My Inventory ItemsMy Inventory Items inventory guides
Restaurant inventory management starts with consistent ingredient units, counted opening stock, recorded purchases and regular closing counts. My Inventory Items supports general product stock, purchasing and billing records. Recipe costing and POS-driven ingredient deductions are separate requirements to demonstrate before relying on automation.
Updated · Published by My Inventory Items
01
Separate purchased packs from recipe quantities and document conversions.
02
Use the same cutoff and valuation basis for opening stock, receipts and closing stock.
03
Compare measured usage with recipe expectations and log waste or transfers separately.
Illustrative scenario · Not a customer result
Illustrative monetary inputs, all in one currency and on a consistent valuation basis. No transfers or other adjustments.
| Opening inventory | 20,000 |
|---|---|
| Purchases | 15,000 |
| Closing inventory | 18,000 |
| Food used | 17,000 |
| Food sales | 68,000 |
| Food cost percentage | 25% |
20,000 + 15,000 − 18,000 = 17,000 used; 17,000 ÷ 68,000 × 100 = 25%. This is an example calculation, not a target for all restaurants or a My Inventory Items savings claim.
| Area | My Inventory Items workflow | What to verify for your business |
|---|---|---|
| Stock | Product quantities and adjustment records | Units, cutoff and handling of returns |
| Documents | Orders, invoices and payment receipts | Tax fields and reconciliation with your process |
| Specialist operations | General inventory and billing | Demonstrate industry integrations and controls separately |
Restaurant inventory is mostly perishable ingredients bought by weight and volume and sold as dishes. Good inventory control is the main lever on food cost — the difference between what you should have used and what actually left the kitchen.
Food cost % = cost of food used ÷ food sales × 100. In a simplified period, food used = opening inventory value + purchases − closing inventory value. For example, 20,000 + 15,000 − 18,000 = 17,000 used; with food sales of 68,000, food cost is 25%. These are illustrative inputs, not an industry benchmark or a promised saving. Account consistently for transfers and other adjustments in your own calculation.
A par level is the quantity of each ingredient you want on hand between deliveries. Order = Par level − Current stock. Set pars from actual usage plus a small buffer, and lower them for highly perishable items to reduce spoilage.
Count high-cost items (meat, seafood, dairy, alcohol) weekly or even daily, and the rest weekly or monthly. Count in the same order and units each time — the units you buy in (case, kg, litre) should convert cleanly to the units recipes use.
Cost every dish from its recipe. Multiply recipe quantities by the number of dishes sold to get theoretical usage, then compare it with actual usage from your counts. A large gap points to over-portioning, waste, unrecorded staff meals or theft.
Primary-source evidence
These published findings describe their stated markets and periods. They are not My Inventory Items customer outcomes or evidence of software savings. Operational takeaways are our interpretation.
28%
Global · 2022
Share of the total waste estimate, including inedible parts. Does not mean each restaurant wastes 28% of purchases.
Operational takeaway: Keep ingredient counts and waste reasons separate from purchase quantities.
UNEP · Food Waste Index Report 2024Published
1.05 billion tonnes
Global · 2022
Includes inedible parts and waste from households, food services and retail. Not a measure of restaurant purchases, supply-chain loss or software savings.
Operational takeaway: Measure your own waste consistently by unit and cause before evaluating changes.
UNEP · Food Waste Index Report 2024Published
Plan facts below use the same pricing data as the pricing page. Standalone browser calculators and generators are separate from app subscription limits.
| Plan | Monthly price | Stores | Documents / day | Thermal printing |
|---|---|---|---|---|
| Free | Free | 1 store | 5 | Paid plans |
| Starter | USD 4 / INR 299 | 2 stores | 25 | Included |
| Pro | USD 9 / INR 799 | Up to 5 stores | 100 | Included |
| Business | USD 24 / INR 1999 | Unlimited stores | 500 | Included |
Restaurant inventory management starts with consistent ingredient units, counted opening stock, recorded purchases and regular closing counts. My Inventory Items supports general product stock, purchasing and billing records. Recipe costing and POS-driven ingredient deductions are separate requirements to demonstrate before relying on automation.
Automatic recipe deduction and third-party restaurant POS connections are not established by the general stock workflows described here. Demonstrate your recipes, units, portions and POS provider before choosing that workflow.
No. UNEP attributes 28% of estimated global retail-and-consumer food waste in 2022 to food services. It is a share of total estimated waste, includes inedible parts, and is not a restaurant purchase-loss percentage.
Yes. The current Free plan includes one store and 5 documents per day, with all document types and PDF download and print. Email sharing, thermal printing and barcode labels are paid-plan features. See pricing for current terms.
The current Starter plan is INR 299 or USD 4 per month and includes two stores and 25 documents per day. Pro and Business offer higher limits. Use the pricing page to compare currencies, limits and included features.
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