Restaurant inventory management for kitchens, bars and hotels – from the cold room to the guest floor.

It covers capturing, booking and analysing every stock in the business: food and beverages in the kitchen and bar, linen and cleaning supplies in housekeeping, amenities, tableware and equipment. Every item gets a barcode and a location, food also a batch with an expiry date. Goods receipt, withdrawals and transfers are booked by scan, so stock, consumption and stock value stay traceable at any time – the basis for cost of goods and reordering.

Restaurants, hotels, cafés, bars, caterers, canteens and hotel groups with several properties. Users and locations are unlimited in every plan – with seasonal staff and high turnover it matters that anyone can book along from day one without the cost rising per head.

No, and it is not meant to. Scanwiz takes care of the physical stock: what is in the cold room, at the bar and on the floors, what is expiring and what needs reordering. Recipe costing and the till stay in the systems you use for them. There is no installation and no IT project; if an integration is needed later, the Business plan includes a documented REST API.

Yes, without limit. The structure runs from the property through areas like kitchen, bar and housekeeping down to the individual location – a floor cart can be kept just like a cold room. Transfers between store and floor are booked by scan, so it stays visible where an item is and how much of it sits where.

Through batches: every delivery carries its own expiry date, Scanwiz shows the days remaining with a traffic light and flags expiring goods through alerts. Whatever expires first sits at the top of the batch list – so older goods get used first without anybody doing the arithmetic. In a recall you filter by batch number and see straight away where the goods are.

Yes. In offline mode scans and bookings are captured locally on the device and transferred automatically as soon as there is a connection again. Cold rooms, wine cellars and basement stores are the normal case, not the exception. Scanning works with the phone camera – you can use the suppliers’ EANs directly, without relabelling. More on the page about the barcode scanner.

Through the Excel import: items, categories, locations, quantities and values can be taken from a spreadsheet – often straight from the wholesaler’s order list. Food and beverages keep their EAN, linen and floor carts get QR codes. Your first count in Scanwiz then doubles as the opening balance.

You set a minimum stock for every item, every variant and every location – every floor cart too. Once withdrawals take the stock below it, the item lands on the order list automatically, grouped by supplier: beverage wholesaler, fresh produce supplier, laundry. Scanwiz suggests the quantity, you adjust it and send the order out. Further items from the same supplier can go on the same order – one delivery instead of three. Open orders and the order history sit in one place. Purchasing & orders are included from the Growth plan upwards.

Counting happens in the app right at the shelf – as a full count, cycle count, spot check or blind count. Kitchen, bar and store count in parallel, each with several people. Tolerances in percent and units make sure only real deviations go to approval, and you can pause at any time when service calls. At the end, the stock value at the cut-off date is ready as Excel, CSV or PDF, and every count is kept with its number, period and deviations. More about it on the page for stocktaking software.

Scanwiz supplies the figures you need for it: the stock value at the cut-off date from the stocktake, the purchase price per delivery from the batch, and reports on consumption and movements – filtered by category or by area such as kitchen, bar or housekeeping. That way supplier price increases become visible before they eat into the margin. You calculate the actual cost-of-goods ratio together with the sales from your POS or accounting; Scanwiz does not replace those systems, it makes sure the stock in them is right.

Yes. Every delivery is kept as a batch of its own with number, expiry date, supplier and purchase price, and every booking stays in the history with time, user and quantity – still auditable years later. If a manufacturer or wholesaler issues a recall, you filter by the batch number and see within seconds which locations the goods sit in and how much is left. Your own food-safety checks and documentation duties stay your responsibility, but the stock data for them is ready and clean. Batch management is included from the Growth plan upwards; more about it on the page for batch management.

Yes. Alongside consumables with a quantity, kitchen appliances, machines, tablets or uniforms can be kept as individual objects and assigned by scan to a person, an area or a property – and booked back in the same way when they are returned. The item profile shows at any time who has what and since when, including the full history. With seasonal staff in particular, that ends the search for the second chef’s jacket or the bar tablet. The assignment function is already included in the Starter plan. More about it on the page for equipment management.

Scanwiz is GDPR-compliant and hosted in certified data centres in Germany. User roles define who may see and book what – for example, that a temp at the bar can book withdrawals but cannot correct stock levels. This applies consistently across the web app, the mobile app and the REST API, and tenant separation keeps your data strictly apart from that of other customers. You will find the details in our privacy policy.

Scanwiz is cloud-based and set up in minutes: the web app runs in the browser, and the mobile app is available for iOS and Android. Your items come in through the Excel import, often straight from the wholesaler’s order list, and the supplier’s EAN stays in use. Because booking means scanning, seasonal staff find their way around without a long briefing. On the Growth plan, we set up categories, storage locations and the first profiles together with you during personal onboarding. Guides and videos are available in the help & video library.

Plans start at $49 per month for up to 500 items (Starter). For batches with expiry dates you need Growth at $165 per month with up to 2,000 items including reporting; annual payment comes with a 10% discount. Users and locations are unlimited in every plan – one price for the whole team, however many seasonal staff join. You can try it beforehand free and without obligation, no credit card.