How Multi-Site Hospitality Groups Manage Inventory
Agree common definitions across venues while preserving local stock, recipes and supplier evidence. Group comparisons only help when their inputs are comparable.
Standardise naming without assuming a shared library
Agree product names, pack definitions and reporting categories across the group. StockLens uses venue-specific product libraries; do not assume adding a product or approving a cost in one venue automatically updates every site. Verify local products and prices before comparing them.
Compare matching periods and units
Use compatible count boundaries and definitions of sales, waste and transfers. Compare the same product size and serving specification. A percentage from an incomplete venue is not a fair benchmark against a fully reviewed one.
Keep local recipes and receiving checks
A cocktail name may be shared while the house recipe differs. Maintain the actual venue recipe and check its sales mappings. Retain each venue’s delivery note and accepted quantities so supplier discrepancies remain traceable.
Check access and responsibility
Assign access through the roles and venue permissions available in the product. Test what each team member can see and approve, rather than assuming a job title creates a particular hierarchy. Give count completion, supplier queries and recipe changes clear owners.
Investigate differences before ranking sites
Check missing records, product mix and local operating conditions before treating a gap as performance. Use the group review to identify questions for the venue team and share confirmed improvements, not to turn incomplete data into a league table.