Restaurant stock control: a practical guide
By mise · Updated 6 October 2026
Quick answer: restaurant stock control is the routine around your stock: order to par levels, check every delivery against the invoice, record waste and staff food, take stock weekly and compare usage with sales. The gap between what you used and what you sold is the money to chase.
Good stock control isn't a system you buy, it's five habits. The software just makes them easier to keep.
The five habits
- Order to par. Set a par level for each line and order the difference. It stops both running out and over-ordering. See par levels.
- Check deliveries. Weigh and count against the delivery note, check dates and temperatures, and put the invoice in the system the same day.
- Record waste. Every spoiled item, dropped plate and staff meal on a waste log, with a reason.
- Take stock weekly. Same time, same units, area by area. See how to do a stock take.
- Compare usage and sales. Usage = opening + deliveries − closing. What you actually used, minus what the recipes say you should have used, is your unexplained loss.
Numbers to watch
| Indicator | Typical UK range |
|---|---|
| Food GP | 65–72% (food cost 28–35%) |
| Drinks GP (pub) | 60–70% |
| Stock holding | Food 5–7 days of usage; drinks 2–3 weeks |
| Waste | Under 3–5% of food purchases |
Stock control with an app
With mise the stock on hand moves with every delivery (from a photo of the invoice) and every waste entry, the weekly count is done by scanning, and the app shows what's below par and ready to order. Staff can count without seeing costs, and each site keeps its own stock. More on what to expect in the stock control app and stock take app guides.
Starting on paper? Use the stock control spreadsheet (columns and formulas). To take the typing out of the routine, see AI stock control.
Point the camera and the product comes up complete: name, brand, category, size and photo — the mise AI finds it from the barcode or a photo. Free trial, no card.
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Frequently asked questions
What is stock control in a restaurant?
The set of routines that keep stock accurate and costs under control: ordering to par, checking deliveries, recording waste, regular stock takes and comparing usage with sales.
How much stock should a restaurant hold?
Typically around a week of food and two to three weeks of drinks. More ties up cash and increases waste; less risks running out.
What is a stock control sheet?
A list of every line with opening stock, deliveries, closing stock and usage. Our free stock take template has these columns ready.