Booktlan

Platform · Module 08 of 12

Inventory

Stock, minimums and suppliers per property.

The day the toilet paper runs out isn't the day it ran out: it's the day nobody counted. Hospitality supplies get bought in a rush and paid at a premium precisely because nobody knows how much is left.

How Booktlan solves it

Live stock levels

Every supply with its quantity, unit and location. What housekeeping consumes is deducted on the spot.

Minimums that speak up

Every item has its reorder point. When it's crossed, there's an alert — purchasing gets planned, not improvised.

Suppliers and prices

Who supplies what, and at what price last time. The next purchase starts with a memory.

In the day-to-day

What changes from the first week

  • The shopping list builds itself from whatever is below minimum

  • In by purchase, out by consumption: the balance adds up

  • Room amenities costed per stay

  • Inventory separated by property, not one common pool

Connects with

No module lives alone: they share the same data from the source.

Housekeeping → Expenses → Staff and payroll →

Frequently asked questions

Does it work for a restaurant's inventory?

The kitchen and restaurant module is part of our made-to-measure development: the inventory foundation is the same, extended to recipes and per-dish consumption.

How is consumption captured without turning it into bureaucracy?

The cleaning checklist deducts each room's standard supplies automatically. Only the exceptional gets captured by hand.

See it working with your operation in front of you

Request a demo See the full tour