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Caffeinated, Inventory does not have to be on software. I have done inventory on paper for many years in several restaurants and businesses that I managed. I found it easier for me to have it physically done each week.

What I did was create a page that had a row for each item and 3 columns for each week. On each Monday, I would physically count each item by each or case (whichever is easier). That number would go in column A of that week. If I wanted to order an item, I would put that number in column c. The next week, I would count again. Put the count in column A of that week. Then add up columns A and C from previous week, then subtract the amount in column A of this week. Place that number in column B. That is the amount of inventory used that week. If need to order again, put that amount in column C. If this is done every week on a regular basis, you will have a history of what is used each week. this will let you know when you need to re-order product. Once you get used to this, it takes about 20 - 30 minutes to make your order.

If want more info, give me a call at 314 524 4993.

Jim

thx puzzleman. when i first started out, i modeled after a major franchise. they use styrofoam cups for hot liquids (better insulator) and plastic for cold (didnt matter because it had ice). but you're right, perhaps its time to shop around for a new vendor

We use dajisoft, which would be useless to you in your business, but my point is that there are likely customize s/w solutions for coffee shops. Have you checked with any trade organizations or even your wholesalers to see if they can make any suggestions?

My guess is someone has noticed the explosion in coffee shops and built a nice little business out of meeting your inventory tracking needs