Restaurant Inventory and Purchasing System: Count It, Order It, Stop Overbuying

Over ordering ties up cash and under ordering means 86ing items on a Saturday. Both come from guessing the par.

Enter your counts, build orders from them, watch vendor price history and log what you receive, so food cost stops being a surprise.

What is inside

Items Master, Vendors, Units and Categories, Locations, Price History, Receiving Log, Transactions Log, Count Entry Restaurant, Count Entry Banquets, Cycle Count Schedule, Order Builder Restaurant, Order Builder Banquets, Valuation and Food Cost, Dashboard Restaurant, Dashboard Banquets, Steward View, Chef View, Admin Setup, Quick Receiving.

Built by Chef Andy Bouchard, 38 years in kitchens, hotel food and beverage, and multi-unit restaurant operations. These are the same checks he ran his own operations on.

20 sheets. Instant download. Excel and Google Sheets compatible. Sample data and setup guide included. Own it forever. No subscription.