Catch the ingredient that is running out — before service does.

Start with clear units

Choose a count unit your team can repeat.

“Low on chicken” is useful in a rush, but it cannot support a dependable stock check. Choose a sensible unit for each important item — kilograms, bottles, bags, trays — and set a minimum that fits delivery lead time and storage reality.

A minimum level is an ordering trigger, not the same thing as a par level or target quantity. The free inventory spreadsheet can help establish the habit first.

Update from the shelf

Send the quantity you just counted.

A cook can report “chicken: 6 kg left” after a count. The value of the record depends on when it was checked, so keep the update simple enough to happen during normal work — not only during a monthly stocktake.

A prompt, not a promise

Use below-minimum stock to make the next decision.

If the latest recorded quantity sits below your minimum, it is a reason to recount, check delivery timing, and decide whether to order. It is not proof that a stockout will happen: sales, waste, transfers, and an old count can all change the picture.

When the count does not match expectation, use the weekly method in our inventory variance guide.

Keep control with the operator

TableAI does not replace your receiving process.

It does not forecast demand, read delivery invoices, create purchase orders, or guarantee you will never run out. It preserves the reported record and checks it against the minimum you chose. Your team still counts, receives, and makes the call.

For cafés, see the practical five-minute inventory routine.

Questions

What owners ask first