The restaurant procurement process links stock levels, par levels, supplier management and purchasing, so every order reflects what the kitchen actually needs. Done well, it takes you from a stock count to a checked delivery without guesswork, and protects food cost along the way.
Wet stock is the easiest inventory in hospitality to control and the easiest to lose. Easy to control because everything is countable: bottles, kegs, cases, measures. Easy to lose because every serve is small, fast and poured by hand, hundreds of times a night. A bar that counts monthly is not managing its stock. It is auditing a loss that already happened.
