Kitchen stores are low on rice. Reorder?
A hotel has many stores: dry goods, the cold room, the kitchen, the bar, housekeeping, maintenance. Tivuzo knows what is in each one, what moved, what it is worth and what is about to run out.
Tivuzo hotel inventory tracks stock in every store (main, kitchen, cold room, bar, housekeeping, maintenance), records receipts from suppliers, issues and transfers to departments, sales from the restaurant and bar, reorder levels per item and store, and periodic stock counts with variances. Stock is valued at cost and posted to the accounts, so stock value and food cost are always current.
Your stores, as they really are
| Store | Typical items | Fed by | Used by |
|---|---|---|---|
| Main store | Dry goods, drinks by the case, cleaning stock | Supplier deliveries | Issues to departments |
| Kitchen and cold room | Meat, fish, vegetables, dairy, dry goods in use | Issues, or direct delivery of fresh produce | Food produced and sold |
| Bar | Spirits, beer, soft drinks, mixers | Issues from the main store | Sales at the bar POS |
| Housekeeping | Amenities, toilet paper, chemicals, linen | Issues or deliveries | Rooms cleaned |
| Maintenance | Bulbs, fittings, paint, spares | Deliveries | Jobs and repairs |
Each store is a location with its own quantities, reorder levels and count. Units can differ between buying and using: buy rice by the 25 kg bag, issue it by the kilo; buy beer by the crate, sell it by the bottle.
Every movement recorded
Receipts
Deliveries received against the purchase order, into the store you choose.
Issues and requisitions
The kitchen or bar asks for stock; the storekeeper issues it and the store balances move.
Transfers
Move stock between stores, or between properties in a group.
Sales
Restaurant and bar sales take stock out of the outlet's store.
Waste and breakage
Record spoiled food or a broken bottle with a reason, so it shows as waste, not as a mystery.
Counts
Count a store, enter the quantities, and see the difference item by item before you post it.
Reorder before you run out
Set a minimum and maximum for each item in each store. Kitchen stores are low on rice? Tivuzo lists it, with the quantity that brings it back to the maximum, and drafts the order for the usual supplier. For remote lodges with weekly supply runs, set minimums that cover the lead time. See hotel stores control.
Stock value and cost
- Stock valued at cost (average or first-in-first-out), per item
- Stock value by store at any date
- Issues to the kitchen and bar post to food and beverage cost
- Count differences post to a variance account you can watch
- Month-end stock value ready for the balance sheet
With purchases, issues and sales in one place, you can read food cost and bar pour cost by week: see food cost percentage and bar stock control.
Inventory questions
Can I track kitchen and bar stock separately?
Yes. Each is its own store with its own quantities, reorder levels and counts.
Can I buy in one unit and issue in another?
Yes. Buy by the case, bag or crate and issue or sell by the bottle, kilo or piece; Tivuzo converts between them.
How often should a hotel count stock?
The bar weekly, the kitchen and main store monthly, high-value items more often. See hotel stores control.
Does Tivuzo record waste?
Yes. Record spoiled or broken stock with a reason; it moves to a waste location and shows in the reports.
Is stock linked to the accounts?
Yes. Stock value, issues, waste and count differences all post to the accounts. See hotel accounting.
Last updated by the Tivuzo team.