Current stock
See tracked inventory quantities, configured minimum levels, target levels, and the last confirmed count for each item.
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Inventory & Stocktake
Know what you have before you need it.
MiniTill connects current stock, ingredient inventory, storage areas, stocktake, restocking, and supplier data so a café can keep inventory practical without turning it into a warehouse system.
Practical inventory
Built around how small hospitality teams actually count stock.
The goal is not endless configuration. MiniTill keeps the useful parts: what is on hand, what is running low, where it is stored, what needs counting, and what should be reordered.
Ingredient inventory
Track ingredients used by your recipes so stock and costing share the same operational foundation instead of living in separate systems.
Storage areas
Assign stock to practical storage areas so stocktakes follow how the store is physically organised.
Restock list
Surface items below minimum stock and group ingredient shortages by the preferred or best-value supplier available from Costing.
Stocktake sessions
Start, resume, complete, or cancel stocktakes with saved progress and a clear history of recent counts.
Fast count adjustments
Start from the existing stock value and use quick +/- adjustments instead of repeatedly opening a number keypad for small differences.
Fast stocktake
Do not retype every number just because one item changed.
MiniTill stocktake starts from the existing quantity. When the real count is one or two units higher or lower, staff can adjust it directly with +/- controls and move on.
Stocktake · Dry store
Everything bagels
Current stock used as starting value
−24+
Cream cheese tubs
Current stock used as starting value
−8+
Smoked chicken
Current stock used as starting value
−5+
Progress is saved while the stocktake is in progress, and completed counts become the latest confirmed stock position.
Costing first, inventory next
Purchasing context comes from the same costing foundation.
Recipes & Costing sits ahead of Inventory in MiniTill because supplier products, pack sizes, preferred purchase options, and comparable unit costs provide the context that makes restocking more useful.
Set up tracked items
Choose the ingredients, recipes, or products that need inventory records and configure their stock units.
Assign storage areas
Organise tracked stock around the real places staff count it: fridge, freezer, dry store, prep area, and more.
Count quickly
Open a stocktake, start from the current quantity, and adjust only what changed using the fast count controls.
Restock from real shortages
Review items below minimum stock and use supplier-aware suggestions from the same costing data.
Less counting friction. Better restock visibility.
Keep stock control useful enough that the team actually uses it.
Use Recipes & Costing to understand what ingredients cost, then Inventory & Stocktake to understand what is physically on hand.