Restaurant inventory control in Ethiopia
Restaurant Inventory Control Built Into Bilu
Bilu gives restaurant administrators a practical way to receive stock, track batches and stock on hand, monitor low-stock items, issue stock FIFO, reconcile physical counts and review inventory movements.
Cooking oil
24 litre
In Stock
Beef
8 kg
Low Stock
Coffee beans
0 kg
Out of Stock
Oldest stock first
Physical count
System
8 kg
Physical
7 kg
Reconcile variance
Know what you have on hand
Bring everyday stock control into the restaurant operation.
Restaurant owners and managers need a clear view of what arrived, what remains, which items are running low, what was issued and where physical counts differed. Bilu brings those controls into the broader Restaurant Ordering & Operations System.
One Inventory workflow
Create → Receive → Track → Monitor → Issue → Reconcile → Review
Follow stock from the inventory item and received batch through stock-on-hand monitoring, FIFO issuing, physical stock reconciliation and movement history.
01
Create
Create Inventory Item
Add the item name and unit, with an optional low-stock level for the restaurant.
02
Receive
Receive Batch / GRV
Record quantity, unit cost, received date and optional expiry date or remark; Bilu creates the batch and GRV reference.
03
Track
Track Stock on Hand
See the current restaurant-wide quantity derived from what remains across the item's batches.
04
Monitor
Monitor Low Stock
Use clear stock status and the Low Stock filter to bring items needing attention into view.
05
Issue
Issue Stock FIFO
Manual issues consume the oldest received stock first and can continue across more than one batch.
06
Reconcile
Count & Reconcile
Compare system and physical quantities, record the variance reason and reconcile the item balance.
07
Review
Review Movement History
Review receipts, issues, count adjustments, references, timestamps and relevant cost context.
Receive stock with clear batch records
Record what arrived and create a costed batch.
Select an inventory item, enter the quantity and unit cost, record the received date, and optionally add an expiry date or remark. Bilu creates the received batch and generates its GRV reference.
See stock on hand
See the restaurant-wide quantity that remains.
Bilu derives current stock on hand from the quantities remaining across an item's inventory batches. See the current quantity for each item after receipts, issues and reconciliations, with the item's unit retained.
One current stock picture for the restaurant, grounded in its remaining batches.
Low Stock and Out of Stock visibility
See low stock before it becomes an operational surprise.
Set an optional low-stock level for each item and quickly see which items need attention. Positive stock above the threshold—or positive stock without a threshold—is In Stock. Positive stock at or below the configured threshold is Low Stock, while zero stock is clearly distinguished as Out of Stock.
Use the Low Stock filter to surface configured Low Stock and Out of Stock items in the Inventory view.
Clear restaurant inventory visibility
Understand what came in, what remains and where attention is needed.
Know what was received
Received batches keep the quantity, date, unit cost, GRV reference and optional receiving context together.
Know what remains
Stock on hand is calculated from remaining batch quantities and retains the item's unit context.
See which items need attention
Configured thresholds, stock statuses and the Low Stock filter make low or out-of-stock items easier to identify.
Understand stock differences
Physical stock reconciliation records the system quantity, physical quantity, variance and selected reason.
FIFO inventory issuing
Issue older stock first.
When stock is manually issued, Bilu consumes the oldest received batches first. The issue can continue across multiple batches when needed, following received date and then the earliest-created batch for the same date.
If the available stock is below the requested quantity, the issue fails without partially depleting stock.
Physical stock reconciliation
Count and reconcile physical stock.
Select an item, compare its system quantity with the physical quantity and record the variance. Reconcile the balance with a reason such as waste/spoilage, theft/shrinkage, counting error, found stock or other, plus an optional remark.
The resulting adjustment remains available in count history and supporting movement records.
Inventory movement history
See how stock moved.
Review receipts, issues, quantities, references and timestamps in inventory movement history. Count-adjustment history adds the system quantity, physical quantity, variance, reason and optional remark where applicable.
Cost visibility at the batch level
Keep unit-cost context with received stock.
Record unit cost when receiving stock. Inventory movements retain cost context from their batch, received batch values can be reviewed, and count records retain the supported unit-cost context used during reconciliation.
Inventory connected to restaurant operations
Ordering + Kitchen + Cashier and billing + Analytics + Inventory
Restaurant Inventory Control is built into Bilu's broader Restaurant Ordering & Operations System, keeping stock management in the same operational environment as the restaurant's other core workflows.
Explore Restaurant OperationsDesigned for restaurant administrators
Manage the restaurant's inventory workflow.
Restaurant administrators manage inventory items and thresholds, receive and issue stock, count and reconcile physical quantities, and review inventory movement and count history for their restaurant.
Related capabilities
Explore the connected Bilu operation.
Restaurant inventory control in Ethiopia
Inventory control built around restaurant operations.
Bilu is being developed around real restaurant operating workflows in Ethiopia, bringing ordering, kitchen operations, reporting and inventory control into one connected system.
Questions
What restaurants ask us.
What inventory can I track in Bilu?
Restaurant administrators can create inventory items with a name, unit and optional low-stock threshold, then receive, issue, count and review stock for those items.
Can I see current stock on hand?
Yes. Bilu shows restaurant-wide stock on hand for each inventory item based on the quantities remaining across its batches.
Can I set a low-stock level for an item?
Yes. A restaurant administrator can set an optional low-stock threshold for each inventory item.
What happens when stock reaches the low-stock level?
Positive stock at or below the configured threshold is shown as Low Stock. Zero stock is shown as Out of Stock, and the Low Stock filter surfaces configured items needing attention.
Can Bilu track received batches?
Yes. Receiving creates a batch with its received and remaining quantities, unit cost, received date, generated GRV reference, and optional expiry date or remark.
What is FIFO issuing?
FIFO means first in, first out. When stock is manually issued, Bilu consumes the oldest received batches first.
Can Bilu issue stock across more than one batch?
Yes. A manual issue can continue across multiple batches in oldest-stock-first order. If the total available stock is insufficient, the issue fails without partially depleting those batches.
Can I record unit cost when receiving stock?
Yes. Unit cost is recorded with each received batch and provides cost context for supported inventory movements and count records.
Can I count and reconcile physical inventory?
Yes. For a selected item, a restaurant administrator can compare system quantity with physical quantity, capture the variance and reason, add an optional remark and reconcile the balance.
Can I review inventory movements?
Yes. Inventory history covers receipts, issues and count adjustments with quantities, references, timestamps and relevant batch cost context.
Who can manage restaurant inventory in Bilu?
Restaurant Inventory is designed for restaurant administrators managing their restaurant's items, thresholds, receiving, issues, counts and history.
How does Inventory connect to Bilu Restaurant Operations?
Inventory is part of the same Bilu Restaurant Ordering & Operations System used for ordering, kitchen, cashier and management workflows, giving administrators one connected operational environment.
See the workflow
Bring restaurant inventory into one connected operation.
We’ll show you how Bilu supports received batches, stock-on-hand visibility, low-stock monitoring, FIFO issues, physical stock reconciliation and inventory history.