Are Your Stocks Optimized ? Reduce Food Waste
- 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.

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.
Comentarios