Because it's made by and for the staff.
With TotalCtrl Inventory your nursing home will save time and money by digitizing and streamlining manual tasks. This results with you getting to spend your time where its needed, with the habitants.
Easy to use
“With one click I get an overview of what I have, where it is and when it expires.”
Reduce food waste and CO2
After just one month I was able to reduce my food wastein nursing homes by 20%.
“With the help of TotalCtrl I am able to plan, buy and use smarter.”
Stop relying on outdated spreadsheets to manage what you have in stock. TotalCtrl Inventory gives you real-time overview of what food you have, how much it’s worth and when it expires.
No more running back and forth with papers and manually updating product counts in a spreadsheet.
Upload all your order receipts to TotalCtrl Inventory so that everyone in your team can see what should arrive and when.
Use the mobile app to check things off during delivery to automatically update their count.
Learn what enters and leaves your inventory each day so that you can plan and order better. Prevent food waste by buying only what you’re able to use.
Monitor key metrics like your monthly Cost of Goods Sold (COGS) and Food Cost Percentage.
Also, keep track of important insights like food suppliers having frequent delivery issues, products having price fluctuation and the main reasons behind food waste with the specific products or categories affected.
Stop spending hours using spreadsheets and papers to count all the products available in your inventory. With the digital stock count feature, you will be able to:
- Count the products with their correct measurement units and pricing without struggling around spreadsheets and orders notes.
- Receive an auto-generated report to share with your accountant via email.
Easy to understand reports will tell you what expires soon. This way you can use everything before it spoils and prevent your food and money from going to waste.
Let's save food in nursing homes.
There has been a change of attitude among the employees.
The climate plan is part of the municipality’s budget, and by throwing less food, we can both reduce greenhouse gas and spend money wiser.
We clearly saw that there was more awareness among the employees during the period when we worked with the mapping of food waste. For example, they started serving several small portions instead of one large, defrosting less food at a time, and so on.