Restaurant Inventory Management Software

StockFlow is restaurant inventory management software for kitchens that want to know what's in the walk-in and what each dish costs to make. Count with your phone, reorder before you run out.

Why restaurant inventory is different from retail

A shop sells the item it buys. A kitchen buys ingredients and sells dishes. Stock leaves through recipes, shelf life is short, and a few grams of over-portioning per plate add up fast. You need ingredient-level stock, dates on perishables, and a way to compare what you should have used with what you actually used.

Recipe-based ingredient tracking and food cost

Set up each dish as a recipe (bill of materials): the ingredients and quantities it uses. With ingredient costs on file, you see the cost of every dish, not just one blended food cost for the whole menu.

• Recipes with exact quantities per dish (up to 3 BOMs free; unlimited from Professional, $19/mo)
• Cost per dish from current ingredient costs
• Square POS syncs inventory two-way (manual sync, not real-time). Other POS systems via CSV. Confirm how dish sales should deduct recipe ingredients for your setup — StockFlow deducts components when you complete a production run against a BOM.

Counting stock with your phone

1. Open a stock count on your phone.
2. Walk the storeroom, walk-in and bar; scan or search each item.
3. Enter the count. Differences show up immediately.

Stock counts are included from Professional. See physical inventory count software.

Managing perishables

Perishables need rotation: use what arrived first (FIFO) or what expires first (FEFO). Background: FIFO, LIFO and FEFO. StockFlow stores a product-level expiry date on every plan. Lot numbers can be recorded when you receive a purchase order or complete a production run (both start on Professional). Picking is not automatically restricted to the soonest-expiring lot — your team still follows FIFO/FEFO.

Catching waste through variance checks

Compare expected usage (recipes × dishes sold) with actual usage (opening stock + deliveries − closing count). A big gap on one ingredient points to over-portioning, waste or shrinkage. Check it weekly on your most expensive items first. You can do this with a count and a data export (reports and export from Professional). StockFlow does not currently ship a built-in variance report.

Multiple locations and central kitchens

Track stock per location: restaurant, central kitchen, storeroom, even a van. Transfer prepped items from the central kitchen to each site and keep reorder points per location. Extra warehouses are $5/mo.

Get started with restaurant inventory management software in 4 steps

1. Import your ingredients from Excel or CSV.
2. Add your recipes with quantities per dish.
3. Set reorder points for each ingredient.
4. Do your first count with your phone.

Related: How to manage restaurant inventory · Hospitality · Catering · Coffee shops · Pricing.