Hotel Inventory & Stock Control Software: Know what left the store, where it went, and what it cost you.
Biodux Inventory is stock control built for hotels and restaurants. Goods come into the main store against a purchase order, go out to the kitchen and bars on requisitions, and come off again as they’re sold or cooked. Spoilage is recorded, recipes are costed, and the accounts update themselves.
- Main store, kitchen and outlets
- Recipes with cost per portion
- Posts to your accounts
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Part of Valinno Systemsbuilding business software since 2007
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1,000+ installationsacross Nigeria and West Africa
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ISO/IEC 27001 certifiedinformation security at our parent, Valinno Systems
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NDPC registereddata protection at Valinno Systems · NDPC/DCP/10045
Sound familiar?
The problems we hear about most
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The storekeeper’s book and the bar never agree
Twelve cartons went to the pool bar last week. The bar says nine. Without a requisition record, it’s one person’s word against another’s.
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No idea what a plate really costs
Rice went up, chicken went up, the menu price didn’t. You only find out when the quarter’s profit disappoints.
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Spoilage that goes unrecorded
Expired cream and broken bottles get binned quietly, and the shortfall looks like theft at stock count.
How Biodux Inventory helps
What changes when you switch on Biodux Inventory
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Stores, kitchens and outlets
Central stores, sales points and production centres such as the kitchen, each with its own stock.
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Purchasing with a trail
Purchase orders, purchase invoices against them, and returns to suppliers, all posted to the supplier’s account.
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Requisitions
Issue stock to a bar, the kitchen or a department, and take returns back. Every issue has a number and a name on it.
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Recipes
Ingredients and portions for every dish, with cost per portion. Biodux POS uses them to take ingredients out as dishes sell.
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Spoilage and adjustments
Record spillage, spoilage and preparation losses with a reason. Each one posts to its own account.
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Proper valuation
Weighted average by default, or moving average, current price or fixed price, whichever your accountant prefers.
Stores and items
Set up the way your hotel actually holds stock.
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Three kinds of store
Central store, sales point and production centre, plus departments that consume stock directly, such as housekeeping.
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Item master
Barcodes, expiry tracking, five selling prices, re-order and request levels, units, groups and subgroups.
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Re-order list
See what has fallen below its re-order level before the bar runs dry.
Purchasing
From the order to the supplier’s account.
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Purchase orders
Raise orders to suppliers and mark them as received when the invoice comes in.
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Purchase invoices
Receive goods into a store against the order, with discount and VAT, and post to the supplier, stock and VAT accounts.
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Returns
Send damaged or wrong goods back to the supplier with a purchase return.
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Supplier ledger
Every supplier’s balance and statement, and the accounts payable report.
Requisitions and adjustments
Every movement has a reason and a name on it.
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Requisitions
Issue stock to an outlet, the kitchen or a department. Direct consumption is charged to a cost centre.
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Requisition returns
Unused items come back to the store and the outlet’s stock goes down.
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Spillage, spoilage and preparation
Adjust stock with a reason. Spillage and spoilage go to their own account, preparation to cost of sales.
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Stock sheets
Printable count sheets for the main store, outlets and kitchens as at any date.
Recipes and costing
Know what each plate costs before you price it.
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Recipe cards
Product, portion, ingredients and quantities, with the cost per portion worked out for you.
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Valuation methods
Weighted average (the default), moving average, current price or fixed price.
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Posted to the accounts
Receiving, issues, sales and adjustments post to the general ledger using switches your accountant controls.
Reports
The reports your auditors ask for.
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Stock balances and movement
Central, outlet and kitchen stock balances and sheets, movement reports and bin cards.
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Purchasing reports
Purchase invoices, returns and orders, by list or in detail.
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Requisition reports
Requisitions and returns as lists, summaries or detail.
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Adjustments
Adjustment lists and detail, so every write-off is visible.
Works with
The rest of the Biodux Hotel Suite
Biodux Inventory shares its data with the other Biodux products, so you can add them whenever you’re ready.
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Biodux PMS
From the booking call to the final bill, one record for every guest.
Explore PMS -
Biodux POS
Every order to the right kitchen, every bill to the right guest.
Explore POS -
Biodux Accounts
Books that are already written by the time the accountant sits down.
Explore Accounts -
Biodux Booking Engine
Let guests book on your website at 2 a.m. while reception sleeps.
Explore Booking Engine
How it works
From the first call to your first night audit, we’re with you
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Talk to us
Tell us about your property on a call or on WhatsApp: rooms, outlets, what you use today and what’s going wrong.
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See it with your hotel in it
A free demo built around your room types, outlets and reports, at your property or online.
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We set it up and train your team
Rooms, rates, menus, stores, users and integrations configured, and each department trained on its own screens.
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We stay close
Support by phone, WhatsApp and remote access, with someone on site when it matters.
FAQ
Biodux Inventory questions
Does it work without Biodux POS?
Yes, but the two are better together: POS sales take stock out of the outlet automatically, and recipe items take ingredients out of the kitchen.
Can we track housekeeping and maintenance supplies?
Yes. Set them up as departments that consume stock directly. Issues to them are charged to a cost centre.
How often should we count stock?
Most hotels count bars weekly and the main store monthly. Biodux prints the count sheets for any store as at any date.
Which valuation method should we use?
Weighted average is the default and suits most hotels. Your accountant can switch to moving average, current price or fixed price.
Related
Keep reading
- ProductsBiodux POSEvery order to the right kitchen, every bill to the right guest.Read more
- ProductsBiodux AccountsBooks that are already written by the time the accountant sits down.Read more
- GuidesRecipe costing for hotel kitchens, a practical guideTo cost a recipe, list every ingredient with the quantity used per portion, multiply by its current purchase cost, and add them up. Divide the cost per portion by your target food cost percentage to get a menu price. Then keep ingredient costs current, because the recipe is only as good as its prices.Read more
- SolutionsBars, lounges & clubsShots, bottles, happy hour and controlled voids.Read more
Get started
See Biodux Inventory with your own property in it.
Book a free demo built around your rooms and outlets, or ask us for a quote. If you’d rather talk first, we’re on WhatsApp.
Call +234 906 000 8692 · Monday to Saturday, 8am to 6pm (WAT)