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Real-time inventory
Stock updated instantly. Low-stock alerts before you run out.
✓ Spanish market✓ GDPR + LOPDGDD✓ Multi-location from day 1✓ English support✓ 100% SaaS · no installation
Palma and tourism-destination hospitality: demand peaks and island costs
Palma's restaurant sector operates in a particular environment: the peak season months (May–October) concentrate 70–80% of annual sales for many establishments, with international demand requiring consistent quality. Supply costs on an island have an additional characteristic: transport pushes prices higher than on the mainland, and local supplier options are more limited. Without an inventory control system, the Palma restaurateur makes purchasing decisions with greater uncertainty than their mainland counterpart. Kitchen Stocker provides the consumption history that allows orders to be planned with real data, reducing both excess stock and stockouts.
"Without inventory visibility, food cost slips away unnoticed."
Managing seasonality: from peak season to winter closure
Palma restaurants that close or dramatically reduce operations in winter face an additional inventory challenge: the season opening means a complete restock, and closing means liquidating stock or managing what remains in storage. Kitchen Stocker allows you to plan the opening inventory using the previous season's history as a reference, and manage the season close with visibility into what is in stock and what can be kept for the following year. The system also helps in supplier negotiations by having annualised consumption data that justifies order volumes.
What Kitchen Stocker does for your operation
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Purchasing and suppliers
Generate purchase orders, assign them and track until receipt.
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Waste control
Log every loss with reason. Detect patterns by shift, category or employee.
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Real food cost
Calculate cost per recipe and period. Make decisions with data, not gut feeling.
Food cost in Palma: island prices and the importance of up-to-date recipe cost cards
Purchase prices in Mallorca are generally higher than on the mainland due to transport costs. This means the target food cost for Palma restaurants is sometimes 2–3 points higher than the national benchmark, and menu prices need to reflect that reality. Without recipe cost cards using actual Palma purchase prices, food cost is an estimate that may not reflect real costs. Kitchen Stocker calculates the food cost of each dish using the prices you have actually paid to your local and island suppliers, regardless of whether they are higher than the mainland standard.
Before you start
How long does it take to set up?
Most restaurants are up and running in under 48 hours. The setup wizard guides your team step by step.
Do I need technical knowledge?
No. Kitchen Stocker is designed for the head chef or manager to use directly, without needing IT.
What if we're already using Excel?
You can import your current inventory from a CSV in minutes. You don't start from scratch.
Frequently asked questions
Does Kitchen Stocker work for a Palma restaurant that closes in winter?+
Yes. You can pause use during the closure months and reactivate with all data from the previous season available. The consumption history from prior seasons is especially useful for planning the opening restock.
Can I use Kitchen Stocker to manage restaurants in other areas of Mallorca besides Palma?+
Yes. With the Professional Plan you can manage up to 3 locations from the same dashboard. You can compare food cost between locations in different parts of the island and manage stock transfers between them.
Does Kitchen Stocker account for Spanish VAT in calculations?+
Kitchen Stocker works with the prices you enter in the system. You can configure prices with or without VAT consistently. Food cost calculations are based on the configured prices.
Does the system work in English for restaurants with international staff in Palma?+
Kitchen Stocker is available in Spanish. For teams with international staff, the system is sufficiently visual and intuitive for any team member to log waste and purchase entries without needing to be fluent in the language.
How long does it take to set up Kitchen Stocker before the season opens?+
A medium-sized Palma restaurant can be operational in 24–48 hours. If you have your catalogue in Excel, CSV import speeds up the process. The support team includes an assisted onboarding session.
Open the season with inventory and food cost under control
Kitchen Stocker sets up in under 48 hours and gives you visibility over stock and food cost from the very first day of the season. Try it free for 14 days.
✓ No credit card✓ Set up in 48h✓ Cancel anytime
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Last updated: 2026-04-12