Point of Sale
The core of our all-in-one restaurant management system
From food trucks to FSRs, get the POS built for restaurants.
By Jackie Prange
TouchBistro’s latest features are designed for restaurateurs who want to track and monitor their inventory in a realistic and easy-to-use way. Here are seven things you need to know about our ingredient and inventory tracking system.
How much time and energy you want to put into your setup is up to you. You can track thousands of ingredients, getting granular with measurements and including everything in your pantry, or you can simply track menu item counts to keep abreast of 86’d items during service. You decide what your establishment can handle and how you want it to work for your needs.
If you’re looking for an intuitive inventory system, and you want to optimize your menu item costs, our system automatically calculates the true cost of each menu item based on the total costs of the ingredients in its recipe.
You don’t have to get into the nitty gritty of cups of flour per slice of cake, like with ingredients. Instead, you can track the number slices you have in-house if you want to keep it simple. Our warning prompts still work to warn servers as availability gets low and if / when an item gets 86’d.
Helpful for both front and back of house, you can keep both inventories together for one cohesive solution. If you’re currently working with two separate and time-consuming solutions, TouchBistro inventory management system works perfectly to streamline your stock and save you time and money.
In the setup of each ingredient, you can identify the exact amount at which you’d like the system to warn you that you’re running low. A message will surface to your staff if they attempt to order menu items containing the ingredient in question.
A fact-based portrait of your current inventory will enable you to capture waste, combat theft, and identify potential gaps in service – heck, we could go on all day! With these insights, you’ll be well on your way to making informed decisions and smarter purchases.
By looking closely at your ingredient consumption, you can take away insights that you may not have noticed before. For example, by looking at cranberry consumption, you’ll see how many units of cranberries you went through last fall, so that you can know what to order at the end of the summer.
Well there you have it, all of the bells and whistles TouchBistro’s ingredient-level inventory has to offer. So the question remains – what are you waiting for?
Jackie was a Content Marketing Specialist and Social Media strategist at TouchBistro before moving into business development role. She covered the latest food, dining, and technology trends for the restaurant industry. A lover of all things coffee, Jackie’s hobbies include breakfast, lunch and dinner.
By Andrea Victory
By Katherine Pendrill
By Dana Krook
By Tiffany Regaudie
Get the latest restaurant trends and ideas in your inbox.