From manual stock tracking
to a structured inventory flow.
A restaurant in Copenhagen relied on manual processes to keep track of inventory, creating unnecessary administration and making it harder to maintain a consistent view of what was in stock and what needed attention. The work focused on creating a central inventory structure and automating selected parts of the process around stock updates, thresholds and replenishment.
The challenge
Inventory management is an operational necessity in a restaurant, but it becomes difficult to control when stock information depends heavily on manual counting, spreadsheet updates or individual employees keeping track of what needs to be ordered.
For the restaurant, this created a fragmented process around stock levels and replenishment. When information is updated inconsistently, it becomes harder to know what is available, which items require attention and when purchasing should take place.
This creates two opposing risks: ordering too late and running short of important items, or ordering unnecessarily and tying up cash and storage capacity in excess stock.
The challenge was therefore to create a more reliable inventory process without introducing unnecessary complexity into the restaurant's daily operations.
The approach
The work began by creating a central structure for inventory data. Instead of treating stock information as separate manual records, relevant items and stock levels could be managed through one consistent system.
The inventory process was then structured around the actions that mattered operationally. Stock thresholds were defined so the system could identify when specific items were approaching levels that required attention.
Selected workflows around stock updates and replenishment were automated so that the process depended less on employees manually remembering every next step. Where appropriate, alerts could surface low-stock situations and support the purchasing process.
The objective was not automation for its own sake. The system was designed to give the restaurant a clearer operational view and automate the repetitive parts of inventory management while keeping purchasing decisions and exceptions visible to the people responsible for the operation.
The impact
The restaurant gained a more structured foundation for inventory management. Stock information could be managed through one central process rather than relying solely on fragmented manual tracking.
Defined thresholds and workflow logic created clearer visibility into which items required attention, making replenishment easier to manage as part of the normal operating process.
Automation also reduced the dependence on repetitive manual coordination around selected inventory tasks while preserving human oversight where operational judgement was still required.
The case reflects SR Konsul's approach to operations: first create visibility and structure, then automate the repetitive steps that genuinely benefit from automation.
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