Keep the table coming.

A café or restaurant can have ingredients in the dry store, packaging under the counter, and cleaning supplies in a separate cupboard, all being used by different people through the day. By the time the next order is due, remembering what remains becomes its own task. Tana helps you keep a practical record of items and storage quantities, so a restocking conversation can begin with what has been counted instead of relying entirely on memory after a busy service.

Set up storages that reflect your kitchen and service areas: a dry-goods shelf, a refrigerator, a takeaway packaging cabinet, or a cleaning cupboard. Name items clearly and distinguish products that need separate counts. Photos can help newer colleagues recognize the right package. Choose a sensible counting unit for each item and keep it consistent; a sealed bag and an individual portion should not share an unexplained number. The record becomes easier to maintain when it follows the way your team physically handles stock.

Update quantities when deliveries are put away and when ingredients or supplies are used. If the team cannot record every small change during service, agree on a realistic review point and reconcile the record with the shelf. Set low-stock thresholds for regularly replenished items to highlight low recorded totals. Then check actual quantities, upcoming bookings, and your planned menu before deciding what to order. Tana brings the counted numbers to that discussion; the order itself is yours to write.

Begin with a manageable area such as takeaway cups, dry ingredients, or the cleaning cupboard. Search for items, label storages with QR codes, and export a filtered CSV for a physical count. What Tana holds is the shelf itself: the item, the count, and the cupboard or fridge it came from. The aim is an everyday habit your team can sustain, giving the person writing the next order a clearer starting point and leaving fewer routine supply questions to be solved in the middle of service.