📦
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
Artisan ice cream: inventory as the foundation of profitability per tub
An artisan ice cream shop works with raw materials whose price varies seasonally — cream, fresh fruit, pistachios, pure chocolate — and with preparations that require precise proportions to achieve the right texture and fat content. Without a system that updates the cost of each flavour when an ingredient price changes, the price per scoop is set at the start of the season and not reviewed until the margin has already dropped. Kitchen Stocker lets you create recipe cost cards per flavour with costs automatically calculated from registered actual purchase prices. When the price of seasonal fruit rises, the system recalculates the cost of every flavour that contains it, and the manager can decide whether to adjust the selling price or substitute ingredients.
"Without inventory visibility, food cost slips away unnoticed."
Production yield and overrun: the real food cost of artisan ice cream
In ice cream production, overrun — the percentage of air incorporated during churning — and the yield of fresh fruit are the two factors that most distort food cost if not accounted for. One kilogram of strawberries does not produce one kilogram of purée: you must deduct cleaning, hulling, and cooking losses. One litre of ice cream mix can produce between 1.3 and 1.6 litres of finished ice cream depending on the churn's overrun. If recipe cost cards do not incorporate these real factors, the theoretical food cost per tub is systematically wrong. Kitchen Stocker lets you define the yield of each ingredient and the overrun factor of each flavour, so the calculated cost reflects the real cost per litre of ice cream served.
What Kitchen Stocker does for your operation
🛒
Purchasing and suppliers
Generate purchase orders, assign them and track until receipt.
📉
Waste control
Log every loss with reason. Detect patterns by shift, category or employee.
📊
Real food cost
Calculate cost per recipe and period. Make decisions with data, not gut feeling.
Waste control: seasonality and point-of-sale expiry
Waste in an ice cream shop has a dual nature. Production waste — tubs that don't reach the right texture, flavours discontinued at the end of the season — is relatively predictable. Sales waste — product removed from the display case due to organoleptic degradation or end of campaign — is harder to quantify and often not recorded systematically. Kitchen Stocker lets you log both types of waste with the flavour, quantity, and reason, and calculates the cumulative financial impact by category. With data from several weeks, the shop can align production by flavour to the actual sales pattern, reducing end-of-day waste without running into stockouts that disappoint customers.
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
Can Kitchen Stocker manage an ice cream shop that also makes frozen cakes and parfaits for events?+
Yes. You can create independent recipe cost cards for each preparation — scoops, frozen cakes, parfaits — and calculate the cost of each with your current raw material prices. The sales channel — workshop, shop, or event — does not affect the food cost calculation.
How do I manage inventory in an ice cream shop that both makes its own ice cream and buys finished product from a supplier?+
You can register both production raw materials and bought-in finished ice cream as inventory items. Kitchen Stocker distinguishes production cost from purchase cost and shows you the real margin for each product line.
Can Kitchen Stocker help me calculate what a tub of a new flavour will cost before I launch it?+
Yes. You create the recipe cost card for the new flavour with the ingredients and quantities, including the fruit yield and estimated overrun. The system calculates the cost per litre produced using current prices, letting you set the selling price with a known margin before you produce the first tub.
How often should I take a raw material inventory count at an ice cream shop?+
For high-turnover ingredients during peak season — dairy and fresh fruit — a weekly count is recommended. For less frequently used ingredients — nuts, chocolate coatings, flavourings — a fortnightly or monthly count is usually sufficient depending on production volume.
Can I log product removed from the display case at closing because it is no longer in condition?+
Yes. You log the removal as waste with the flavour, quantity, and reason. The system accumulates the cost and shows you at the end of the week the total impact of removals by flavour and day, helping you adjust daily production and reduce losses.
Know exactly what every flavour in your ice cream shop costs
Kitchen Stocker calculates the real food cost of every tub using your current raw material prices. Start with a 14-day free trial, no credit card.
✓ No credit card✓ Set up in 48h✓ Cancel anytime
Also available for
Last updated: 2026-05-08