Usage, shrinkage, turnover, waste, reorder, safety-stock, EOQ, purchase-order, and valuation helpers that keep counts tied to real food cost.
Compare expected versus actual restaurant inventory to calculate shrinkage quantity, shrinkage value, shrinkage percentage, inventory accuracy, and adjusted loss after recovery — with optional cause breakdown for waste, spoilage, damage, and theft.
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Measure how efficiently restaurant inventory turns over using COGS or food usage, average inventory, and days of inventory on hand.
Estimate how many days restaurant inventory will last from current stock and daily usage, or from beginning/ending inventory and COGS — with optional safety buffer and waste %.
Estimate restaurant food waste cost, waste percentage, annual losses, and potential savings from purchases or inventory loss — with recovery value and reduction goals.
Calculate when to reorder restaurant inventory from average daily usage and lead time — with optional safety stock, current levels, and suggested order quantity.
Calculate restaurant safety stock from max-versus-average demand and lead time, or from demand variability and service level — then see protection days and a recommended reorder level.
Find the economic order quantity that balances restaurant ordering and holding costs — classic EOQ or EOQ with safety stock, plus orders per year, average inventory, and total inventory cost.
Work out exactly how many units to put on your next restaurant purchase order — from projected on-hand and a target or EOQ fill, with supplier MOQ, case-pack rounding, storage limits, and cost.
Value ending restaurant inventory with average cost, FIFO, or LIFO — get inventory value, effective unit cost, implied COGS, layer breakdown, and waste/shrinkage-adjusted value from your count sheet.
Measure how much stock your restaurant actually consumed in a period — from inventory counts or purchase records — with daily usage, per-cover and per-sales-dollar rates, waste and shrinkage share, and weekly/monthly/annual projections.
Compare expected versus actual restaurant inventory to calculate shrinkage quantity, shrinkage value, shrinkage percentage, inventory accuracy, and adjusted loss after recovery — with optional cause breakdown for waste, spoilage, damage, and theft.
Inventory tools connect what you buy, how much you consume, how much goes missing, how to value what remains, when to reorder, and how large a buffer to hold — the foundation of accurate food cost and healthier stock turns.
Without counts, usage measurement, shrinkage reconciliation, valuation methods, waste tracking, and purchase discipline, period food cost and kitchen reality drift apart. Turnover, days, waste %, shrinkage %, buffers, EOQ, POs, FIFO/LIFO valuation, and stock usage keep the books honest.
Weekly or period-end counts beat irregular snapshots. Consistency matters more than perfection on day one.
Purchases alone hide waste and transfers. Stock usage shows what left the shelf; shrinkage compares expected versus actual so unexplained loss stays visible.
Feed average daily usage into reorder points, EOQ, and purchase orders so the next truck matches real burn — after you have controlled shrinkage.
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