

Do I have to track every ingredient?

No. Most outlets track only the handful of things that actually run out, which is where the value is.

Can the counter see what is left while billing?

Yes. The stock left shows beside the dish, so nobody promises something that ran out earlier.

What if something runs out?

Mark the dish unavailable and guests stop seeing it. One tap brings it back when you restock.

Does inventory cost extra?

No. There is no subscription and nothing on LaaoDo is a paid add-on for outlets.