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- Kitchen Inventory Management
- Who it's for
- Restaurants and central kitchens
Restaurants and central kitchens
Restaurant stock work often crosses the receiving bay, cold room and preparation area before an ingredient is used. Kitchen Inventory Management keeps the ingredient identity and lot position beside the requested quantity and its supervisor decision. The team can follow a delivery and its signed stock result without relying on a container label or an informal message as proof of completion.
How Kitchen Inventory Management is set up for you
Receive the inspected quantity
Inventory Clerk records vendor deliveries and delivery appointments, then prepares stock requests in the item's base unit. Keep the vendor's expected amount and purchasing commitment in the existing procurement process. A delivery marked Received still needs the related stock evidence.
Protect preparation demand
Use stock reservations for an eligible stock lot record and inspect the free quantity after active holds. A reservation shortfall should remain visible in Failed Operation Receipts so the supervisor can choose another operational response.
Follow storage custody
Storage locations identify the cold room or dry store, while kitchen containers record the item and custodian for a tote. Retain the inspected handoff evidence with the request so the supervisor can follow the same physical case.
Explain waste decisions
Inventory Supervisor reviews the current waste request revision and its attachment evidence. Follow the resulting stock movement before recording the quantity as deducted; approval and stock execution are separate handoffs.
Restaurant stock work often crosses the receiving bay, cold room and preparation area before an ingredient is used. Kitchen Inventory Management keeps the ingredient identity and lot position beside the requested quantity and its supervisor decision. The team can follow a delivery and its signed stock result without relying on a container label or an informal message as proof of completion.
Pilot an ingredient group and the actual receiving-to-preparation route it follows. Agree SKU, base unit, location codes and each team member's actual user account. Rehearse a partial arrival, a hold beyond free inventory and a stale waste decision. Add a cancellation with released reservations so the team can explain what stock becomes usable again.
Read par-level policies with Inventory Supervisor before passing replenishment advice to purchasing. Use the channel rule to explain the operating expectation and the stock evidence that supports the next request. Use [implementation guidance](/kitchen-inventory-management/implementation) to make those external handoffs explicit.
Features to start with
Vendor receiving
Connect delivery appointments to inspected receiving quantities and approved stock requests.
Storage and handling
Track eligible kitchen storage locations and container custody during receiving and preparation.
Kitchen stock catalog
Keep ingredient identity, base units and dated lot balances clear before stock is requested.
Roles on the team
- Inventory Clerk
- Prepare stock requests, maintain items, lots, locations and operational records, and run the stock actions on the Operations Desk.
- Inventory Supervisor
- Review and decide stock requests, reverse movements, correct or cancel scope, reconcile, and maintain stock policies.
- Auditor
- Read-only access to every record and the evidence trail (decisions, receipts, movements).
- App Administrator
- Maintain the organization and its team members.
Set up Kitchen Inventory Management your way.
Start free, then use Proto to change fields, steps and approvals before your team goes live.