Catering & kitchen inventory, from storeroom to service
Track stock the way a kitchen actually runs: receive into the storeroom, issue to the kitchen, rotate by expiry, and account for every gram. Food-cost control and a clean audit trail, without bolting on a retail POS.
No credit card required. Cancel anytime.
The back of house is where food cost leaks
Storeroom, pantry, and kitchen drift apart, and the gap shows up as cost, not a missing sale.
No line of sight from storeroom to kitchen
Stock arrives, gets walked to a pantry, then to a kitchen, and the paperwork never keeps up. By service you are guessing what you actually have on hand.
Issued is not the same as sold
Caterers commit stock to functions, not to a till. Without an issue-to-kitchen record, you cannot tie consumption to a function or see where food cost really goes.
Rotation and traceability run on memory
"Use the oldest first" works until a busy week. Without enforced FEFO and an immutable log, short-dated stock expires in the back and audits become a scramble.
Inventory that speaks kitchen, not retail
Receive, issue, rotate, and account, with the traceability food safety expects.
One view from storeroom to pantry to kitchen
See live levels across the central store and every kitchen. Transfer between them with full batch tracking, so the location holding each item is never in doubt.
- Storeroom, pantry, and kitchen stock in one place
- Inter-location transfers with batch + expiry carried over
- Receive against suppliers with batch and expiry capture
- Par-level visibility so you reorder before you run short
Track consumption the food-service way
Issue stock to a kitchen or a function instead of selling it. Each issue depletes the storeroom and builds the record you need to see food cost per function, not just a stock count.
- Issue-to-kitchen and issue-to-function records
- Consumption tied to cost centres, not a till
- Wastage and spoilage logged distinctly from issues
- Food-cost reporting from real movements
Rotate by expiry, prove it later
FEFO surfaces the oldest batch first at issue time, and every movement is written to an immutable log, corrections are adjustments, never silent edits. Use oldest first, move it before it expires, and have the record to show for it.
- FEFO enforced when stock is issued
- Short-dated items flagged before they expire
- Immutable batch-level audit trail (HACCP-ready)
- Receipt, issue, transfer, and write-off all timestamped
Take control of food cost from the storeroom out
Start a free 14-day trial. Set up your stores and kitchens in an afternoon.
Questions from catering & food-service teams
How kitchen inventory differs from retail, and what the audit trail covers.