Food and specialist retail: Inventory software for cheesemongers
Inventory software for cheesemongers that tracks whole wheels, opened pieces and maturing cheeses separately, so it is clear what can actually be sold and what is already promised.
Where stock drifts for cheesemongers.
Stock at cheesemongers exists in three states. Whole wheels sit in the cellar or cooling, not yet opened. Opened pieces lie in the counter and slowly dry out. And some cheeses are still maturing until they reach the right age. Looking only at the till shows kilos sold, but not that there is just half a wheel of the extra mature left while three orders want it on Saturday. Nor does it show that an opened goat's cheese has been in the counter too long. The result is saying no to a customer at the busiest moment, or a piece that has to be written off.
Inventory software for cheesemongers
Example- 1
Separate wheels and pieces
DoneEach cheese variety has lines for whole wheels, opened pieces in the counter and cheeses still maturing.
- 2
Reserve for orders
In progressAn order reserves the requested weight against the cheese it will be cut from.
- 3
Update after cutting and sales
NextCounter sales and cut orders book weight out of the opened piece.
From receipt to use.
Separate wheels and pieces
Each cheese variety has lines for whole wheels, opened pieces in the counter and cheeses still maturing. A whole wheel has a weight on arrival; a maturing cheese has a date when it will be ready. For each variety you see what can be sold now and what becomes available later.
Reserve for orders
An order reserves the requested weight against the cheese it will be cut from. If only a whole wheel of that variety is left, the owner sees that one needs opening. If there is not enough, they see it before confirming the order and can suggest a substitute.
Update after cutting and sales
Counter sales and cut orders book weight out of the opened piece. Cutting loss, such as rind and edges, is reported separately. When a wheel is opened, it moves from whole wheels to opened stock with the date recorded, which keeps each variety's count current.
Alongside your purchasing and suppliers.
The till with scales records sales per variety and weight. Cheese is bought from regular suppliers or directly from farms. The inventory reads sales from the till and orders from the order system. Whole wheels are entered on arrival. The owner is responsible for buying and maturing; staff report opening and cutting loss. A periodic count corrects any differences. Nobody has to keep a separate list.
Tracking by weight or by piece
Tracking by weight is precise but means weighing every opened piece at a count. Counting pieces, such as a half or quarter wheel, is quicker but less accurate. For expensive cheeses and those often ordered, weight pays off; for the rest an estimate per piece is often enough.
Counting maturing cheeses or not
Counting maturing cheeses as stock gives a distorted picture of what can be sold. Keeping them separate with a date shows when they become available. That helps when a customer asks for an old cheese that will be back in a few weeks. It also prevents promising a cheese that is not ready.
Opening wheels for the counter or for orders
Opening a new wheel as soon as the counter runs low keeps the display full but can leave many opened pieces at once. Opening only when orders call for it limits drying out. The inventory shows per variety how much is opened, so the choice is made deliberately.
Which stock we record.
Per cheese type we set up whole wheels, cut pieces and maturing cheeses, with reservations per order, logging of cutting and cutting loss, and booking out what was sold at the counter. We run an ordinary week together, and a week in which a popular aged cheese is almost gone while orders for Saturday are still open. Purchasing alerts and a list of cut pieces that have been lying too long are added once the counts are reliable.
View pricingSupport and updatesGood to know.
Explore pricing and optionsCan we see how long an opened piece has been in the counter?
Yes. The date is recorded when a wheel is opened. The inventory shows which pieces have been out longest, so they are sold first or used in a tasting or box before they dry out. That keeps write-offs down.
Does the inventory update automatically from the till?
If the till can pass on sales per variety and weight, yes. Each sale then books out of the opened piece. If it cannot, a short daily count of the counter works as an alternative.
How do we keep track of maturing cheeses?
On arrival, a cheese gets the date when it will reach the right age. Until then it is listed as maturing. The owner can adjust that date after tasting, because one cheese matures faster than another.
Does the system order new cheese by itself?
No. It flags when a variety drops below the agreed minimum or when orders need more than is available. The owner decides what to buy, because season, maturity and what the supplier has all play a part.
Add-ons for your industry.
What often connects to this.
- Digital job cards for cheesemongersDigital job cards for cheesemongers where each order card with its weight agreement is cut, weighed and ticked off, so customers get what was agreed and the actual weight is recorded.
- Website for cheesemongersA website for cheesemongers that explains cheese varieties, maturity and tasting boxes so visitors know what they can order, in what portion and when they can collect it.
- Enquiry form for cheesemongersAn enquiry form for cheesemongers that asks for portion weight, number of guests and collection time, so an order for a party or company drinks is right before anything is cut.
Know what is really there.
Start with a short intake. Then we schedule a call to show the software with your services, team and way of working.
WhatsAppinfo@vorlyo.com Inventory software for cheesemongers: track whole cheese wheels, opened stock and maturing cheeses separately, with reservations per order.
- Separate wheels and pieces
- Reserve for orders
- Update after cutting and sales