Hotel Kitchen Inventory Management
One corporate dashboard for every property. Manage procurement, inventory, and transfers across all your hotel kitchens from a single platform.
Start free trial →the problem
Sound familiar?
No visibility across properties
Each hotel kitchen runs its own ordering process. Corporate only sees the numbers when monthly reports land — too late to act.
Duplicate supplier contracts
Three properties in the same city, three different prices from the same supplier. Nobody has time to consolidate.
Manual stock transfers
Moving inventory between locations means phone calls, paper forms, and hope. Items vanish between sites with no audit trail.
Inconsistent approval chains
Each property has its own process. Some kitchens have no approval at all — the executive chef signs off on everything retroactively.
the solution
How Mise solves it
Corporate dashboard
Real-time spend, inventory value, and supplier performance across every location — all on one screen.
Multi-location inventory
Track stock levels per property. See which location is overstocked and which is running low, in real time.
Commissary transfers
Move stock between locations with full traceability. Both sites see the transfer, quantities update atomically.
Standardised approval chains
Set approval limits per role, per location. Corporate controls the policy; each site follows the same workflow.
How it works across properties
Each property keeps its own kitchen and its own approval chain, because a resort restaurant and a banqueting operation do not order the same way. What corporate sets is the policy — which roles may approve, and up to what value — and every site then runs the same workflow underneath its own names.
The commissary is where multi-site operations usually lose track of stock. A transfer between locations is a recorded movement rather than a phone call: both sites see it, quantities move atomically, and the receiving kitchen confirms what actually arrived. Nothing leaves one property's books without landing on another's.
Par levels do the ordering nobody has time for. Set a minimum and a maximum per product per location, and a draft reorder is raised when stock falls through the floor — so the pattern that empties a store, everyone assuming another shift ordered it, stops being possible.
The corporate dashboard is the reason to run this in one place at all: spend, inventory value and supplier performance across every property on one screen, in real time rather than in a report that lands three weeks after the month it describes.
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