Restaurant inventory software for working kitchens
Friday night, two portions of cream left and the order went in on Wednesday. Chef’s Helper keeps stock where it lives, flags what has dropped below par and builds the order list for you, so running out stops being a surprise.
What the inventory area covers
Stock by location
Group stock by where it physically lives so a count follows your walk round the kitchen rather than an alphabetical list.
Par levels and low stock alerts
Give each item a par level. Anything below it is flagged so the gap is seen before service, not during.
Order list by supplier
Reorder items land on one list grouped by supplier, with an ordered status so the team can see what is already on its way.
Waste tracking
Log waste by reason and see weekly totals, so the stock you lose shows up next to the stock you buy.
Stock that connects to costing
Ingredient prices feed recipe costing, so when a supplier price changes you can see which dishes it touches and what it does to GP%.
Questions kitchens ask
How does the low stock alert work?
Set a par level on each item. When the quantity drops below it, the item is flagged on the dashboard and can be added to the order list.
Can I organise stock the way my kitchen is laid out?
Yes. Create locations such as walk-in, dry store or bar fridge and count each one where it stands.
Does it help with ordering?
The order list groups items by supplier and tracks what has been ordered, so nothing is ordered twice and nothing is forgotten.