An inventory management system can help a hotel reduce costs in several ways:
Reduce food and beverage waste: With an inventory management system, hotels can track the usage of items in their inventory and avoid overstocking. This can help reduce waste and save money by ensuring that the hotel only orders what it needs.
Reduce manual labor: An inventory management system can automate many inventory-related tasks, such as delivery control, issue reporting, stock count, and checking price variations, and expiry dates. This can reduce the need for manual labor and free up staff time for other tasks.
Optimize purchasing: An inventory management system can help hotels optimize their purchasing by keeping track of inventory levels and price variations while providing an overview of turnover time and purchasing needs. This can help hotels avoid stockouts and reduce the cost of rush orders.
Improve forecasting: An inventory management system can provide hotels with real-time data on inventory levels, usage, and trends. This information can help hotels forecast demand more accurately and make more informed decisions.
Prevent theft and loss: An inventory management system can help hotels prevent theft and loss by providing real-time visibility into inventory levels and usage. This can help hotels identify and address issues quickly before they become a bigger problem.
Overall, implementing an inventory management system can help hotels reduce costs and improve efficiency by optimizing inventory levels, digitizing manual processes, and providing real-time data for informed decision-making.
TotalCtrl is an inventory management system that has proven to give good results for hotels and restaurants. We can help your business become more efficient and profitable, with our inventory management technology.
Your chicken or vegetables go bad in the fridge. Or maybe you’ve cooked a bigger portion than you intended, and you know it won’t taste good again the next day.
There is a quick solution. Just throw it away.
Now imagine that happening with billions of people around the world.
And just like that, through a mindless everyday task, you have all contributed to one of the biggest problems in the world: food waste.
But how big of a problem is it? Is it as simple as people throwing food in the garbage?
We’ll cover all things related to food waste in this article. Read on to learn more about:
What is Food Waste and Food Loss (With Examples)
Why Food Waste is a Problem (15+ Food Waste Statistics)
What Are the Causes of Food Waste?
How You Can Help to Reduce Food Waste
What is Food Waste and Food Loss (With Examples)
Food waste is essentially food that was produced or harvested for consumption but is instead thrown away.
When food spoils or expires, it’s not suitable for consumption anymore and gets thrown away. That’s food loss.
So, when you go to a restaurant and don’t finish your plate, the cook will throw your food away. And that’s food waste. Whereas if your broccoli start smelling in the fridge, that’s food loss.
Although food waste management experts use two different terms, both food waste and food loss contribute to food waste.
All the inedible parts of your food, however, like leaves or shells, are not counted. This is because they don’t fit the definition of food waste as “intended for consumption”.
We should note here that both waste and loss happen throughout the entire supply chain. So, there can be waste from the farmer, the restaurant that’s cooking your food, or the grocery store.
The waste that comes from supply chains was put in the spotlight during the COVID-19 pandemic. Since restaurants, canteens, and cafes were closed, all their food inventory went to waste. Thus, they contributed to the creation of already huge mountains of wasted food.
A food waste mountain in Singapore. Source: Grand Cornett
Why Food Waste is a Problem (10+ Food Waste Statistics)
Now that we’ve touched base on what food waste is, let’s discuss how it is harmful.
You may be aware of some of the negative effects of food landfills in terms of space use, but the issues run deeper than you think.
Two of the biggest concerns associated with food waste are CO2 emissions and water waste.
Food Waste Causes Carbon Emissions
Each kilogram of waste contributes to the release of 2.5 kg of CO2 into the atmosphere. And globally, we throw away around 1.3 billion tons of food every year. That’s one-third of the world’s entire food production.
If you’re numerically-savvy, you’ve probably done the math: that’s 3.25 billion tones of CO2 emissions per year. By comparison, the CO2 released from all air conditioning devices around the world amounts to 2 billion tons per year.
Food Waste Leads to Water Waste and Ethical Concerns
As for water waste, 1.3 billion tons of wasted food leads to 45 trillion gallons of water being lost every year. Water is used throughout the entirety of the food production cycle, and when we throw food away, we also waste the water used to produce it.
Food Waste is a Priority for Sustainable Development Goals
Here are some other mind-blowing statistics:
The water used each year to produce food that is lost or wasted is equivalent to the annual flow of Russia’s Volga River, or three times the volume of Lake Geneva.
28% of the world’s agricultural land produces food that is wasted or lost.
The economic impact of food waste is calculated at about 750 billion USD per year.
As we’ve already mentioned, some of the food is wasted before it ever reaches you.
Food waste across the supply chain is more prominent in underdeveloped countries. Whereas in developed countries, most of the waste happens at the retailer and consumer level.
Let’s look more in-depth at some of these different causes.
#1 – Never being harvested
25% of a farmer’s produce is left to rot in the field. This is mainly due to imperfections in the production process.
Consumers and retailers have become increasingly picky about the quality and look of their fruits and vegetables. So, if the product has some imperfections, farmers tend to disregard it completely and let it rot in the fields.
Source: The Asian Age
A decrease in demand can also lead to food never leaving the farm. The COVID-19 pandemic, for example, led to a huge drop in demand for fresh fruits and vegetables, both by consumers and grocery stores and restaurants.
So farmers had to let their produce go and not harvest it, leading to tons of wasted food.
#2 – Damaged on the road
Transporting food is harder and more difficult to do than you think. Refrigeration units and big freezers are put in place. But sometimes taking food from point A to point B can damage it in various ways:
Refrigeration units can break or deregulate temperature on the way. With no one to check on their status, they can quickly spoil.
Food can smash into each other or when transported through a bumpy road. This can lead to the packaging of packed foods to break, fruit and vegetables to be damaged, and lots of food to fall out of their containers.
Blame the weather! If it ends up being too hot or too cold that day, food that’s not in temperature-controlled containers can end up being spoiled.
#3 – Thrown out by inspection
Most food never goes directly to grocery stores or restaurants. It usually stops at a distribution facility. There, designated inspectors look at its quality and look for any imperfections.
Even if the food has been lucky enough to survive the long road to their destination, it is now up to facility inspectors to determine its fate if it has suffered a bit of damage.
Once the food inspectors have removed all the unlucky foods, they’ll now be put in another truck to be transported to their next destination.
#4 – Discarded by grocery stores and restaurants
During transportation from the distribution facility to the retailers or restaurants, a heap of damage can happen, which we’ve already discussed.
So, once food reaches its (almost) final destination, it’s also inspected by the grocery stores and restaurants. They throw out any potentially damaged food, which might have been unhealthy to eat, spoiled, or overripen.
Once they’re up for sale in grocery stores, some of them might end up not being purchased by customers before their expiration dates, which leads to food loss.
The food bought by restaurants suffers a similar fate. Restaurants throw away some of the food that expires before serving to customers. And all of the customers’ unfinished meals go in the trashcan too.
#5 – Thrown away by end customers
And now we get to you. As a food purchaser and consumer, you are the end of the chain. However, don’t underestimate your impact.
Imagine that only a portion of the food makes it to your table, once it’s been filtered through the supply chain. And then you end up wasting some of that food as well.
By wasting food, you’re contributing to a large problem, which is threatening our water resources and the quality of air in our environment.
How You Can Help
By now, you should be aware of what food waste is, the scope of the problem, and who is causing it. Luckily, some companies are addressing this issue at all levels, and TotalCtrl is at the forefront of that initiative.
We have created food waste solutions for municipalities, restaurants, and for you, the consumer.
By downloading TotalCtrl Home, you can dramatically reduce the amount of waste you produce. You get control over your food inventory, get expiration date alerts, and customized recipes based on the food you have on your fridge and your pantry.
If you want to be part of the change, head on over to the App Store or Google Play and download TotalCtrl Home for free!
We’ve all been there:
Your chicken or vegetables go bad in the fridge. Or maybe you’ve cooked a bigger portion than you intended, and you know it won’t taste good again the next day.
There is a quick solution. Just throw it away.
Now imagine that happening with billions of people around the world.
And just like that, through a mindless everyday task, you have all contributed to one of the biggest problems in the world: food waste.
But how big of a problem is it? Is it as simple as people throwing food in the garbage?
We’ll cover all things related to food waste in this article. Read on to learn more about:
What is Food Waste and Food Loss (With Examples)
Why Food Waste is a Problem (15+ Food Waste Statistics)
What Are the Causes of Food Waste?
How You Can Help to Reduce Food Waste
What is Food Waste and Food Loss (With Examples)
Food waste is essentially food that was produced or harvested for consumption but is instead thrown away.
When food spoils or expires, it’s not suitable for consumption anymore and gets thrown away. That’s food loss.
So, when you go to a restaurant and don’t finish your plate, the cook will throw your food away. And that’s food waste. Whereas if your broccoli start smelling in the fridge, that’s food loss.
Although food waste management experts use two different terms, both food waste and food loss contribute to food waste.
All the inedible parts of your food, however, like leaves or shells, are not counted. This is because they don’t fit the definition of food waste as “intended for consumption”.
We should note here that both waste and loss happen throughout the entire supply chain. So, there can be waste from the farmer, the restaurant that’s cooking your food, or the grocery store.
The waste that comes from supply chains was put in the spotlight during the COVID-19 pandemic. Since restaurants, canteens, and cafes were closed, all their food inventory went to waste. Thus, they contributed to the creation of already huge mountains of wasted food.
A food waste mountain in Singapore. Source: Grand Cornett
Why Food Waste is a Problem (10+ Food Waste Statistics)
Now that we’ve touched base on what food waste is, let’s discuss how it is harmful.
You may be aware of some of the negative effects of food landfills in terms of space use, but the issues run deeper than you think.
Two of the biggest concerns associated with food waste are CO2 emissions and water waste.
Food Waste Causes Carbon Emissions
Each kilogram of waste contributes to the release of 2.5 kg of CO2 into the atmosphere. And globally, we throw away around 1.3 billion tons of food every year. That’s one-third of the world’s entire food production.
If you’re numerically-savvy, you’ve probably done the math: that’s 3.25 billion tones of CO2 emissions per year. By comparison, the CO2 released from all air conditioning devices around the world amounts to 2 billion tons per year.
Food Waste Leads to Water Waste and Ethical Concerns
As for water waste, 1.3 billion tons of wasted food leads to 45 trillion gallons of water being lost every year. Water is used throughout the entirety of the food production cycle, and when we throw food away, we also waste the water used to produce it.
Food Waste is a Priority for Sustainable Development Goals
Here are some other mind-blowing statistics:
The water used each year to produce food that is lost or wasted is equivalent to the annual flow of Russia’s Volga River, or three times the volume of Lake Geneva.
28% of the world’s agricultural land produces food that is wasted or lost.
The economic impact of food waste is calculated at about 750 billion USD per year.
As we’ve already mentioned, some of the food is wasted before it ever reaches you.
Food waste across the supply chain is more prominent in underdeveloped countries. Whereas in developed countries, most of the waste happens at the retailer and consumer level.
Let’s look more in-depth at some of these different causes.
#1 – Never being harvested
25% of a farmer’s produce is left to rot in the field. This is mainly due to imperfections in the production process.
Consumers and retailers have become increasingly picky about the quality and look of their fruits and vegetables. So, if the product has some imperfections, farmers tend to disregard it completely and let it rot in the fields.
Source: The Asian Age
A decrease in demand can also lead to food never leaving the farm. The COVID-19 pandemic, for example, led to a huge drop in demand for fresh fruits and vegetables, both by consumers and grocery stores and restaurants.
So farmers had to let their produce go and not harvest it, leading to tons of wasted food.
#2 – Damaged on the road
Transporting food is harder and more difficult to do than you think. Refrigeration units and big freezers are put in place. But sometimes taking food from point A to point B can damage it in various ways:
Refrigeration units can break or deregulate temperature on the way. With no one to check on their status, they can quickly spoil.
Food can smash into each other or when transported through a bumpy road. This can lead to the packaging of packed foods to break, fruit and vegetables to be damaged, and lots of food to fall out of their containers.
Blame the weather! If it ends up being too hot or too cold that day, food that’s not in temperature-controlled containers can end up being spoiled.
#3 – Thrown out by inspection
Most food never goes directly to grocery stores or restaurants. It usually stops at a distribution facility. There, designated inspectors look at its quality and look for any imperfections.
Even if the food has been lucky enough to survive the long road to their destination, it is now up to facility inspectors to determine its fate if it has suffered a bit of damage.
Once the food inspectors have removed all the unlucky foods, they’ll now be put in another truck to be transported to their next destination.
#4 – Discarded by grocery stores and restaurants
During transportation from the distribution facility to the retailers or restaurants, a heap of damage can happen, which we’ve already discussed.
So, once food reaches its (almost) final destination, it’s also inspected by the grocery stores and restaurants. They throw out any potentially damaged food, which might have been unhealthy to eat, spoiled, or overripen.
Once they’re up for sale in grocery stores, some of them might end up not being purchased by customers before their expiration dates, which leads to food loss.
The food bought by restaurants suffers a similar fate. Restaurants throw away some of the food that expires before serving to customers. And all of the customers’ unfinished meals go in the trashcan too.
#5 – Thrown away by end customers
And now we get to you. As a food purchaser and consumer, you are the end of the chain. However, don’t underestimate your impact.
Imagine that only a portion of the food makes it to your table, once it’s been filtered through the supply chain. And then you end up wasting some of that food as well.
By wasting food, you’re contributing to a large problem, which is threatening our water resources and the quality of air in our environment.
How You Can Help
By now, you should be aware of what food waste is, the scope of the problem, and who is causing it. Luckily, some companies are addressing this issue at all levels, and TotalCtrl is at the forefront of that initiative.
We have created food waste solutions for municipalities, restaurants, and for you, the consumer.
By downloading TotalCtrl Home, you can dramatically reduce the amount of waste you produce. You get control over your food inventory, get expiration date alerts, and customized recipes based on the food you have on your fridge and your pantry.
If you want to be part of the change, head on over to the App Store or Google Play and download TotalCtrl Home for free!
Your chicken or vegetables go bad in the fridge. Or maybe you’ve cooked a bigger portion than you intended, and you know it won’t taste good again the next day.
There is a quick solution. Just throw it away.
Now imagine that happening with billions of people around the world.
And just like that, through a mindless everyday task, you have all contributed to one of the biggest problems in the world: food waste.
But how big of a problem is it? Is it as simple as people throwing food in the garbage?
We’ll cover all things related to food waste in this article. Read on to learn more about:
What is Food Waste and Food Loss (With Examples)
Why Food Waste is a Problem (15+ Food Waste Statistics)
What Are the Causes of Food Waste?
How You Can Help to Reduce Food Waste
What is Food Waste and Food Loss (With Examples)
Food waste is essentially food that was produced or harvested for consumption but is instead thrown away.
When food spoils or expires, it’s not suitable for consumption anymore and gets thrown away. That’s food loss.
So, when you go to a restaurant and don’t finish your plate, the cook will throw your food away. And that’s food waste. Whereas if your broccoli start smelling in the fridge, that’s food loss.
Although food waste management experts use two different terms, both food waste and food loss contribute to food waste.
All the inedible parts of your food, however, like leaves or shells, are not counted. This is because they don’t fit the definition of food waste as “intended for consumption”.
We should note here that both waste and loss happen throughout the entire supply chain. So, there can be waste from the farmer, the restaurant that’s cooking your food, or the grocery store.
The waste that comes from supply chains was put in the spotlight during the COVID-19 pandemic. Since restaurants, canteens, and cafes were closed, all their food inventory went to waste. Thus, they contributed to the creation of already huge mountains of wasted food.
A food waste mountain in Singapore. Source: Grand Cornett
Why Food Waste is a Problem (10+ Food Waste Statistics)
Now that we’ve touched base on what food waste is, let’s discuss how it is harmful.
You may be aware of some of the negative effects of food landfills in terms of space use, but the issues run deeper than you think.
Two of the biggest concerns associated with food waste are CO2 emissions and water waste.
Food Waste Causes Carbon Emissions
Each kilogram of waste contributes to the release of 2.5 kg of CO2 into the atmosphere. And globally, we throw away around 1.3 billion tons of food every year. That’s one-third of the world’s entire food production.
If you’re numerically-savvy, you’ve probably done the math: that’s 3.25 billion tones of CO2 emissions per year. By comparison, the CO2 released from all air conditioning devices around the world amounts to 2 billion tons per year.
Food Waste Leads to Water Waste and Ethical Concerns
As for water waste, 1.3 billion tons of wasted food leads to 45 trillion gallons of water being lost every year. Water is used throughout the entirety of the food production cycle, and when we throw food away, we also waste the water used to produce it.
Food Waste is a Priority for Sustainable Development Goals
Here are some other mind-blowing statistics:
The water used each year to produce food that is lost or wasted is equivalent to the annual flow of Russia’s Volga River, or three times the volume of Lake Geneva.
28% of the world’s agricultural land produces food that is wasted or lost.
The economic impact of food waste is calculated at about 750 billion USD per year.
As we’ve already mentioned, some of the food is wasted before it ever reaches you.
Food waste across the supply chain is more prominent in underdeveloped countries. Whereas in developed countries, most of the waste happens at the retailer and consumer level.
Let’s look more in-depth at some of these different causes.
#1 – Never being harvested
25% of a farmer’s produce is left to rot in the field. This is mainly due to imperfections in the production process.
Consumers and retailers have become increasingly picky about the quality and look of their fruits and vegetables. So, if the product has some imperfections, farmers tend to disregard it completely and let it rot in the fields.
Source: The Asian Age
A decrease in demand can also lead to food never leaving the farm. The COVID-19 pandemic, for example, led to a huge drop in demand for fresh fruits and vegetables, both by consumers and grocery stores and restaurants.
So farmers had to let their produce go and not harvest it, leading to tons of wasted food.
#2 – Damaged on the road
Transporting food is harder and more difficult to do than you think. Refrigeration units and big freezers are put in place. But sometimes taking food from point A to point B can damage it in various ways:
Refrigeration units can break or deregulate temperature on the way. With no one to check on their status, they can quickly spoil.
Food can smash into each other or when transported through a bumpy road. This can lead to the packaging of packed foods to break, fruit and vegetables to be damaged, and lots of food to fall out of their containers.
Blame the weather! If it ends up being too hot or too cold that day, food that’s not in temperature-controlled containers can end up being spoiled.
#3 – Thrown out by inspection
Most food never goes directly to grocery stores or restaurants. It usually stops at a distribution facility. There, designated inspectors look at its quality and look for any imperfections.
Even if the food has been lucky enough to survive the long road to their destination, it is now up to facility inspectors to determine its fate if it has suffered a bit of damage.
Once the food inspectors have removed all the unlucky foods, they’ll now be put in another truck to be transported to their next destination.
#4 – Discarded by grocery stores and restaurants
During transportation from the distribution facility to the retailers or restaurants, a heap of damage can happen, which we’ve already discussed.
So, once food reaches its (almost) final destination, it’s also inspected by the grocery stores and restaurants. They throw out any potentially damaged food, which might have been unhealthy to eat, spoiled, or overripen.
Once they’re up for sale in grocery stores, some of them might end up not being purchased by customers before their expiration dates, which leads to food loss.
The food bought by restaurants suffers a similar fate. Restaurants throw away some of the food that expires before serving to customers. And all of the customers’ unfinished meals go in the trashcan too.
#5 – Thrown away by end customers
And now we get to you. As a food purchaser and consumer, you are the end of the chain. However, don’t underestimate your impact.
Imagine that only a portion of the food makes it to your table, once it’s been filtered through the supply chain. And then you end up wasting some of that food as well.
By wasting food, you’re contributing to a large problem, which is threatening our water resources and the quality of air in our environment.
How You Can Help
By now, you should be aware of what food waste is, the scope of the problem, and who is causing it. Luckily, some companies are addressing this issue at all levels, and TotalCtrl is at the forefront of that initiative.
We have created food waste solutions for municipalities, restaurants, and for you, the consumer.
By downloading TotalCtrl Home, you can dramatically reduce the amount of waste you produce. You get control over your food inventory, get expiration date alerts, and customized recipes based on the food you have on your fridge and your pantry.
If you want to be part of the change, head on over to the App Store or Google Play and download TotalCtrl Home for free!
Hey there! Today, we’re diving into a crucial topic for anyone running a business that relies on stock: the physical inventory count. It might sound a bit tedious, but it’s essential for keeping everything on track.
What is a physical inventory count?
A physical inventory count involves your team taking the time to physically count every single item in your inventory. The frequency can vary—some businesses conduct counts annually, monthly, weekly, or even daily, depending on their needs. This process provides a clear snapshot of what you have, supporting various aspects of your business.
Why should you do a physical inventory count?
Ensure accuracy: Over time, discrepancies can arise due to items being damaged, misplaced, or stolen. A physical count helps rectify differences between your records and actual stock.
Prevent stockouts and overstock: Running out of popular items can disappoint customers, while overstocking leads to wasted resources. Physical counts help maintain balanced inventory levels.
Improve processes: Physical counts can reveal issues in your inventory management. This is an excellent opportunity to streamline operations and resolve any existing problems.
Boost customer satisfaction: When customers find what they need in stock, they’re happier and more likely to return. Accurate counts ensure product availability, enhancing customer experience.
Tips for a smooth physical inventory count
Plan ahead: Schedule the count for a time when your business is less busy, such as after hours or during a slower season, to minimize distractions.
Organize your space: A tidy environment facilitates easier counting. Group items together and label shelves to quickly locate everything.
Involve your team: Counting is a team effort. Assign roles and work collaboratively to enhance efficiency and accuracy.
Double-check your numbers: Once counting is complete, carefully review the numbers and consider cross-checking to ensure everything aligns.
Although a physical inventory count may feel like a chore, it’s vital for running a successful business. Maintaining accurate inventory not only aids your operations but also enhances customer experience. At TotalCtrl, we understand the challenges of inventory management, which is why we offer an intuitive tool designed to simplify your inventory counts and streamline your processes. So, roll up those sleeves, get your team involved, and let TotalCtrl help you tackle that count with ease!
Got questions or want to share your experiences with inventory counts? Drop them in the comments below! Let’s keep the conversation going.
Hey there! Today, we’re diving into a crucial topic for anyone running a business that relies on stock: the physical inventory count. It might sound a bit tedious, but it’s essential for keeping everything on track.
What is a physical inventory count?
A physical inventory count involves your team taking the time to physically count every single item in your inventory. The frequency can vary—some businesses conduct counts annually, monthly, weekly, or even daily, depending on their needs. This process provides a clear snapshot of what you have, supporting various aspects of your business.
Why should you do a physical inventory count?
Ensure accuracy: Over time, discrepancies can arise due to items being damaged, misplaced, or stolen. A physical count helps rectify differences between your records and actual stock.
Prevent stockouts and overstock: Running out of popular items can disappoint customers, while overstocking leads to wasted resources. Physical counts help maintain balanced inventory levels.
Improve processes: Physical counts can reveal issues in your inventory management. This is an excellent opportunity to streamline operations and resolve any existing problems.
Boost customer satisfaction: When customers find what they need in stock, they’re happier and more likely to return. Accurate counts ensure product availability, enhancing customer experience.
Tips for a smooth physical inventory count
Plan ahead: Schedule the count for a time when your business is less busy, such as after hours or during a slower season, to minimize distractions.
Organize your space: A tidy environment facilitates easier counting. Group items together and label shelves to quickly locate everything.
Involve your team: Counting is a team effort. Assign roles and work collaboratively to enhance efficiency and accuracy.
Double-check your numbers: Once counting is complete, carefully review the numbers and consider cross-checking to ensure everything aligns.
Although a physical inventory count may feel like a chore, it’s vital for running a successful business. Maintaining accurate inventory not only aids your operations but also enhances customer experience. At TotalCtrl, we understand the challenges of inventory management, which is why we offer an intuitive tool designed to simplify your inventory counts and streamline your processes. So, roll up those sleeves, get your team involved, and let TotalCtrl help you tackle that count with ease!
Got questions or want to share your experiences with inventory counts? Drop them in the comments below! Let’s keep the conversation going.
Hey there! Today, we’re diving into a crucial topic for anyone running a business that relies on stock: the physical inventory count. It might sound a bit tedious, but it’s essential for keeping everything on track.
What is a physical inventory count?
A physical inventory count involves your team taking the time to physically count every single item in your inventory. The frequency can vary—some businesses conduct counts annually, monthly, weekly, or even daily, depending on their needs. This process provides a clear snapshot of what you have, supporting various aspects of your business.
Why should you do a physical inventory count?
Ensure accuracy: Over time, discrepancies can arise due to items being damaged, misplaced, or stolen. A physical count helps rectify differences between your records and actual stock.
Prevent stockouts and overstock: Running out of popular items can disappoint customers, while overstocking leads to wasted resources. Physical counts help maintain balanced inventory levels.
Improve processes: Physical counts can reveal issues in your inventory management. This is an excellent opportunity to streamline operations and resolve any existing problems.
Boost customer satisfaction: When customers find what they need in stock, they’re happier and more likely to return. Accurate counts ensure product availability, enhancing customer experience.
Tips for a smooth physical inventory count
Plan ahead: Schedule the count for a time when your business is less busy, such as after hours or during a slower season, to minimize distractions.
Organize your space: A tidy environment facilitates easier counting. Group items together and label shelves to quickly locate everything.
Involve your team: Counting is a team effort. Assign roles and work collaboratively to enhance efficiency and accuracy.
Double-check your numbers: Once counting is complete, carefully review the numbers and consider cross-checking to ensure everything aligns.
Although a physical inventory count may feel like a chore, it’s vital for running a successful business. Maintaining accurate inventory not only aids your operations but also enhances customer experience. At TotalCtrl, we understand the challenges of inventory management, which is why we offer an intuitive tool designed to simplify your inventory counts and streamline your processes. So, roll up those sleeves, get your team involved, and let TotalCtrl help you tackle that count with ease!
Got questions or want to share your experiences with inventory counts? Drop them in the comments below! Let’s keep the conversation going.
Welcome to the TotalCtrl blog, your go-to resource for innovative inventory management solutions! Whether you’re a loyal reader or visiting us for the first time, we’re thrilled to share our passion for transforming how businesses handle inventory.
Our Mission: Empowering Businesses for Success
At TotalCtrl, we know that inventory isn’t just about numbers—it’s about unlocking potential and driving growth. Our mission is clear: provide businesses with cutting-edge tools for efficient and sustainable inventory management. By reducing waste and optimizing resources, we aim to help companies thrive while contributing to a healthier planet.
TotalCtrls founders and hard-core inventory nerds
Core Values Driving Our Innovations
Sustainability: We’re dedicated to helping businesses minimize waste, ensuring a greener future for generations to come.
Collaboration: We believe teamwork is key. Our solutions enhance productivity by fostering seamless collaboration among teams.
Continuous Improvement: We stay ahead by continually updating our software and practices to meet the evolving demands of inventory management.
Our Passion: Simplifying inventory challenges!
Every day at TotalCtrl, we’re driven by the challenge of simplifying inventory management—tracking stock, forecasting demand, and maximizing efficiency. We’re committed to delivering significant improvements not only for our clients but for the industry as a whole.
Join Our Community for inventory management insights
We invite you to be part of our exciting journey. Follow our blog for expert insights, practical tips, and inspiring stories about the power of effective inventory management. By engaging with us, you’ll access a wealth of knowledge and contribute to a thriving community.
Join us as we pave the way for a future where resources are managed wisely, waste is reduced, and businesses reach new heights. Let’s turn inventory counts into opportunities for greatness together!
Stay connected for more updates, and don’t hesitate to reach out with your thoughts or questions. We’d love to hear from you!
Join us for a chat with Anna Strejcová, an expert on reducing food waste at Zachraň jídlo. They are working to cut down on food waste by donating food, running information campaigns, organizing events, and teaching companies how to tackle this issue.
Anna will talk about how Zachraň jídlo started, their efforts to track food waste in places like canteens, schools, hospitals, and care homes, and the goals of their projects, Food Waste Prague and foodCIRCUS. She will also share tips on how to reduce food waste at home, discuss the challenges Zachraň jídlo has faced, and share the lessons they’ve learned. Plus, Anna will talk about useful resources she follows on the topic of food waste.
TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
Johan will share his journey to becoming the country manager, their achievements, and how they are helping the industry reduce food waste. He’ll explain why preventing food waste is important, how they partner with others in hospitality and retail, and what he has learned from his current role and past experiences. Johan will also talk about other organizations in Norway with the same mission and the resources he follows.
Join us for a conversation with Johan Ingemarsson, the country manager of Too Good To Go in Norway. They’re working to stop food waste in restaurants, canteens, cafes, and other places in the hospitality industry.
Feel free to follow Johan’s journey on his LinkedIn.
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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
Join us for a chat with Gabriela Prachařová, the manager of the Best Western Hotel Moran in Prague. Her hotel is the only one in the Czech Republic with the EU Ecolabel certification, showing their commitment to sustainability.
Gabriela will share her values and beliefs, the steps they took to get the EU Ecolabel, what she enjoys about working in the hospitality industry, and who inspires her.
Feel free to follow Gabriela’s journey on her LinkedIn.
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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
Join us for a conversation with Alistair Levine, who works at KitchenSync and owns Vine Hospitality. He’ll share his journey in the restaurant world, the obstacles he’s addressing, his insights on restaurant technology, tips for running a successful restaurant, recommended industry resources, and his future plans.
Feel free to follow Alistair’s journey on his LinkedIn.
Meet Martina Lazarova, the friendly face behind the General Manager role at Hotel Suite Home Prague and the Managing Director at M&J Hotel Advisor. Martina is a hospitality pro, with a rich background ranging from charming boutique spots to major hotel chains.
In this episode, we’re diving into Martina’s world. We’ll explore what drives her passion for the hospitality industry, tackle the challenges she faces, and celebrate the eco-friendly steps she’s taking at her hotel. We’ll also get a sneak peek into how she experiments with new tools to better her operations, her views on the industry’s growth in the Czech Republic, and the people who inspire her in the hospitality world. Plus, Martina will share a bit about her personal venture in the Czech mountains. Join us for a heartwarming conversation full of insights and inspiration!
Ever wondered how much food gets wasted in restaurants? Vojtech Vegh did, and he’s here to share some eye-opening insights. Join us as we sit down with Vojtech, a chef who’s making a big difference with his zero-waste, plant-based cooking. He’s not just any chef; he’s traveled the world, from England to Cambodia, learning the secrets of kitchens big and small, even those with Michelin stars.
In our chat, Vojtech will tell us his story: why he cares so much about saving food, and how he’s helping restaurants save up to 80% of their food from being wasted. Imagine that—most of the food that would have been thrown out, is now used to create delicious dishes.
He’s got a book, The Food Waste Guide For Chefs™, that’s packed with tips on how to make this happen. And it’s not just about saving food; it’s about making the kitchen a smarter, more creative place. He’ll share some simple tech tools that help with everything from planning what to cook to keeping the fridge organized.
Are you dreaming of becoming a chef, or just passionate about making a difference? Vojtech has some advice for you. He also talks about the people who inspire him and the resources he turns to for new ideas
Feel free to follow Vojtech’s journey on his LinkedIn.
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TotalCtrl is producing this podcast. The company builds digital products in collaboration with restaurants, hotels, municipalities, and households to ditch manual processes, streamline food inventory management, and generate the monthly cost of goods sold and accounting reports.
We’re excited to announce new functionalities in the TotalCtrl mobile app that support a broader range of needs and make stocktaking more efficient so that you and your team can spend less time managing your inventory and focus on what matters most – your customers’ happiness.
New stock count section
We’ve added a new section where you can see all your ongoing and finished stock counts in one place. You can easily access it from the app’s bottom bar.
Interrupting and resuming a stock count
Do you need to accept a delivery or use the app for something else while counting stock? No problem – TotalCtrl now makes it possible to leave a stock count and return to it later.
Multiple-inventory support
Whether you want to count only specific product categories (like meat or dairy) or all your inventories at once and see them all in one report – we’ve got you covered.
Stock count collaboration
Multiple people can now participate in the same stock count and count items simultaneously. This allows your team members to work together seamlessly, share the workload and reduce the time needed to complete the count.
Speeding up your workflow
Easily switch between counted and uncounted items, mark several things at once as out of stock, filter items by inventory or category and much more.
Report sharing
When you finish a stock count, TotalCtrl automatically generates a report. You can share it with your team or anyone else who needs to see it.
TotalCtrl inventory management system can help your hotel or restaurant increase efficiency and reduce cost by automating manual tasks and providing inventory data, analytics and reports for better decision-making.
If you’re interested in implementing TotalCtrl at your hotel or restaurant, don’t hesitate to get in touch with us. Our team is always available to answer your questions and help you get started with TotalCtrl.
