Inventory visibility. Without the guesswork.
Review stock status, filter your catalog, update counts, manage item details and move directly to the products that need attention — all from one connected inventory workflow.
Operate inventory from one screen. See the live workflow in action.
Watch the real TraxPoint Inventory experience: stock-status cards, filtering, inventory actions, count history, count reports, variance review, export options and direct movement into the items your team needs to work on.
More than a product list. Inventory you can operate from.
The updated Inventory screen is built to help restaurant teams review what is on hand, identify what needs attention, take action quickly and keep the product catalog usable every day.
Live Status
Review Total Items, Low Stock and Out of Stock at a glance so the team can move directly into problem inventory.
Filtering
Narrow the list by category, storage area and stock status to work with the exact part of the inventory that matters.
Inventory Actions
Add items, import inventory, export data and open related actions without leaving the main inventory workflow.
Count History
Review prior count activity and use count sessions to keep on-hand quantities aligned with reality.
Variance Review
Use Count Reports and variance information to understand where inventory counts changed and what needs follow-up.
Export & Email
Share inventory using PDF, Excel or CSV exports, or email inventory information directly when needed.
Find what matters faster. Then work from there.
TraxPoint makes the inventory catalog more usable by letting teams jump between status views and filter the list into the items, categories and storage areas they need to manage.
Count what is there. Review what changed.
Inventory counts are not just data entry. TraxPoint supports a structured workflow for starting counts, reviewing progress, checking history and reviewing count reports and variance.
Keep teams aligned. Share inventory clearly.
Export and email workflows make it easier to move inventory information outside the screen when operations need reports, spreadsheets or a shareable version of the current inventory picture.
Built around real restaurant inventory. Buy it one way. Count it another.
This workflow shows the real Add Item experience in TraxPoint — item details, category and location settings, case / pack / each structure, supplier and purchase information, case price, base-unit cost, par levels, reorder points, TraxYield and advanced settings.
Set inventory up correctly. Keep it usable later.
The quality of inventory management depends on clean item structure. TraxPoint lets teams define how an item is identified, purchased, counted and replenished in one connected setup flow.
Core Item Details
Maintain item name, brand, SKU, category, type, location and storage area in one structured record.
How You Count It
Define how the product should be counted and whether the team works with case, pack, each or a combination of units.
Purchase Structure
Set supplier, purchase unit, case contents and case price so the purchased product aligns correctly to inventory.
Base-Unit Cost
Break the purchasing structure into a usable base-unit cost that supports inventory and connected cost workflows.
Par & Reorder
Set par levels and reorder points so TraxPoint can flag products that are falling below operational targets.
Advanced Settings
Maintain TraxYield and other advanced item settings where needed without breaking the core inventory workflow.
Add a few items. Or bring in the catalog.
TraxPoint supports both direct item creation and spreadsheet-based setup so restaurants can move quickly whether they are making ongoing updates or loading a much larger inventory catalog.
Add and maintain items directly.
Use the Add Item workflow to create structured inventory records with count settings, supplier information, cost and reorder logic.
Move larger catalogs faster.
Import inventory through spreadsheet workflows when the restaurant needs a larger initial setup or a faster way to make bulk updates.
Inventory is the foundation. TraxPoint connects the rest.
Inventory information does not live in isolation. Products, costs and stock position connect into the broader TraxPoint operating system.
Recipes & Food Cost
Inventory items connect to recipes and food-cost analysis so product and cost changes can flow through the rest of the operation.
Explore Recipes →Purchasing
Keep suppliers, purchased products and receiving activity connected to the same inventory structure your restaurant manages daily.
Explore Purchasing →Reporting & PMIX
Review sales, usage and broader operating information alongside current inventory and inventory-related decisions.
Explore Reporting →Know what you have. Know what needs action.
Start your 14-day TraxPoint free trial and bring inventory into the same connected operating system as purchasing, recipes, food cost and reporting.