Manage food and beverage inventory, improve ordering decisions and maintain visibility across your operation without spreadsheets or paper stock sheets.
The Stockt stock value report gives restaurant operators a complete picture of food and beverage inventory — broken down by category, with variance analysis, dead stock flags and a clear view of where money is tied up.
Reports
Stock Value Report
June 2026Total Stock Value
£24,840
+£340 vs last week
Active Stock
£21,200
85% of total
Dead Stock
£2,140
12 products
Food Stock
£14,600
59% of total
Category Breakdown
Variance Report
Ribeye Steak
-£240House Red Wine
-£180Chicken Breast
-£120Pasta Dry
+£40Dead Stock — Action Required
Truffle Oil
£180 · 8wk
Rare Bourbon
£840 · 12wk
Stock Value Report
Total Value
£24,840
Active Stock
£21,200
Dead Stock
£2,140
Food Stock
£14,600
Category Breakdown
Dead Stock Alert
3 products with no movement. Total tied up: £1,116
Food waste, over-ordering and poor supplier management chip away at margins that are already tight. Without accurate stock data, it's almost impossible to know where the money is going until it's already gone.
Most restaurants track food and beverage stock inconsistently, which means purchasing decisions are driven by habit rather than data. Stockt changes that.
Food waste cutting into GP
Over-ordering perishables and failing to track usage leads to significant waste that erodes gross profit week after week.
Inconsistent ordering across the team
Different managers order different quantities from different suppliers with no shared process or visibility.
Dead stock tying up cash
Specialty ingredients and slow-moving beverages sit idle while cash is locked up in stock.
No variance visibility
Without regular, accurate stock takes, unexplained variances between expected and actual stock go unnoticed.
Understand exactly what stock you hold, what it's worth and how it's performing. Category reports break down spend across dry store, beverages, fresh produce and dairy.
Stockt flags products that haven't moved in weeks so you can stop reordering them. Dead stock reports show exactly how much cash is tied up in slow-moving inventory.
All food and beverage suppliers centralised in one place with linked products, contact details and full delivery history.
Suggested orders based on real stock data rather than memory. Managers review and GMs approve before anything is placed.
Restaurant inventory management software tracks food and beverage stock levels, supplier orders and delivery records, replacing manual spreadsheets with a system that updates stock value automatically and flags waste, variance and dead stock as they occur.
Most restaurants benefit from a full stock take weekly, with more frequent checks on high-value or fast-moving categories like fresh produce and beverages. Frequency often depends on menu volatility and supplier delivery schedules.
Yes. Dead stock reports identify products that aren't moving so kitchens can adjust ordering before waste occurs, and variance reports help identify unexplained losses that may indicate process issues.
Yes. Deliveries are recorded against the original order, with item-by-item confirmation of quantities received and any discrepancies flagged immediately for supplier follow-up.
Book a demo and we'll show you how Stockt works for restaurant operations.