Ghost Kitchens (virtual restaurants)

Inventory in ghost kitchens - challenges and solutions

Introduction: Ghost kitchens - i.e. kitchens that focus purely on deliveries - are in vogue. Restaurateurs often operate several virtual brands in parallel in a ghost kitchen in order to serve as many orders as possible. However, this leaves little time for administrative tasks such as stocktaking. A digital inventory for virtual restaurants can help here and still provide an accurate overview of all stock.

The special challenges of stocktaking in Ghost Kitchens

An inventory - i.e. the stocktaking of all supplies - has special pitfalls in ghost kitchens. In such delivery kitchens, many brands are managed under one roof. Stock levels are constantly changing due to high turnover - goods are constantly being replenished and are consumed just as quickly. In addition, ghost kitchens often work in shared kitchen spaces where there is no traditional warehouse structure. Inventory management for delivery concepts requires new approaches to inventory management. Above all, the use of goods in ghost kitchens must be closely monitored in order to control costs.

How BarBrain efficiently enables digital inventory for virtual kitchens

Inventory must therefore be carried out faster and smarter than in traditional restaurants. This is exactly where BarBrain comes in: as inventory software for Ghost Kitchen. BarBrain enables operators to record stock digitally and save time. The application is tailored to the needs of virtual kitchens - so not a minute is lost in the hectic daily routine.

• Quick entry: Intuitive app interface and barcode scanning allow all items to be entered quickly, without pen and paper.
• Parallel counting per brand: Several employees can record stock for different brands at the same time - this saves an enormous amount of time with multi-brand concepts.
• Product usage tracking: BarBrain automatically calculates the consumption of each ingredient over defined periods of time. This allows you to immediately see the cost of goods per brand and identify discrepancies.
• Offline function: Even if the WLAN in the kitchen fails, the inventory continues and the data is recorded offline and synchronized as soon as the connection is restored.
• Real-time overview: All stock data can be called up in real time. Operators receive transparency about the stock levels of each brand and can quickly reorder in the event of shortages.

Advantages for operators of ghost kitchens

For Ghost Kitchen operators, digital stocktaking with BarBrain brings benefits. Firstly, it saves a considerable amount of time. What used to take hours of counting after closing time is now done by the team in minutes. Secondly, BarBrain creates multi-brand transparency. All virtual restaurants under one roof can keep track of stock levels. Thirdly, the solution enables better costing: actual consumption becomes traceable and allows for more accurate costing. Last but not least, operators retain full control over their inventory. Bottlenecks and excess stock are identified in good time and operations run more smoothly.

Success story from the field

"Our stocktaking used to be a mess - almost impossible for four brands in one kitchen to manage. Now it only takes 30 minutes to take stock and we can see exactly what is missing and where. Our losses due to shrinkage have fallen by 15%."

Conclusion

Efficient stocktaking in Ghost Kitchens is no longer a pipe dream, but a reality with digital tools such as BarBrain. Even with complex delivery concepts with multiple brands, you can keep track of your stocks and the use of goods. Take advantage of these benefits for your Ghost Kitchen now. Try BarBrain now for free and experience the time savings!