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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
The tapas bar: high turnover, changing menu, and multiple product references
A well-run tapas bar can have 30–60 references on the menu — tapas, half-portions, full portions, plus drinks and cocktails. Behind that menu is an ingredient catalogue with different purchasing cycles: fresh fish arrives three times a week, vegetables every two days, canned goods are ordered by the case every two or three weeks. Without a control system, the manager handles all of this by instinct: checks the fridge before opening and decides whether to call the supplier. The typical result is that sometimes ingredients run out mid-service, and other times there is too much that expires before it's used. Kitchen Stocker puts real data behind those decisions with automatic alerts and a consumption history per product.
"Without inventory visibility, food cost slips away unnoticed."
Food cost per tapa: the figure almost no bar has but that changes how you manage
What does the ham croquette you sell at €1.50 each actually cost? And the loin montadito? Without a recipe cost card showing the cost of each ingredient updated to real purchase prices, the answer is an estimate. When the price of ham rises 15% in season, the croquette's margin drops with nobody having decided to adjust the selling price. Kitchen Stocker calculates the cost of every tapa automatically from registered actual purchase prices. When the price of any ingredient changes, the food cost of every tapa containing it updates automatically — and you can see at a glance which items have stopped being profitable.
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 management: the hardest cost to see in a tapas bar
Waste at a tapas bar follows a specific logic: fish that doesn't sell that day, vegetables that arrive and have no turnover before they expire, slow-cooked dishes made in excess that can't be kept for the following day. These costs are rarely recorded and are invisible in the month's results — they show up as 'consumption' even though they represent direct loss. Kitchen Stocker lets you log waste from your phone in seconds. With a month of data, patterns become clear: which products generate the most waste, on which days of the week, and what causes them. That information lets you adjust orders and reduce waste by 30–50% within the first months of systematic use.
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 tapas bar with a seasonal menu that changes frequently?+
Yes. You can add, edit, or deactivate recipe cost cards at any time. When you change the menu for a new season, you update the active dishes and the system calculates the food cost of the new items from day one.
Can I track drink and wine stock as well as kitchen ingredients?+
Yes. Kitchen Stocker lets you organise your catalogue by category: kitchen, non-alcoholic drinks, wines, spirits. Each category has its own inventory with independent reorder alerts.
How long does a weekly inventory count take at a tapas bar with Kitchen Stocker?+
At a tapas bar with 80–120 products, a well-organised full count with Kitchen Stocker takes 30–45 minutes from a phone. With no need to transfer paper data to a computer, the process is significantly faster than with a spreadsheet.
Can I see which tapas have the highest margin and which are generating the most loss?+
Yes. The recipe cost cards module shows the cost, selling price, and margin for each item. You can identify the most profitable tapas to push on the menu and those with a negative or insufficient margin to review.
Is Kitchen Stocker useful for a tapas bar that also takes delivery orders?+
Yes. Inventory and food cost are calculated independently of the sales channel. If you have delivery, you can add packaging to the catalogue and include its cost in the recipe cost cards of products that are delivered.
Know exactly what every tapa you serve costs you
Kitchen Stocker calculates the real food cost of your tapas menu and tracks fresh produce stock in real time. Start with a 14-day free trial, no credit card.
✓ No credit card✓ Set up in 48h✓ Cancel anytime
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Last updated: 2026-04-12