Inventory software is everywhere — but effective inventory control is rare.

The problem isn’t counting

Most systems focus on counts, not behavior.

Restaurants don’t fail inventory because they don’t count — they fail because data arrives too late or isn’t actionable.

Common failure points

  • Counts disconnected from sales
  • No variance accountability
  • Waste tracked inconsistently
  • Recipes not enforced operationally

What actually works

Inventory must be tied directly to:

  • Menu items
  • Prep procedures
  • Waste logging
  • Daily decision-making

When inventory becomes part of service operations — not just accounting — food cost stabilizes.

Inventory control is not a task. It’s a system behavior.