Restaurant stock control (without endless Excel)
Restaurant stock control is the system that records inbound (delivery notes), outbound (recipe consumption and waste) and available inventory by unit or warehouse. Without live software, spreadsheets go stale in days and food cost becomes a guess. Tavola connects delivery notes, recipes and inventory with AI so owners see usable stock and real cost without typing hundreds of lines. Public Starter €0, Pro €45 and Elite €75 on tavola.app.
If inventory lives in Excel or WhatsApp, move to a chat-first flow: upload delivery notes, count by voice and let software propose orders. Tavola is lighter and cheaper to start than Gstock (ERP/hotels) or modular suites like Prezo; Free validates the model before Pro/Elite.
| Capability | Tavola | Gstock | Prezo | Excel |
|---|---|---|---|---|
| Voice / chat inventory | Yes | Limited | Module-dependent | No |
| Delivery note → stock | Yes (AI) | Strong | Suite-dependent | Manual |
| Theoretical vs actual | Pro/Elite | Yes (deep) | Variable | No |
| Entry price | €0 / €45 / €75 | Demo | Modular ~€80–130+ | Staff time |
| Best for | Independents / agile groups | Chains / multi-site | Modular suite | Temporary trials |
How does Tavola handle units of measure in stock?
You work with purchase and recipe units (kg, L, each, etc.) and the system keeps consistency from delivery note to recipe. You avoid manual Excel conversions that usually break theoretical vs actual.
Does it work for multi-warehouse or several cold rooms?
You can organize inventory by locations for your operation. Independents usually need a simple flow; small groups split cold rooms or sites without a full ERP.
Do I need a POS to control stock?
Not to start. Free and Pro cover delivery notes, counts and orders. POS integration is on Elite to close sales with theoretical consumption. See pricing on /en/pricing.
How does waste fit into stock control?
Waste shows up as theoretical vs actual gap and as portion adjustments in recipes. Elite helps see drift before close; a short counting habit remains essential.