Inventory
In Group
Out of oat milk again, with a bin full of wasted prep?
Restaurant inventory software that tracks pars, wastage and stock takes, drafts the order from what’s low and checks every delivery against it.
£109 a month as an add-on, or included in Group.
What it does
What if the order wrote itself from what you actually use?
Every item with a par
Par level, reorder point, cost, supplier and where it lives, with barcode scanning and suggested pars from what you really use.
Stock levels you can trust.
Wastage with a reason
Expired, spoiled, over prepared, dropped or sent back. Logged with a cost and taken off stock.
You see where the money goes in the bin.
Low stock to a draft order
Items under their reorder point, grouped by supplier, drafted into an order back up to par.
Ordering takes minutes, not a morning.
Deliveries checked
Tick off what arrived against the order, or read the docket from a photo. Short deliveries are flagged.
You only pay for what turned up.
Monday, 7am
What does guesswork in the stockroom cost?
Orders come from memory and a quick look in the cool room. Waste goes in the bin without a note, short deliveries get signed for in the rush, and the stock take variance is a mystery every month.
What it replaces
- The stock sheet on a clipboard
- Ordering from memory
- Wastage nobody writes down
Less in the bin, fewer emergency runs, and orders that match what you really use.
One login
Where does Inventory fit with the rest of your venue?
The honest answer
“Do I have to count everything every week?”
No. Set pars for the items that matter and log stock takes by location when you do them. A variance of 2% or more is flagged, so you know where to look first.
Bring your stock sheet. See it as pars and orders.
Twenty minutes with someone who has worked a floor.