Reduce waste, over-portioning, over-buying, and theft with restaurant inventory management software.
Know exactly how your restaurant inventory, including food and liquor, is impacting your bottom line.
Already a customer? Upgrade your system here.
Never run out of inventory again. With real-time restaurant inventory software, you can track your food inventory, suppliers, units, and prices on your computer, phone, or tablet so you know what to reorder and when... without having to spend late hours updating a spreadsheet.
Spend less manual work crunching the numbers and more rewarding work analyzing the data. With automatic and downloadable food cost, inventory variance, and menu engineering reports, you can fine-tune your menu and your offerings until they're just as profitable as they are popular.
Calculating your recipe cost, or plate cost, is essential to the profitability of your restaurant. Track every ingredient on every plate you serve and understand food costs, portion costs, and recipe costs.
Use this food cost report to track, calculate, and predict your food costs. With food prices increasing, saving on food costs and increasing profits will be tantamount.
The inventory variance report compares your actual inventory to your theoretical inventory so you can diagnose where your variances are— waste, overportioning, theft, burned food — and start improving processes.
Analyze your best selling menu items alongside your most profitable menu items and organize them into stars, puzzles, plowhorses, and dogs to learn which items are contributing to or hurting the business.
Food costs in the restaurant industry can run as high as 38% depending on the mix of sales.
Prime costs in the restaurant industry, which include food and labor, can run as high as 60%.
Liquor costs in the restaurant and bar industry are typically 18-20% of total liquor sales.
Restaurant menu prices have increased 2.8% since 2015 because of rising food costs.
Almost half of small businesses either don't track inventory or use a manual method.
Sheet-to-shelf inventory tracking requires you to examine your spreadsheet, and then run to the storage area where that item is kept and mark it off. Shelf-to-sheet means that your inventory tracking is set up just as your back of house is set up - by refrigerator, walk-in, kitchen, you name it. Your inventory system is customizable to your specific setup.
Because the restaurant inventory software is integrated in Toast POS, you can view sales reports alongside food cost reports, switch between different menu types, and even toggle between restaurants. Use your inventory data to make decisions about your menu or labor and start making changes instantly.
Many restaurants don't track inventory because they don't have the time. Toast changes that by making the restaurant inventory software setup fast and easy. You can set up a key item inventory to track your 20 most purchased ingredients in less than 4 hours using the step-by-step guide. Expanding to full food costing adds a couple of minutes per recipe, and you don't need to be a restaurant consultant to do it!
“We’ve seen incremental improvements in inventory variance ever since we implemented Toast Inventory. We’ve reduced variances from 5% to below 2% by more closely adhering to recipes and controlling waste.”
Mike Peasland, Cafe Manager of Sambazon