Inventory that is alive, not a Friday spreadsheet.
Cost-per-use across hundreds of SKUs, demand-aware par levels, invoice OCR, and variance tracking. So you stop over-ordering on Mondays and stop running out on Sundays.
No credit card. Month to month.
Built for the way your shift runs.
Inventory Management runs inside the same place as your schedule, payroll and reviews.
Live cost-per-use
Every ingredient and every recipe re-prices itself with each new invoice. No spreadsheet maintenance.
Demand-aware pars
Par levels move with weather, holidays, and POS history. You order what next week actually needs.
Invoice OCR
Drop a Sysco PDF, get a line-item posting with price drift flagged. Vendor reconciliation in seconds.
Theoretical vs actual
Use POS sales × recipe to compare with prep counts. Variance over your threshold lands on tomorrow.
The numbers we hear back.
Average food waste reduction
Avg monthly margin recovered
Less time on manual counts
Meet Leo.
Leo runs cost-per-use, invoice OCR, and variance reporting end to end.
Questions about inventory management
Do I need recipes to start?
No. You can run inventory at the SKU level on day one and add recipes when you are ready.
How does invoice OCR work?
Drop a PDF, email it in, or photograph it. We extract line items, match to the order, and flag drift.
Can this support multiple suppliers per item?
Yes. Par levels, cost-per-use, and reorder thresholds work across multiple vendors per SKU.
Try inventory management on your real data.
Connect your POS in an afternoon and run it on your next week of service.