Inventory & ordering management

We built MarginEdge’s food & beverage inventory solutions with two goals in mind: make them easier and make them worth it.

OVERVIEW

Better inventories mean better food cost controls

We know you’re reading about inventory and ordering because you have to, not because you want to. Technology can't make counting inventory less tedious but it can make it faster and more impactful.

BAR INVENTORY

Scale back the inventory guesswork

With Freepour, liquor inventory is down-to-the-milliliter-accurate and only takes minutes.

• Scan & weigh in any order with a single tool
• No more guesswork — stop fumbling with sliders or trying to convert eyeball measurements into actual decimals
• Count up to 20 bottles per minute. Your next inventory will only take minutes, and you'll have your real-time liquor costs and theoreticals faster than ever.

INVENTORY SHEETS

A count sheet that works for you

Maintaining products and prices on inventory sheets can take a lot time. What if you never had to do that again? 

• Products and prices are automatically updated on your sheets as you order (across your locations) plus see previous inventory values to track trends
• Count products in multiple packaging units—we'll do the conversion math for you
• Take counts from your smartphone or tablet, even in sketchy walk-in wifi

ORDERING

Ordering and on-hand counts, side by side

Whether you're using a desktop or a smartphone, ordering for your restaurant has never been easier with order guides, EDI integration and inventory counts all in one place.

• New vendor items are automatically added to existing guides (and can always be customized!)
• Multi-units can centrally manage guides for some or all locations
• Easily set and see pars, on-hand and last count amounts for specific products on order guides (so no more flipping back and forth to determine order quantities)

REPORTING

Know your variance in a simpler way

Waste in your restaurant can either be a big problem or a big opportunity. Either way, the first step is knowing where it’s happening.

• Food usage reports automatically update as soon as inventories are closed
• Track waste in your log and see those numbers pull through to your theoretical reports for extremely accurate food costs
• Theoretical Usage report quickly shows which products & categories have the biggest variance

INTERNAL TRANSFERS

If only sharing food was always this easy

MarginEdge allows your restaurants to transfer products and recipes between locations with everything reflected in our platform and your accounting system. 

• Manage bi-directional product transfers across your restaurants
• We automatically adjust the books adding products here and subtracting them there (with updated prices!)
• Track category totals, rather than physical products, and mark up transferred products as needed

CENTRAL KITCHENS

No more commissary complications

Have one central commissary location serving multiple locations? We got you!

• We treat your commissary as an outside vendor, keeping both entities separate and providing up-to-date journal entries documenting each transaction
• Product price updates flow automatically between restaurant unit(s) and the commissary kitchen, no need to worry about reconciliation
• Email automation simplifies communication between the ordering and commissary kitchens to track order status