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Free calculators for restaurants, bars and pizzerias. Results are operational estimates and do not replace professional tax, legal, health or technical advice.

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Calcoli HoReCa — Inventory

Inventory Calculators

Stock levels, turnover, food waste and inventory value calculators.

Open Recommended Order
InventoryRecommended Order CalculatorCalculate the optimal quantity to order based on usage and stock levels.Open calculatorInventoryInventory Turnover CalculatorCalculate inventory turnover ratio and days of stock on hand.Open calculatorInventoryMinimum Stock CalculatorCalculate the minimum safety stock level for each ingredient.Open calculatorInventoryFood Waste CalculatorCalculate food waste cost and identify areas to reduce losses.Open calculatorInventoryInventory Value CalculatorCalculate total inventory value using FIFO, LIFO or average cost methods.Open calculator

The recommended path

  1. 1

    Set the minimum stock per product.

    Minimum stock
  2. 2

    Value the inventory.

    Inventory value
  3. 3

    Measure stock turnover.

    Inventory turnover
  4. 4

    Quantify the cost of food waste.

    Food waste

When to use these calculators

Use these tools to run stock like a warehouse manager: how much to keep, when to reorder, what the inventory is worth and how much margin you lose to waste. Inventory is cash tied up: optimising it frees liquidity and reduces shrinkage, two direct levers on the P&L.

Practical examples by venue type

Restaurant

You set minimum stock for key products, avoiding both stock-outs and overstock.

Bar

You calculate month-end inventory value and turnover to see how much cash sits on the shelf.

Cost control

You measure raw-material waste and tie it to the real food cost.

Purchasing

You use stock turnover to right-size order quantities and frequency.

Reference benchmarks

Stock turnover12–24×/yearHigher = less cash tied up.
Days of stock7–15 daysFar less for fresh, more for dry goods.
Raw-material waste< 4%Of purchases; investigate beyond.
Inventory value~1 month food costPrudent reference.

Indicative industry figures: they vary by format, location and period. Use them as a reference, not an absolute rule.

Common mistakes to avoid

  • Not doing regular inventory: without value and turnover you can't see shrinkage and waste.
  • Keeping excess stock 'to be safe': it's tied-up cash that often expires.
  • Ordering by feel without a minimum stock and reorder point, swinging between stock-outs and overstock.
  • Ignoring yield (trim, net weight) when computing needs and food cost.

Frequently asked questions

How often should I take inventory?
At least monthly for high-value, high-rotation products; weekly for fresh goods. Inventory feeds stock value, turnover and waste analysis: without it you can't control shrinkage.
How much stock should I keep?
The minimum that avoids stock-outs: roughly 7–15 days for dry goods, much less for fresh. Excess stock is tied-up cash at risk of expiry. Use minimum stock and reorder point to dial it in.
How do I cut inventory waste?
Apply FIFO and expiry control, order based on real consumption (not by feel), and measure waste by area. Keep it below 4% of purchases: beyond that, there's a management issue to investigate.