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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
Peak season at a beach bar: maximum demand, minimum time to manage
In July and August, a well-located beach bar can triple its sales volume compared to the off-season. Demand is unpredictable depending on weather, tides, and tourist flow. In that context, running out of cold beer at 3pm, out of prawns for the rice dish, or out of bottled water means lost sales that cannot be recovered. Inventory management during peak season cannot depend on a manager's memory or a spreadsheet updated once a week. Kitchen Stocker lets you set minimum stock levels with automatic alerts for every product — drinks, fresh produce, canned goods — so the manager is notified before the problem occurs, with enough time to place an emergency order if needed.
"Without inventory visibility, food cost slips away unnoticed."
Drink control: the most critical inventory at a beach bar
Drinks typically represent 35–50% of a beach bar's sales. Controlling drink inventory — beer by type, soft drinks, water, wines, sangria, cocktails — is more critical than any other product. Running out of beer on a summer afternoon doesn't just lose that one sale: the customer asks for the bill and leaves. Kitchen Stocker lets you track drink stock by unit, case, or keg, with reorder alerts configured for each product. Consumption history by day and week lets you align orders with the real demand pattern and reduce excess stock taking up space in the cold room.
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.
Fresh produce waste at a beach bar: the invisible cost of peak season
Fresh fish and seafood are the gastronomic engine of the beach bar — and also its biggest waste risk: one day with fewer tourists than expected, and the produce bought that morning may not sell before closing. Without a waste logging system, that cost is invisible: it shows up as consumption in the food cost even though the product was actually thrown away. Kitchen Stocker lets you log fresh produce waste from your phone at the end of each service — product, quantity, reason — and see the cumulative impact week by week. With data from several weeks, patterns emerge by day type (weekday / holiday / local event) that allow you to align fresh produce orders with the real expected volume.
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 beach bar that only operates from May to October?+
Yes. You can pause the subscription outside the season and reactivate it at the start of the next one, with all your data and settings preserved. The previous season's inventory is available as a reference for planning initial orders.
How do I manage fresh fish and seafood stock that arrives every morning?+
You log each incoming delivery as a purchase when it arrives, with the quantity and invoice price. At the end of service, you log waste for anything that didn't sell. The system automatically calculates the real cost of what was consumed during service.
Can I track drink bar inventory separately from the kitchen?+
Yes. You can organise your catalogue by area — kitchen, bar, cellar — and manage each area's inventory independently, with transfers recorded between areas when bar staff bring drinks up from storage.
Does Kitchen Stocker work without a strong internet connection on the beach?+
Kitchen Stocker requires a connection to sync data. In areas with limited coverage, entries are saved locally and synced when the connection improves. For locations with no coverage at all, contact the support team to discuss available options.
How long does it take to set up Kitchen Stocker before the season starts?+
A beach bar with 100–150 products can be fully operational in under 48 hours. If you have your catalogue in Excel, you can import it via CSV. The support team is available to help with the initial setup before the season begins.
Start the season with your inventory under control
Kitchen Stocker tracks drink and fresh produce stock at your beach bar in real time, with alerts before you run out of anything. Try it free for 14 days.
✓ No credit card✓ Set up in 48h✓ Cancel anytime
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Last updated: 2026-04-12