From the bar to the franchise: How BarBrain revolutionizes your inventory

In top gastronomy, precision is crucial - not only at the pass, but also in the warehouse.

Whether it's a boutique hotel with breakfast and a minibar or a chain hotel with a bar and its own restaurant - BarBrain makes your inventory easier, faster and more transparent.

Fortunately, BarBrain has the right inventory software for your café, bistro or day bar.

The days of cumbersome clipboard stocktaking are over. With a digital inventory, you can record your stock efficiently and reliably.

No wonder many bakeries are reluctant to take stock - handwritten counting lists and manual typing are time-consuming and error-prone.

Anyone who runs a food truck knows that the "kitchen on wheels" poses special challenges.

The stressful shift operation of a service station poses particular challenges when it comes to stocktaking.

Inventory software for restaurateurs makes stocktaking easier, saves time and provides accurate stock data at the touch of a button.

"Since we started using BarBrain for stocktaking, we have been able to take stock in our hospital kitchen in half the time."

As the operator of a kiosk or snack bar, you no longer have to bother with time-consuming inventory methods.

With BarBrain, stocktaking becomes an everyday process. Even temporary staff will find their way around thanks to the self-explanatory app interface.

BarBrain, a digital inventory software for cruise ships and restaurants, makes stocktaking on board much easier.

BarBrain makes franchise inventory a breeze - for you as the local operator as well as for the central organization behind it.

A digital wine inventory brings full transparency to your wine warehouse - and that has tangible benefits.

Whether a multiplex with several concession stands or a small arthouse cinema - every cinema benefits from digital inventory.

A classic inventory in a canteen or canteen kitchen often means overtime and tedious counting.

As a stadium catering operator, you benefit directly from modern inventory management.

Even if your restaurant is only open seasonally, you don't have to compromise.

Stocktaking in bars and cocktail bars presents owners of small establishments with particular challenges.

Drinks in night catering are often expensive, and every loss means less profit.

What used to take hours of counting after closing time, the team now does in minutes.

In franchise systems, standardization is the be-all and end-all. All locations should work according to the same guidelines.

Many catering businesses do not have a precise overview of their inventory.