Inventory demand analysis
Stage 2 · Analysis
The operator jobs behind Inventory searches
Interpret observed language, identify required evidence, and preserve record authority before proposing Tools.
- 1
Organise what must be counted
Keep one countable list of Ingredients and other stock arranged by storage location.
Operators commonly count in walk-through order across dry store, fridges, freezers, bar and other locations.
Evidence: restaurant inventory spreadsheet · food stocktake sheet
- 2
Record a physical stocktake
Capture on-hand quantities quickly in units that match how each item is stored and counted.
A count needs item, location, quantity, unit, time and actor evidence; it is not a mutable current-number field without history.
Evidence: restaurant stocktake app · restaurant inventory count
- 3
Know what is low, available or expiring
Compare supported on-hand evidence with par levels, reorder points and expiry information.
Inventory can identify a replenishment need, while Purchasing owns deciding and approving what to buy.
Evidence: restaurant par levels · restaurant reorder points · restaurant expiry tracking
- 4
Explain stock variance
Compare physical counts with supported receipts, usage and Waste evidence.
A variance is a deduction over evidence. It must retain its period and inputs instead of pretending to be an observed fact.
Evidence: restaurant inventory variance · kitchen stock control system
- 5
Understand supported stock value
Calculate value only when quantities, units and authoritative item costs are compatible.
Inventory supplies quantities. It must not invent purchase prices, recipe costs, COGS or profit when their evidence is absent.
Evidence: restaurant inventory management software · food inventory spreadsheet
Record map
Evidence the capability owns, references, or derives
kitchen.inventory.observation
Inventory observation
Owner: Inventory
A physical count or movement must record observed quantity, unit, location, actor and time without rewriting Ingredient identity.
- Ingredient or stock item
- quantity and unit
- location and reason
- actor and occurrence time
kitchen.inventory.level
Inventory level
Owner: Inventory
Current level is a derived view over compatible observations and movements, never an unexplained mutable number.
- opening evidence
- accepted movements
- latest counts
- coverage and unresolved variance
Required record questions
What must Inventory make knowable?
- Which Ingredient or other countable stock item is being counted?
- Where is it stored, how much is present, and in which count unit?
- When was the count taken and who recorded it?
- Is the quantity a physical observation or a deduction from other records?
- Which par level, reorder point, batch or expiry evidence applies?
- Can Receiving, usage and Waste evidence explain a variance for the period?
- Is an authoritative compatible unit cost available, or must value remain unknown?