Restaurant stock control
Restaurant stock control and inventory software
Stock is cash sitting on your shelves, and a spreadsheet is out of date the moment service starts. Restaurant inventory software should link what you use to what you sell, so counts become a quick check rather than a guess. VoiceMenu ties stock to real sales from your till and ordering — part of one platform, available as an add-on.
Spreadsheets vs VoiceMenu at a glance
| Spreadsheets | VoiceMenu | |
|---|---|---|
| Counts | Manual, out of date by service | Live — usage comes off as items sell |
| Costs | Re-typed by hand | Tied to real ingredient costs |
| Variance | Hard to spot | Sales vs usage flagged automatically |
| Reordering | Guesswork | Par levels and demand-based ordering |
| Integration | Separate from the till | One system with ordering and the till |
What restaurant inventory software does
It keeps a live picture of what you have, what it costs, and what you use — so you can order to demand, catch waste and theft early, and see when your food cost drifts. The fundamentals (par levels, counts, FIFO, variance) are covered in our stock control guide.
From spreadsheets to live stock
The step up from a spreadsheet is linking stock to sales: when an item sells, its ingredients come off automatically, so a count becomes a check, not a guess. That live view is what lets you order to demand and spot a problem in days, not at month-end.
Cut waste, protect margin
Most avoidable cost hides in over-ordering, over-portioning and spoilage. Tying usage to sales surfaces it — and the monthly AI Growth insights flag the trends worth acting on so you can re-cost or re-portion before it bites.
Part of one platform
Because stock sits on the same platform as your till and ordering, the numbers reconcile from one source. It is available as an add-on — see the restaurant plans.
Common questions
Sources
Keep your commission — and your customers
See exactly what you'd save going direct, then book a 20-minute demo on your own menu.