QR stock counting in a restaurant: see the gap between theoretical and actual stock in minutes
A paper stock count takes a day, makes mistakes and gets postponed, so the owner never knows where stock goes. QR scanning makes it a minutes-long job you can repeat weekly.
How the cycle works
Four steps:
- Print a QR label for each item and attach it to its shelf.
- The storekeeper scans the label and enters the actual quantity from an account limited so that it sees only the count.
- The system compares the theoretical quantity (purchases − sales × recipes) with the actual one.
- The difference is recorded as waste and posted to accounting, so you see it in profit and loss.
In RAWA
RAWA provides this whole cycle: QR labels for items, a stock-count page dedicated to the storekeeper with limited permissions, a theoretical-versus-actual comparison, and turning the difference into posted waste. It runs on a phone or tablet.
Try RAWA free for 7 days with no card: rawaerp.com/register. Questions: [email protected].
Try RAWA in your restaurant
A 100% Arabic-first cloud restaurant system — an offline-capable POS, kitchen display, QR menu, inventory & recipes, and accounting with e-invoicing (JoFotara) on every plan.
Start a free 7-day trial — no cardCommon questions
How often should I count?
Weekly for expensive and perishable items, monthly for the rest, for example.
Does the storekeeper see financial data?
No, their account is limited to counting.
What happens to the difference?
It is recorded as waste and posted to accounting.
Do I need special hardware?
No, a phone or tablet with a camera.