PETU POS · RESTAURANT OPERATIONS
Restaurant Inventory Management
Useful inventory records start with accurate stock counts, sensible units and clear par levels. Petu POS stores stock-group quantities and can highlight groups that fall below a configured threshold.
01
Set up stock groups with care
Create a stock group for each item you want to monitor and record its unit, on-hand quantity and par level. Use a consistent unit and update counts after deliveries, waste or other stock movement according to your outlet's process.
02
Understand the built-in suggestion
The current insights calculation flags a stock group when it has a par value and the on-hand quantity is below 75% of par. It suggests a quantity using a simple formula based on the gap to par; this is a prompt, not a purchase order or demand forecast.
Related product names may be displayed when menu items are linked to a stock group. The calculation does not establish recipe-level ingredient consumption.
03
Use operational checks alongside software
Reconcile selected physical counts with records and account for supplier lead times, pack sizes and waste before reordering. For sales trends, compare item reports with your inventory observations.
See what the current insights do and how to review outlet sales.
Common questions
Frequently asked questions
Does Petu POS track restaurant inventory?
It stores stock groups, on-hand quantities and par levels and displays low-par suggestions based on those configured values.
Does it automatically deduct ingredients by recipe?
The reviewed implementation does not establish automatic recipe-level ingredient deduction. Confirm this requirement directly before purchase.
Are reorder suggestions purchase orders?
No. They are informational quantities derived from configured par and on-hand values, not supplier orders.
See whether Petu POS fits your workflow
Review the listed price, or contact the team with your outlet requirements.