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Are Your Stocks Optimized ? Reduce Food Waste

  • Writer: Claire Brunaud
    Claire Brunaud
  • Jun 26
  • 2 min read

Between overstocking and stockouts, your inventory could be weighing heavily on your margins.


Optimizing inventory management isn’t just a logistical concern : it’s a key condition for reducing waste, increasing profitability, and managing your business more consciously.


food waste




Invisible Losses… with Real Impact


Food waste represents an average of 4 to 10% of revenue (according to ADEME/industry studies) in the restaurant sector. Yet it’s rarely measured accurately.


The main causes ?


  • Forecasting based on gut feeling, not data

  • Menus that are too large and poorly aligned with actual demand

  • Non-rotating or expired stock—especially at the end of service or week

  • Lack of consolidated visibility on fast-moving or high-risk items


The result : a direct loss of value… and unnecessary stress for you and your teams.





Stock Optimization Doesn’t Mean Micromanagement


Too often, people think optimizing stock = more Excel spreadsheets.


In reality, smart inventory control relies on a few simple but strategic actions :


  • Real-time visibility on risky products : short shelf life, slow movers, frequent stockouts

  • Identify gaps between theoretical sales and actual usage

  • Cross-analyze inventory and sales data to fine-tune purchasing

  • Automate critical alerts (overstock, under-consumption, excess costs)


With the right tools, the results are quick : less waste, higher margins, fewer surprises.





What You Gain by Structuring Your Inventory


Up to 30% reduction in food waste (internal studies/client feedback)

Time saved for managers, no longer relying on guesswork

More reliable purchasing decisions, based on real needs

A more effective menu, aligned with on-the-ground reality


Optimizing stock isn’t just about saving money : it’s about managing your profitability at the source.





The Key : Connect Stock, Sales, and Profitability


Top-performing restaurants don’t manage inventory in a silo.

They integrate it into a holistic view of performance, connecting :


  • What sells (and how often)

  • What generates margin (or erodes it)

  • Operational differences between locations or services


With Fyre, you can instantly track :


  • Losses by product, site, or day

  • Dormant inventory

  • Underperforming items to remove or rethink





Conclusion


You can’t improve what you don’t measure. Optimizing your stock means giving yourself the tools to tackle waste, secure margins, and shift from reactive to proactive management.


What if your inventory became a clear, controlled, and automated performance lever ?



👉 Request a demo and put data on the menu.

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