Book a demo
Count faster, order smarter, stop cost surprises across locations.
A specialist will show you how to:
Run offline counts that sync automatically
No paper. No double entry.
Build POs in minutes with pars and budget guardrails
Standardize ordering without slowing the kitchen down.
Catch price spikes and margin erosion early
Track vendor pricing, get alerts, act before it hits food cost.
~15min
Onboarding
18hrs/wk
Time saved
$300+
Weekly savings
We confirm within one business day.
Onboarding flow
A calm, lightweight path from invite to first PO — clear steps, no extra chrome.
Step 1
Create your first location with address details to start managing inventory.
Add your first location to continue.
Location name *
Street address
City
State / Province
Postal code
Country
Step 2
Start from the documents you already have to build a clean catalog.
Choose an invoice file to upload
JPEG, and PNG formats, up to 500kB
Step 3
Organize by Walk-in, Freezer, Dry with pars and units set once.
Recent inventory counts by storage
Walk-In Cooler
24 Items
Dry Storage
18 Items
Step 4
Offline-safe counts that autosave so nothing gets lost.
Romaine Lettuce
Grape Tomatoes
Chicken Breast
Step 5
Turn pars and on-hand into a suggested PO and light up alerts.
Manage and track your orders
Coastal Produce
#1042
Sysco
#1039