Kitchen inventory management software
Receive every delivery with batch and expiry, issue to the kitchen by first-expiry-first-out, hold par levels, log chiller and freezer temperatures, and see wastage by reason. Built for the storeroom, not the till.
No credit card required. Cancel anytime.
Where a kitchen loses stock
Not at the counter. Between the delivery bay, the walk-in and the prep list.
Deliveries are checked, not recorded
The invoice gets signed and filed. The batch and expiry on each case never make it into a system, so nobody knows which case to open first or what expires this week.
The walk-in has no memory
A door left open overnight, a compressor that drifts for a weekend: the temperature log is a sheet on the door, filled in from memory when the inspector is due.
Waste is a number, not a reason
Food cost is over target and the answer is "wastage". Without a log of what was binned, from which batch, and why, the number never moves.
What the software does, in the order a kitchen runs
Every screen below is from a working kitchen tenant.
Every delivery lands with batch and expiry
Photograph the supplier invoice and the lines, batch numbers and expiry dates are read for you. Weighed goods are received by actual weight. Storage location is set at receiving, so the stock is findable an hour later.
- Invoice photo to stock lines, with batch and expiry captured
- Catch-weight receiving for meat, fish and produce
- Chiller, freezer and dry-store zones with target temperature bands
- Supplier returns and short-delivery notes from the same screen
The line asks, the storeroom issues the right batch
A requisition from a station or a brand lists what is needed. The storeroom fulfils it batch by batch, and the system names the earliest-expiry batch and its bin for each line. Overrides are allowed and logged, so the FEFO report shows every slip and why.
- Requisitions per station, brand or function
- FEFO pick with bin location on every line
- Override with a reason, never silently
- FEFO compliance report for the manager and the auditor
Consumption and wastage per cost centre
Issues build the consumption record. Wastage is logged separately with a reason (expired, spoiled, over-prep, damaged) against the batch it came from. The report shows cost per ingredient and per cost centre from real movements, not a month-end guess.
- Cost per ingredient and per kitchen, brand or event
- Wastage by reason, tied to the batch
- Par levels and reorder points with supplier lead time
- Production runs with planned versus actual yield (Pro Growth)
What this is, and what it is not
"Kitchen inventory software" covers two different products. This is the one for the food.
The rest of the kitchen, in product
Production, compliance and the counter, from the same tenant.
Useful even if you never sign up
Free, instant, and built from the same rules the product enforces. Take it with you.
Get the 2-page FEFO cheatsheet
The first-expired-first-out rulebook, the 30/15/7-day alert ladder, and the weekly checklist — print it and stick it on the store-room door. See what's inside.
Instant download. No spam, unsubscribe in one click.
Run the storeroom on a record, not on memory
14-day free trial. Storeroom, kitchens and the first supplier invoice loaded in an afternoon.
Questions kitchens ask before they switch
Short answers. The long ones are in the help centre.
Guides for kitchen operators
https://shelflifepro.in