"Stock kahan gaya?"
Inventory management for restaurants, bars and hotels
Inventory management in Hey Senior counts every store against its par, moves stock between stores on requests, buys what is short from suppliers, and records every bill, so the stock on the phone is the stock on the shelf.
- Stock checks against par, shelf by shelf. One button fills every short item up to par.
- Supply requests go to the main store. The keeper sends or buys, and the department sees it on the way.
- No missing bills. Receiving records what was paid per item. An order with no bill says "Bill missing".
- Wastage and breakage show the day they happen, with a photo.
Stores & stock · Supply requests & orders · Breakage · Shelf life & labels
09:414G ▮▮▮
All48Running low6Expiring2Expired0
Vegetables & dairy
Tomato
4.5 kg of 12 kg
4.5 kg
Onion
6 kg of 20 kg
6 kg
Paneer
2 kg of 5 kg
2 kg
Fresh cream
1.5 L of 4 L
1.5 L
Lime
40 of 120
40
Fill all 6 short items
Stock is never edited, only moved.
- Every change is a movement: received, sent, used, sold, wasted or counted. Nothing is overwritten.
- Running low means under par or three days or fewer left, worked out from what you use.
- Expiring and expired batches show first, with who has to throw them away.
Questions
Questions owners ask
What is par in inventory management?
Par is the stock a store should hold before the next delivery. Hey Senior compares every count to par and offers to fill every short item up to it.
Can different departments keep their own stores?
Yes. A kitchen, a bar or housekeeping can keep its own store and request from the main store, which buys from suppliers.
How are purchase orders approved?
Usual orders go through at once. Unusual ones go to the department head or the GM, as your outlet's rules say.
Pick what Senior looks after.
Every outlet is different. Start with what hurts most.