Stock transfer
From one location to another.
FROMMain Street3 cases Completed TOPrep Kitchen3 cases
RESTAURANT INVENTORY SOFTWARE
Know your stock. Plan with confidence.
Count food and beverage inventory with your team from a phone, tablet, or laptop. Track stock movements, see inventory value, and compare actual usage with what your sales should have used.
Included in the Operations Bundle. View plans
Organized for your space
Inventory guides, shelf to sheet.
Put ingredients and prepared recipes in the order your team reaches them. Use the count units you work with, from pounds and cases to bottles and quarts.
COUNT GUIDEMonday opening count 18 items
Walk-inDry storageBar
1Produce rack6 items · pounds and cases
2Dairy shelf5 items · quarts and each
3Prepared recipes7 recipes · quarts and pans
Built for the count
Count together. Stay in sync.
See who is counting each item and watch saved quantities update across the session. Your team can work through different areas at the same time.
MONDAY OPENING COUNTMonday · August 31 3 counting
M Chicken breastMaria · just now 22.4 lb
J Sparkling waterJames · just now 24 bottles
D Butter · 36 ctDevon · just now 3 cases
M Simple syrupMaria · 2 min ago 6 qt
See a team count in action.
Get a demoDay-to-day stock tracking
Know where your stock goes.
Record transfers, waste, and adjustments as they happen. Check On-Hand for quantities and values by item and location, or send a stock request to another location.
Item history
Keep the reason with the record.
WasteAvocado · spoiled− 6 ea
TransferFryer oil · to Uptown− 2 cases
AdjustmentHeavy cream · recount+ 2 qt
On-hand value · Main Street$9,118
Actual vs. theoretical usage
Understand your inventory variance.
Compare usage between two completed counts with what your sales and mapped recipes say you should have used. Recorded waste and adjustments help explain the difference, leaving the remainder to investigate.
Export results by category to share with your accounting or operations team.
MAIN STREET · AUG 24–31Usage variance
ACTUAL USAGE$2,145 − THEORETICAL$2,000 = VARIANCE+$145
Within that difference
Recorded waste $96
Loss adjustments $34
Unexplained $15
Build the routine
Keep count day on the calendar.
Give each guide a weekly, biweekly, or monthly schedule, with reminders to help your team stay on track.
Confirmed prepared-stock counts help Predictive Prep account for what is already usable before calculating what to make. Raw ingredients and prepared quantities stay distinct. Explore Predictive Prep.
MON7NEXT COUNT · SEPTEMBERMonday opening count
- Location
- Main Street
- Repeats
- Every Monday
- Areas
- Walk-in · Dry storage · Bar
Practical questions
A clearer inventory routine.
Start with count units, storage areas, and a schedule your team can keep.
How to set up restaurant inventoryWhat does restaurant inventory software track?
It connects physical counts with purchases, transfers, waste, and adjustments. In opsi, food, beverages, and prepared recipes can be counted in the units your team uses. On-Hand shows recorded quantities and values by location; a physical count confirms what is actually on the shelf.
How do I find food inventory variance?
Compare actual usage between two completed counts with theoretical usage from recipe quantities and mapped POS sales. A positive difference means more was used than sales explain. Recorded waste and loss adjustments account for part of that difference, helping you narrow the follow-up.
Can inventory counts help with ordering?
Yes. Purchasing uses pars and recorded on-hand quantities to suggest what to order. Your team checks stock, reviews the vendor and pack quantities, and sends the purchase order when it is ready.