With next-generation cost control

stock processes are now much easier

They are responsible for monitoring and managing inventory in businesses such as restaurants, cafes, bars, and hotels. An inventory tracking system monitors the quantity of materials and products owned by the business, controls stock levels, and manages the procurement process. By ensuring that orders are placed in the correct quantities and on time, it reduces unnecessary purchases and food waste. It records and analyzes stock movements, thereby improving cost control and budget management. With an inventory tracking system, businesses increase operational efficiency, reduce costs, and achieve sustainability.

To optimize inventory and cost management, you can periodically review inventory levels, make accurate demand forecasts, rotate stock as needed, record and analyze inventory movements, improve business processes, and use inventory tracking automation. These steps help manage business inventory effectively, reduce costs, optimize stock to meet customer demand, and increase operational efficiency.

Inventory tracking software can be used by businesses that require warehouse management, such as restaurants, cafés, hotels, retailers, wholesalers, manufacturers, and e-commerce companies. They can be customized according to the needs and size of the business.

Simpra Inventory meets the needs of chain branch management, purchasing management, payment tracking, recipe management, income and expense tracking, and inventory management. It provides e-Invoice and e-Archive integration and features two-way integration with ERP systems. Additionally, it works in integration with the Simpra POS System.

Just like the cafe POS system, it works seamlessly with iOS, Android, and Windows without requiring a separate application. It is also compatible with Google Chrome, Mozilla, Edge, Safari, and many other browsers.

Inventory and cost management help businesses prevent unnecessary inventory costs and waste. It also ensures that the right amount of stock is procured on time and efficiently. This helps the business meet customer demands and keep costs under control.

Cost control refers to the process of monitoring, managing, and reducing business expenses without compromising service quality. It is one of the most important ways to maintain profitability, especially for restaurants that require both labor and regular food supply. The main goal of cost control is to minimize waste and ensure that every ingredient, working hour, and resource contributes to the business with maximum efficiency. Cost control practices in restaurants typically include processes such as inventory tracking to prevent waste, theft, and over-ordering; creating standard recipes to ensure consistency in portions and costs; and analyzing food cost ratios to monitor the profitability of menu items. Additionally, efficient shift planning to keep labor costs under control and integrating POS with inventory systems for real-time cost data are also key steps in effective cost control.

The cost control process in restaurants focuses on increasing profitability by monitoring and effectively managing expenses without compromising service quality. The key elements of cost control can be summarized as follows:

• Monitoring food and beverage costs enables the optimization of stock consumption and helps reduce costs arising from new purchases.
• Efficient planning of staff shifts allows for effective use of the workforce during peak hours and prevents unnecessary personnel costs and overtime.
• Effective tracking of inventory levels helps minimize waste caused by theft, over-ordering, and expired products, thereby maintaining profitability.
• Consistency in food quality increases cost predictability and helps reduce waste.
• Analyzing the profitability and popularity of menu items supports the promotion of high-margin products.
• The use of inventory tracking software, POS systems, and analytics tools enables more accurate decision-making based on real-time data.
• Implementing strategies that reduce food waste and improve operational efficiency strengthens the sustainability of overall cost control.

In restaurants, cost control is typically calculated based on food cost percentage, labor cost percentage, and overhead management. The most common and fundamental indicator is the food cost percentage, but for effective cost control, the following calculations are considered together. For more information about cost control calculations, you can visit the article What is Cost Control and How is it Calculated in Restaurant Programs?

• In businesses that use a cost control system, profit margins can be increased by monitoring food, labor, and operational costs without raising prices.
• By managing inventory and portion control, food waste, overproduction, and theft can be minimized.
• With real-time reports, menu pricing, staff scheduling, and purchasing decisions can be made more effectively.
• An automated tracking system helps maintain optimal inventory levels, preventing over-ordering and spoilage.
• Staff shifts can be planned more efficiently, overtime can be reduced, and increased productivity is among the benefits provided by the cost control system.
• Best-selling and high-profit items can be identified, allowing for data-driven menu optimization.
• Standardized practices and reporting processes can be made sustainable in chain businesses.
• Expenses can be tracked more transparently, and budgets can be planned more accurately by comparing actual and theoretical costs.
• In businesses that prefer a cost control system, increases in input prices or labor costs can be detected instantly, enabling quick action.
• Supplier performance can be monitored, price comparisons can be made, and ordering processes can be optimized.