Stock Management for Delis & Food Halls
A deli’s stock is small in volume and big in money: whole cheeses, cured meats, oils and preserves with serious cost prices — and half of it on a clock. A wheel that turns too slowly is margin quietly evaporating.
INV3NTORY tracks it at the level a deli needs: what each line really earns, what gets wasted and why, and which expensive shelf-sitters should be replaced by what actually sells.
Expensive stock, watched properly
When single products cost £20–£80, a small count drift is real money. Live counts plus quick spot-checks keep the expensive shelves honest.
Short dates logged before they bite
Mark down or bin a line in two taps. After a month you’ll know your real waste cost — and which lines to order tighter.
Margins per line, not per gut feel
A counter full of beautiful products is not the same as a counter full of profitable ones. See what each line really earns after waste.
Suppliers organised for reordering
Group lines by importer or producer so the weekly orders take minutes — and nothing gets forgotten until a customer asks for it.
The till and the counter, reconciled
Square, Zettle, Lightspeed, or EPOS Now sales update counts automatically — so the Friday cheese order starts from facts, not memory.
Common questions
We cut and weigh from whole wheels and joints — can it track that?
Track those lines at whatever unit works for you — by weight value or by portion — and run quick spot-checks. Pre-packed lines count down automatically from till sales.
Does it handle products from dozens of small suppliers?
Yes. Assign each product a supplier and reordering becomes a per-supplier checklist. There’s no limit on suppliers or products on any plan.
Is it overkill for a small deli?
The Starter plan is built for exactly this size of shop: live counts, alerts, and margin reports without the full suite. Most delis are set up in under an hour.