A unique identifier for each distinct product or ingredient you stock — different sizes, brands or variants get different SKUs. F&B operators typically manage 200–800 ingredient SKUs and 50–200 menu-item SKUs in parallel.
In multi-outlet restaurant and F&B operations, sku (stock keeping unit) is an essential component — directly affecting service speed, order accuracy and margin. See the related terms below to understand where it fits in the broader stack.
LOOP supports sku (stock keeping unit) natively in its POS + KDS + inventory platform for Vietnamese F&B chains — no plugin or third-party integration required. It's one reason multi-outlet operators pick LOOP as their primary operations system.