In the medium-sized restaurant sector, which already has an employee structure and has begun digitizing its cash registers, operational problems still frequently occur. In particular, stock management, which still uses manual methods, is a fatal vulnerability.

Human error and unaccounted-for (lost) items lead to untraceable stock losses, directly reducing business profit margins.

IDEATION

1. Analyzing the flow of goods in restaurants
   By analyzing the flow of goods in the restaurant, we can determine the condition of the goods in the restaurant.

2. Digitizing stock records to reduce human error
   assisting in digital recording to reduce human error and improve stock condition accuracy

3. Involving 3 important divisions in the restaurant
   namely the division manager, purchasing, and logistics. To improve work collaboration in monitoring stock management

4. Give control to the manager 
   give manager control to monitor stock, add new materials, and receive reports related to stock flow