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Inventory Management

Know Exactly What is in Your Kitchen

Track stock. Reduce waste. Control costs.

Stop running out of ingredients mid-service. ParcelPOS tracks your inventory in real time, alerts you when stock runs low, and helps you understand where your food costs are going.

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Inventory Blindness Eats Into Your Profits

Most restaurant owners discover stock shortages only when a customer orders something that is unavailable. By then, the damage is done.

  • 1Running out of key ingredients during peak hours forces the kitchen to turn away orders
  • 2No visibility into actual stock levels - owners rely on cooks estimating what is left in the kitchen
  • 3Pilferage and waste go undetected because there is no system tracking what comes in and what goes out
  • 4Over-ordering perishables leads to spoilage, especially for vegetables and dairy in Indian kitchens
  • 5Monthly stock-taking requires shutting down or working late, and manual counts are always inaccurate

Real-Time Stock Tracking Without the Complexity

ParcelPOS keeps a running count of your inventory items. As orders are placed, stock is deducted automatically. Get alerts before you run out, and spot wastage patterns with usage reports.

Solved with ParcelPOS
Solved with ParcelPOS
Solved with ParcelPOS
Solved with ParcelPOS
Solved with ParcelPOS

Inventory Management — Key Capabilities

Everything you need, built into one powerful system.

Stock Level Tracking

Maintain real-time stock levels for all ingredients and supplies. See at a glance what is available, what is running low, and what needs to be ordered.

Low-Stock Alerts

Set minimum stock thresholds for each item. ParcelPOS alerts you when stock drops below the threshold so you can reorder before running out.

Purchase Entry

Record incoming stock with supplier details and purchase price. Build a purchase history to compare prices across vendors and negotiate better rates.

Recipe-Based Deduction

Link menu items to ingredient recipes. When a Paneer Butter Masala is ordered, the system deducts the exact amount of paneer, butter, tomatoes, and spices used.

Waste Tracking

Log spoilage, breakage, and waste separately from sales. Understand the difference between what was purchased, what was sold, and what was lost.

How Inventory Management Works

1

Add Your Inventory Items

Enter your ingredients and supplies with units (kg, litres, pieces), current stock levels, and minimum thresholds for alerts.

2

Link Items to Recipes

Define ingredient quantities for each menu item. This enables automatic stock deduction as orders are processed through the POS.

3

Monitor & Reorder

Check stock levels anytime, review low-stock alerts, and record new purchases when supplies arrive. Track usage patterns over time to optimise ordering.

Frequently Asked Questions

The initial setup requires entering your inventory items and linking them to menu items, which takes some time depending on your menu size. However, once configured, the system runs automatically. Most restaurants complete the setup in a day. You can also start simple with just stock tracking and add recipe-based deduction later.
Yes. Each branch maintains its own independent inventory. If you manage multiple outlets, you can view stock levels for each branch from the management dashboard and compare usage patterns across locations.
The accuracy depends on how precisely you define your recipes. If your Butter Chicken recipe uses 200g of chicken, the system deducts exactly 200g per order. For best results, standardise your recipes with your head chef and update the system to match actual kitchen portions.
Yes. Inventory items can be tracked in kilograms, grams, litres, millilitres, or pieces. When you receive 10 kg of tomatoes from the vendor, enter it as 10 kg. Recipe deductions work in the same unit, so portions of 50 grams are deducted accurately.
ParcelPOS shows you which items are below the minimum threshold so you know exactly what to order. You can use this list as your purchase order reference when calling suppliers. The system tracks supplier details alongside each inventory item.

Explore More Features

Menu Management

Link inventory items to menu recipes for automatic deduction.

Learn more

Reports & Analytics

Analyse food costs and stock usage alongside sales data.

Learn more

Multi-Outlet Management

Track inventory independently across all your restaurant branches.

Learn more

Ready to Transform Your Restaurant?

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No credit card required • Free forever plan available • Setup in 2 minutes