Stock Management: Never Run Out of Key Items

In short: Set a minimum quantity for every ingredient: when stock falls below the threshold, the item is flagged so you can reorder in advance rather than in an emergency.

Discovering that a key ingredient is out during service costs more than it seems: a dish removed from the menu mid-evening, a disappointed customer, or an urgent order paid at full price.

Why it happens, even to those who track inventory

With paper-based inventory, the moment someone notices a product is running low depends on memory—which is easy to forget during busy periods.

How an automatic minimum threshold works

For every item in stock, you can set a minimum quantity: when stock drops below that threshold, the item is automatically flagged.

The practical advantage

• Planned, not urgent orders — reordering in advance ensures better terms.
• No surprise menu removals — you know in advance what is running low.
• Less tied-up capital — the minimum threshold also helps avoid the opposite problem of overstocking.

Frequently asked questions about minimum stock

How do I choose the threshold?

Start with your typical weekly consumption and add a buffer based on the supplier's delivery time.

Do I need to track everything?

Start with the ingredients that, if missing, would force you to remove a dish from the menu.

Where do I link the costs?

To the food cost of your dishes: You can calculate this with the food cost calculator.

How can I try it?

Try BoostWiFi free for 14 days. Visit the page for restaurants and bars.

3 steps to take today

1. List your 10 most critical ingredients.
2. Set a minimum threshold for each.
3. Monitor the alerts for two weeks and adjust your thresholds.