TanaCost control
Tana articles about Cost control: practical ideas for keeping inventory in order, whatever you look after.
Dead stock: what it is, how to spot it, and how to get rid of it
Dead stock is inventory that stopped moving. Learn how to tell it apart from slow-moving or seasonal stock, spot it early, clear it, and stop making more.
Reorder point: how to know when to reorder each item
A reorder point formula with a worked example, how it differs from par level and minimum stock level, and how to set and revisit thresholds.
How to reduce inventory costs: where the money actually leaks
Inventory costs rarely come from one big mistake. See how overstock, stockouts, duplicate purchases and searching time drain money, and how to stop each leak.
Restaurant inventory management: a simple system and app your kitchen will keep up
Restaurant inventory management that survives a busy week: par levels, FIFO, a short stocktake routine, and what a restaurant inventory app should do.
Seasonal inventory: how to stock up for peak season without leftover surplus
A practical guide to seasonal inventory: when to build stock before a peak, how much to hold, and how to wind down so you are not left with surplus.