This exercise introduces Walter Solomon, the general manager at Mancala’s Pizza Restaurant (Mancala’s), an upscale eat-in pizzeria known for using fresh, organic, and sustainable ingredients. In addition to pizzas, it sold a specialty red table wine to accompany the food menu. Solomon was interested in balancing three costs: (1) the annual cost of holding inventory, (2) the annual ordering costs, and (3) the annual stock-out costs using a continuous review system. This case can be used in conjunction with "Mancala’s Pizza: Periodic Review" (UVA-OM-1603) to compare periodic and continuous review inventory control systems.