Inventory turnover
Inventory turnover says how many times an ingredient was sold and restocked in a period. When turnover is high, stock moves; when it is low, money sits idle on the shelf.
- Formula: cost sold in the period divided by average inventory
- Average inventory: (opening inventory + closing inventory) / 2
- Measured per ingredient or category, never mixing units with weights
How it works
Wobistro preserves the source, identifies the exception, prepares an action within permissions, and records the responsible person's decision. Every result returns to the history so the next shift starts with context.
Frequently asked questions
Is high turnover always good?
No. Very high turnover with stockouts means urgent, expensive purchases. The right point covers demand without overstock or shortages.
How often is it measured?
Weekly for fresh goods and monthly for dry goods, compared against the same prior period, not against a generic ideal.
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