Supplier price creep is the slow, unannounced rise in ingredient and supply costs that chips away at gross profit long before anyone notices a problem. It rarely arrives as one dramatic invoice. It arrives as a few pence here, a rounding adjustment there, until a finance director reconciles the quarter and finds GP% has quietly slipped.
When you start looking for restaurant management software, two terms come up constantly: inventory control and inventory management. They get used interchangeably, but they describe different levels of visibility into your stock, and picking the right one affects how much manual work you carry and how clearly you can see your margins.
