Inventory Management
Stock. Purchasing. Concessions.
All fully traceable.
With our inventory management you keep track of which items are in stock and what has been delivered, sold, transferred or counted. From popcorn and drinks to combos and catering items: your team works with a goods flow that fits the counter, the stockroom, purchasing and stocktaking.
When the counter is busy, the stock figures have to be right.
In a cinema, concessions are more than an add-on sale. When a film night runs well, popcorn, drinks and packaging are drawn from the stockroom. Inventory management helps you run that goods flow cleanly: what is there, what comes in, what is sold and where discrepancies arise.
Concessions in view
Keep items, product groups, purchasing units and selling units cleanly maintained.
Prepare purchasing
Hold suppliers, purchase orders and goods receipts together in a traceable way.
Understand stock
Follow sales, transfers, stocktakes and corrections as goods movements.
Use reporting
Make cost of goods, stock value, shrinkage and variances visible for reconciliation.
For cinemas that want to bring the stockroom and the counter together.
Whether a small arthouse with a clear snack range, a multiplex with several counters or a venue with a catering offer: inventory management matters as soon as items are not only sold, but ordered, stored, transferred, counted and reported on.
Concession teams
For teams with many items, variants, menus and changing service windows.
Stock areas
For sites where the main store, counter, bar or foyer all have to line up.
Reconciliation
For operators who want clearer visibility of end-of-day closing, stock value and stocktaking.
From the item to the stocktake.
A sound goods flow does not begin with counting. It begins with clean item data, runs through ordering and goods receipt to the counter, and ends in reconciliation.
Every movement leaves a trace.
When stock changes, your team should not have to guess. Goods movements show whether an item was sold, delivered, transferred, corrected or produced in-house. That turns a stock figure into a history you can follow.
- View sales, goods receipts, transfers and stocktakes separately
- Bring item, stock location, date, quantity and document together
- Check discrepancies first, then correct them
| Time | Item | Movement | Quantity | Document |
|---|---|---|---|---|
| 08:42 | Salted popcorn | Goods receipt | + 12 kg | Delivery |
| 18:15 | Cola 0.5 l | Sale | - 38 pcs | Counter |
| 19:05 | Nachos | Transfer | + 24 pcs | Foyer |
| 23:20 | Salsa dip | Stocktake | - 3 pcs | Variance |
Bring deliveries into the stockroom cleanly.
Accuracy counts at goods receipt: supplier, purchase order, invoice, posting date, quantity, unit, purchase price, discount and tax information belong together. That keeps it traceable which goods arrived when and in which stock location.
- Suppliers and purchase orders as the basis
- Goods receipt with document, price and quantity information
- Purchasing and stock units in view
- Reference to stock location and item
So the goods are where they are needed.
A cinema rarely has just one place for goods. The main store, counter, bar or further stock areas have to line up. Inventory management can run several stock locations per site, transfer goods and align replenishment to minimum or target stock levels.
Stocktaking that leaves no questions open.
During a stocktake your team counts the physical stock and reconciles it with the expected stock. Counting lists, mobile counting sessions with a QR code and stocktake closing help keep the period clean.
- Compare expected and counted stock
- Prepare mobile counting sessions by QR code
- Post stocktake movements and protect periods
- Check variances before closing
Popcorn menus are rarely just one item.
Combos, catering items and produced items need more than a simple price. A menu can consist of several components, a drinks selection of variants. Inventory management helps you run such items so that sales and stock line up.
Combos
Structure bundles made up of several components for item sales.
Variants
Run options such as sizes or choices in a traceable way.
Components
Think of the visible sale and the affected stock components together.
When the figures drift apart, you need the right view.
Reports help your team make sense of goods receipts, sales, transfers, stocktakes, shrinkage, closing stock, stock value, cost of goods and gross profit. That makes reconciliation between counter, stockroom and closing easier to follow.
Cost of goods
Bring purchasing, sales and consumption into the right reporting context.
Stocktake variances
Check expected stock, actual stock and variances more precisely.
Goods ledger
Look up which movements changed a stock level.
Would you like to see how your goods flow could look in the system?
Let’s talk – every cinema is different. Together we will find the right solution.
From the item list to a clean goods flow.
Clarify items and product groups
We look at which concession and catering items should be run in which way.
Map stock and counter areas
We clarify which stock areas, counters or sites need to be visible in the goods flow.
Prepare suppliers and goods receipt
We structure how orders, deliveries, prices and documents are recorded.
Set up stocktaking and reporting
We check which lists, counting sessions and reports your team needs day to day.
Questions about inventory management from COMPESO
Inventory management covers item master data, product groups, stock locations, suppliers, purchase orders, goods receipts, goods movements, stocktaking and reports for concession and catering items.
Yes. Stock locations can be created per site. Goods can be transferred between stock areas or aligned to minimum and target stock levels for replenishment.
At goods receipt, supplier, purchase order, document, posting date, quantity, unit, purchase price, discount and tax information are brought together and documented as a goods movement.
Yes. For mobile stocktaking, counting sessions can be prepared with a QR code, counted on a mobile device and then carried over into the stocktake.
Combos and catering items can consist of components, options and variants. This allows menus or drinks variants, for example, to be run in a more structured way.
Bring the counter, the stockroom and stocktaking into a clear goods flow.
Whether popcorn, drinks, combos, goods receipt or stocktaking:
Let’s look together at how inventory management fits your cinema’s day-to-day work.
