📦
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
Hotel F&B: multiple areas, one inventory to control
An average hotel's F&B operation runs at least three or four distinct areas: the breakfast buffet, the lunch restaurant, the pool or lobby bar, and room service. Each area draws from the same central stockroom but operates with completely different dynamics: the buffet has high volume and predictable waste from overproduction; the restaurant has a set menu with defined recipe cost cards; the bar manages drinks and snacks with high variability. Without a system that attributes consumption to each area, the F&B director only sees the department's total cost — with no visibility into where inefficiencies lie. Kitchen Stocker lets you manage inventory by area and calculate the food cost for each independently.
"Without inventory visibility, food cost slips away unnoticed."
Buffet waste control: the biggest profitability challenge in hotel F&B
The breakfast buffet is the area with the highest waste potential in hotel catering: production is planned in advance, but actual consumption depends on that day's occupancy. A 20% difference in the occupancy rate translates directly into produced food that is not consumed. Without a waste logging system, that loss is invisible: ingredient costs are recorded as consumption even though some went in the bin. Kitchen Stocker lets you log buffet waste by product and shift from a mobile device. With two weeks of data, patterns emerge by day of week and occupancy level that allow you to adjust production and reduce waste by 20–40%.
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.
Traceability and auditing: what hotel management needs to see
Hotel management demands a level of traceability that goes beyond what an independent restaurant requires. The F&B director needs reports they can present to hotel management showing food cost by area and period, waste breakdowns by category and cause, supplier spend trends, and the comparison between theoretical cost (per recipes) and actual cost (per inventory). Kitchen Stocker generates these reports automatically from data logged by the kitchen team, with filters by area, period, and category. The F&B director has the full picture without needing to consolidate data manually.
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 be used to manage the hotel bar inventory as well as the restaurant?+
Yes. You can define independent areas within the same property — kitchen, bar, room service, floor pantry — with separate inventories and recorded transfers between areas. Food cost and waste are calculated independently per area.
How do I manage breakfast buffet inventory with Kitchen Stocker?+
You log buffet production as inventory consumption at the start of each service. Waste from whatever is not consumed is logged at closing. The system calculates the real cost of breakfast per cover served, which you can compare against the planned theoretical cost.
Does Kitchen Stocker support multiple storerooms within the same hotel?+
Yes. You can define multiple storerooms — main dry store, fresh produce chiller, wine cellar, bar stockroom — and track stock independently in each, with transfers recorded between them.
Can Kitchen Stocker integrate with the hotel's PMS?+
Kitchen Stocker does not currently have native integration with hotel PMS systems. Sales data is entered manually or via CSV import. PMS integration is on the Enterprise product roadmap.
Are Kitchen Stocker's reports sufficient for a hotel's internal audit?+
Kitchen Stocker generates detailed reports on food cost, waste, purchases, and inventory movements by period and area, exportable in formats compatible with internal audit requirements. For formal audits, the implementation team can advise on the most appropriate configuration.
Full control of your hotel's F&B, area by area
Kitchen Stocker calculates the food cost of every F&B area in your hotel in real time. No spreadsheets, no manual consolidation. 14-day free trial.
✓ No credit card✓ Set up in 48h✓ Cancel anytime
Also available for
Last updated: 2026-04-12