How to Use Inventory Management Software: A Step‑by‑Step Guide

Om Modi
18 hours ago
3 min read

How to Use Inventory Management Software: Step-by-Step Guide With Stats

Switching from manual spreadsheets to dedicated inventory management software is a game-changer for any business, whether you're in retail, restaurants, or warehousing. This guide explains step‑by‑step usage and includes eye‑opening stats demonstrating the impact such systems can have.

1. Understand What the Software Does and Why It Matters

Inventory management software provides real-time visibility into stock, automates replenishment, and supplies data for smarter decision-making. Research shows that:

Implementation can reduce operational costs by 15–25%, and cut administrative time by 40–60% within six months.
Businesses lose up to 8% of annual sales due to poor inventory control; globally, inventory distortion costs $1.6 trillion annually.
Order accuracy reaches up to 99.9% when using automated systems vs 63% with manual systems.

These numbers show that automated software isn’t just tech—it’s profit protection.

2. Setup & Integrations: Lay a Strong Foundation

Start by:

Importing product data (SKU, cost, category)
Adding initial stock balances
Setting reorder points for low-stock alerts
Connecting POS, accounting, or e‑commerce platforms

Why it matters:

Real-time sync with sales systems prevents manual entry errors
Automated reordering based on thresholds saves money on rush orders

3. Record Daily Stock Movements

Effective usage includes:

Receiving stock: log supplier invoices, adjust unit costs, scan barcodes
Sales & usage: automatically deduct via integration; in restaurants, link recipes so selling an item reduces multiple ingredients
Recording wastage/spoilage: input any expired, broken, or returned stock

Studies show that proper tracking reduces inventory mistakes and overstocking by 17% in restaurant environments when using specialized software.

4. Use Reports to Make Decisions

Dashboards and analytics include:

Stock by location and valuation
Historical consumption vs actual usage
Best and worst-selling items
Food cost percentages and variance reports for restaurants

Key stats:

McKinsey-style analyses show inventory levels fall by up to 25% within a year using optimization tools, marketman.
Correlation between inventory turns and manufacturing profitability sits at 77%.

5. Automate Alerts and Reordering

Optimise efficiency with:

Automatic purchase orders at the reorder threshold
Push emails or SMS when stock dips
Recipe-cost updates when ingredient prices change

With these systems in place, businesses can reduce rush time and avoid excess stock, directly improving cash flow.

6. Multi-Location & Batch/Lot Tracking

For multi-site businesses:

View stock at each outlet or warehouse
Log inter-location transfers
Track batch numbers and expiry dates—for foodservice, pharmaceuticals, or perishables

Ensures accurate stock allocation and helps mitigate recall risks.

7. Restaurant-Specific Usage: Recipe & Waste Tracking

In foodservice:

Ingredients are tied to recipes—selling an item deducts multiple ingredient quantities
You track actual vs theoretical usage to uncover shrinkage or portion inconsistency
Reports reveal food cost % and variance trends to optimise menus

Usage impact:

Restaurants typically waste 10% of food cost, with up to 30-40% of total inventory ending in waste.
Chains using forecasting (e.g., Lightspeed) cut food waste by 25-30%.
Melbourne AI platform Restoke saved restaurants ~$8,000/week on average, reduced wastage by 90%, and improved profit margins by ~4.5%.

8. Use Mobile Apps and Cloud Access

Advantages:

Field or kitchen staff log usage or wastage on the go
Managers approve receipts remotely
Real-time alerts and dashboards are accessible anywhere

This flexibility reduces dependency on paperwork and speeds up daily operations.

9. Conduct Stock Counts Regularly

Maintain accuracy by:

Performing spot checks on critical SKUs daily
Running cycle counts weekly
Doing full stocktakes monthly or quarterly
Using built-in adjustments within the software if discrepancies appear

Cycle counts and audits prevent drift between system records and actual inventory.

10. Refine & Improve Over Time

After the initial months:

Adjust reorder levels based on actual usage
Expand product lists or recipes
Customise dashboards for essential KPIs
Train new staff on best usage practices

Aim for continuous improvement based on real data.

Stat Table: Inventory Management Impact

Metric	Result / % Improvement
Inventory costs reduction	15-25% within 6 months
Administrative time saved	40–60%
Order accuracy	Up to 99.9% accuracy
Reduction in overstock/inventory mistakes	~17% in restaurants
Reduction in overall inventory levels	Up to 25%
Improvement in production/inventory turns	77% correlation with profitability
Food waste reduction in restaurants	25-40%
Weekly savings (Australian cafes using AI)	~$8,000
Waste reduction in cafes (Restoke)	~90%