How to manage stock in a small shop — without Excel
5 min read
Running out of your best seller loses sales. Buying too much ties up your cash. A simple routine keeps your stock right in about 10 minutes a week.
1Count everything once
Start with a full count on a quiet day. Write each item, how many you have and what you paid for it. This is your starting point.
2Set a “low stock” line for each item
Decide how many means “running low” — for example, two days of normal sales. When an item reaches that line, you reorder. No more guessing.
3Record stock in and stock out
- Every delivery: add the quantity and what you paid, so your cost stays right.
- Spoiled, broken or used by staff: take it out with a reason.
- With a POS, every sale takes stock out by itself.
4Count again every week
Pick the 10 items that sell the most and count them every week. If your count is different from the records, fix it — and find out why: a sale not recorded, a wrong delivery, or something missing.
5With EasyInventory
- Each sale takes stock out by itself — dishes take out their ingredients too.
- The bell warns you about low stock before you run out.
- Stock in, stock out and count are one tap each, and the history shows who did what.
- Scan barcodes to find a product fast.
💡 Keep ingredients in small units — grams and millilitres. 10 kg of rice is 10,000 g, so a recipe can take exactly 200 g per dish.