Build an inventory planning application for small food businesses, cafés, grocery shops, bakeries, and other businesses managing products with limited shelf life.
Let users record stock quantities, purchase costs, expiry dates, storage constraints, supplier lead times, minimum order quantities, and historical usage. Identify products at risk of expiry, likely stockouts, excessive purchasing, and avoidable waste.
Create a daily action queue that prioritizes stock rotation, transfers between locations, adjusted purchasing, and suitable discounts where permitted. Forecast inventory needs using historical consumption while accounting for uncertainty, unusual demand, and missing records.
Provide scenario comparisons for changing order quantities, supplier delivery schedules, menu demand, or safety stock. Track actual waste and stockout events to improve future estimates.
Support batch-level inventory and first-expiring-first-out workflows. Never recommend selling expired or unsafe products. Clearly distinguish forecasts from actual stock counts and provide a printable daily stock-handling sheet.
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