Food Inventory Control Software Key Terms

Some key terms for using food inventory control software

Any restaurant, food service operation, or other business that has a good stock of food and drink inventory and a limited space to put it could potentially profit from food inventory control software. New handy software applications can keep a tally of what's sitting around, and help plan for its use or divestment. Knowing about key terms for food inventory control software products and practices can help business leaders brainstorm about how to improve inventory handling.

 

Demo or demo package

Many food inventory control software suppliers offer demo packages to clients so that they can view details about how a particular set of software works. Demos may include visual mockups, lists of features, or specific data on specifications and compatibility.
Try: See an example of a food inventory control software supplier offering free demos at this Food Software page.

Menu costing

One thing that food inventory control software programs do for restaurant and food service managers is called menu costing. Menu costing is the analysis of the cost of each particular item that goes onto the plate. Evaluating both internal (cost of procurement) and external (plate cost) can really help a manager identify strengths and weaknesses in a menu.
Try: See a visual example of menu costing software tools at Restaurant Inventory.

Inventory worksheet

An inventory worksheet is a type of spreadsheet document that lists various aspects of a food or beverage inventory in a handy file system. Many food inventory control software applications include worksheets for better inventory management.
Try: See details on an inventory worksheet for beverage handling (details at bottom of page) from Bar Controls.

Trial version

Some food inventory control software makers or distributors also offer a trial version so that a user can see what they are in for before buying the full license. A trial version can be a good way to hedge your bets against the likelihood that the tool may not work well for managing a food service inventory.
Try: Utility Soft has an example of a trial version of software for food service warehouses and other storage facilities.

Stock adjustment

Stock adjustment is when a food service manager decides there needs to be a change in what is kept on-site for daily operations. Food inventory control software can also help with stock adjustments by detailing current inventories and other aspects of what's going on with a busy restaurant or food service venue.
Try: See a lot more about stock adjustment from Food Connex.

Spot checks

Sometimes it may be necessary to physically check the remaining food inventory against the software tally. This is often called a "spot check." Spot checking is one thing managers can do to help make inventory control with software more effective.
Try: See more on spot checks and other practices for controlling food inventories in a restaurant at this Chef's Page.

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