Restaurant inventory management software that does the hard graft for you

Stock check missed, delivery logs outdated, waste records somewhere filed away out of sight? Sound familiar?

Having consistent stock checks are essential when it comes to inventory management and your restaurant operations, as are delivery logs and a record of your waste management. But when it’s left to paper systems, it’s all too easy for records to go missing or, worse still, not even be completed in the first place.

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Over 300 million tasks completed with Trailapp

What’s the point of a restaurant inventory app?

But you can do an inventory on paper, right? Or on a spreadsheet? You can, but here’s why you should think about making the swap to digital today:

Manages your inventory more effectivel

Removes the need for physical stock takes and large paper trails

Shares important information with team members

Helps to make sure stock is ordered and replenished in good tim

Instant set up

EHO-approved templates

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Helping you track your stock from delivery to disposal

Never run short of supplies again and stay on top of waste disposal with our restaurant stock management app. With Trail, you have instant access to:

Stock check checklists – in a digital, manageable format so you can see exactly what stock you have, how long it will last and where it’s being stored.

Delivery check logs – so you know exactly when the next delivery is coming in and who’s in charge of accepting it.

Waste disposal records – vital to show you’re adhering to legislation, including 2025 food waste regulations, where you must dispose of food waste separately and provide a record to show you’re doing so.

Supplier and order checks – keep up to date with supplier information and make sure you’ve received everything you ordered. Before you’re in the middle of prep without the thing you need.

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See how Trail’s integrations can make your life easier today

Having a consistent inventory check in hospitality is essential to not only save you money but also reduce food waste and improve customer satisfaction. Having a consistent inventory check:

Reduces food waste

Less food waste means a happier bottom line and a happier planet. With an effective inventory check in place, you can minimize spoilage by spotting expiring ingredients before they go bad. Meaning less re-ordering and more using what you’ve already paid for. The cost savings from an accurate and up-to-date inventory check are easy to see.

Minimizes stock shortages occurring during service

We’ve all been there… The special that keeps selling out because you’re missing the key ingredient. Not many things are more frustrating. But with Trail, you’ll spot the ingredient you’re going to need… before you need it. Meaning that customer will try the dish. And come back next time for more. And maybe even tell a friend or two.

Streamlines ordering

Helping you to order what you need and not what you don’t. Trail sees what’s selling and helps you buy in more of it.

Protects your profits

Keeping on top of inventory checks means you can spot supplier compliance failures when they happen, helping to prevent hidden losses at the time.

See Trail in action

Book a demo and we will show you how Trail captures evidence, not just completions.

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FAQs

Is it mandatory to keep written records as part of food safety management?

Yes, it is mandatory to keep written records as part of food safety management. Keeping written or digital records of your food safety management procedures and routine checks is a legal requirement for most commercial food businesses. Your FSMS must adhere to HACCP principles, which explicitly requires maintaining appropriate documentation and records.

What is the definition of food waste?

Food waste is defined as being any edible or inedible food, solid or liquid, that has either been discarded or left uneaten instead of being used for its intended purpose of human consumption.

What is an FSMS?

FSMS stands for Food Safety Management System, which is a structured framework that food businesses use to control hazards and ensure food is safe to eat. It is based on HACCP (Hazard Analysis and Critical Control Point) principles and looks at how food is handled from delivery to disposal.

Is HACCP a legal requirement in the UK?

Yes, having a food safety management system based on HACCP (Hazard Analysis and Critical Control Point) principles is a legal requirement for nearly every food business in the UK. You must actively identify, evaluate and control food safety hazards (biological, chemical, or physical).