Hospitality inventory management: every area of the property, one app
By mise · Updated November 3, 2026
Quick answer: count each area of the property as its own location (storeroom, kitchen, bar, minibars, housekeeping, events), have each team scan its own stock, and compare counts to get cost per outlet, waste and an order list.
What sets mise apart
- Scan once, the product is classified. Read any barcode with the camera or a Bluetooth scanner, or snap a photo of the label: mise brings back the name, brand, group, size and photo, already sorted. No item setup.
- A product base that is already built. Your items are usually in it before you start. You can also upload your own list and mise fills in the rest.
- Alerts before you run out. Set a minimum for each product. Anything below it turns red and goes into a shopping list with how much is missing.
- Control stock from your phone. Count by location, with your team, and compare one count against another to see where the loss is.
- Bluetooth scale. Connect a scale to weigh open bottles, meat and bulk items; the weight goes into the product by itself.
Why hospitality inventory is harder than retail
One property holds several kinds of stock under the same roof: food and beverage, minibars, linen, amenities, cleaning supplies and spare parts. Each lives in a different area and is handled by a different team, and stock moves from the main storeroom to the outlets all day. If everything is counted in one place by one person, nothing gets counted properly.
Areas, what to count and how often
| Area | What you count | Frequency |
|---|---|---|
| Main storeroom | Dry goods, drinks, cleaning supplies, amenities | Weekly or monthly |
| Kitchen and walk-in | Food, perishables, with expiry dates | Weekly, plus a spot check |
| Bar and cellar | Bottles, kegs, wine, open bottles by weight | Weekly |
| Minibars | Items per room, checked at turnover | Per stay or per floor |
| Housekeeping | Amenities, linen, towels | Weekly or monthly |
| Banquets and events | Drinks and supplies taken out per event | Per event |
One count per area, by the person who works there
In mise each area is a location. The bar team counts the bar, the kitchen counts the walk-in, housekeeping counts the amenities. Counters can work without seeing costs. You scan the items, the mise AI brings back each product complete, and you only type the quantity.
Cost per outlet
With a count at the start and one at the end of the period, plus the purchases loaded from invoices, mise calculates cost of goods sold and food and beverage cost percentage. Because every area is its own location, you can see where the money went instead of one number for the whole property.
Par levels and waste
Set a minimum per product. Below it the item turns red and goes into an order list with how much is missing, ready to send to the supplier. Record waste with a reason, such as breakage, expiry or spillage, so losses are visible.
What mise does not do
mise is not a property management system or a POS, and it has no direct integration with them. It exports counts and stock to Excel and PDF for the back office and the accountant.
Scan, and each product comes up complete. Free trial, no card.
Start freeFrequently asked questions
What is hospitality inventory management?
It is controlling the stock of a hotel, restaurant, bar or venue: food and beverage, minibars, linen, amenities and supplies, counted by area so you know what was used, what was lost and what to reorder.
How often should a hotel count its inventory?
Bar and perishables weekly, the main storeroom weekly or monthly, minibars at room turnover, and each event when it ends.
Can several departments count at the same time?
Yes. Each area is a location and each team counts its own, on the same app, at the same time.
Does mise integrate with my property management system?
No. mise is not a PMS or a POS and has no direct integration. You export counts to Excel or PDF.