Blog
Inventory and waste
Inventory is cash sitting on shelves. Count it too rarely and you cannot see shrinkage or spoilage until the month is over; hold too much and product expires before it is used; hold too little and the menu runs out in the middle of service.
These guides cover the routines that keep stock accurate and lean: how to count, how to set par levels that trigger orders at the right time, how to log and reduce waste, and how software turns those habits into numbers you can act on.
Reading path
- 1Restaurant Inventory Management: The Complete Guide for 2026The complete overview: counting methods, par levels and technology.
- 210 Inventory Habits That Lower Food Cost and Keep Kitchens Running SmoothlyThe daily and weekly habits that bring food cost down.
- 3How to Reduce Food Waste in Your Restaurant: A Data-Driven GuideWhere kitchen waste comes from and how to measure and cut it.
- 46 Practical Ways to Get More Value From Your Inventory SoftwareHow to set up inventory software so the team actually uses it.
Where this happens in Wox
Inventory
Restaurant inventory management, simplified
How Wox helps you track food cost and reduce wastage in your restaurant
Analytics
Food cost analytics and reporting
Calculate food cost percentage, track COGS, and compare actual vs theoretical
rs.ge Integration
Your rs.ge waybills, already in your inventory
Connect rs.ge once and Wox imports 12 months of waybills — building your vendor list, item list, purchase history, and opening stock without manual data entry
Step-by-step guides in the Knowledge Base
Restaurant Inventory Counting and Stock Management
Best practices for restaurant inventory management — storages, counts, low-stock control, and replenishment planning to reduce food cost.
Par Level Management and Reorder Points
How to set and maintain par levels so restaurant reordering is timely, consistent, and driven by actual usage to control food cost.
Restaurant Food Waste Tracking and Reduction
How to track, report, and reduce wastage of food in restaurants across locations to protect margins and lower food cost.
Mobile Inventory App and Offline Counting
How to use the mobile app for restaurant inventory counts offline, ordering on the go, and real-time data sync across shifts.
Frequently Asked Questions
How often should a restaurant count inventory?
Count high-value items such as proteins and alcohol daily or at every shift change, and run a full count weekly. A full monthly count is the minimum for calculating food cost.
What is a par level?
A par level is the amount of an item you want on hand between deliveries. When stock falls below it, it is time to reorder. Good par levels follow actual usage and delivery frequency rather than habit.
Other topics
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