Real results

Restaurants that already control their inventory with real data.

Each case is a real operation. Concrete numbers, concrete problems, concrete solutions.

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−8 pts

average food cost

48h

average implementation

$2.4k/month

average savings on purchases

4 types

of restaurant represented

Restaurante Mediterráneo

📍 New York🍽️ Mediterranean restaurant👥 1 location · 12 employees

−8 points

in food cost in 3 months

−60%

time spent on inventory

0 stock-outs

since the first month

The problem

Inventory was managed with Excel and memory. Food cost was not calculated — it was only estimated at the end of the month when it was already too late to act.

The solution

Kitchen Stocker implemented in 48 hours. The kitchen team logs movements from their phones during service. Waste has a reason and is reviewed every week.

"We used to spend hours counting stock. Now we're up to date in 10 minutes per shift. Food cost dropped 8 points in three months — something we hadn't managed in years."
— Carlos M., Executive chef

Grupo Fogón

📍 Chicago🍽️ Restaurant group · 3 locations👥 3 locations · 28 employees

$2,400/month

saved on duplicated purchases

1 dashboard

for all 3 locations

+15%

gross margin in 6 months

The problem

With three locations it was impossible to know what each restaurant had. Every manager handled stock their own way. Purchases were being duplicated across locations.

The solution

Rollout across all three locations in parallel with a single control panel. Stock transfers between locations, per-employee roles and consolidated reports.

"The minimum stock alerts saved us more than once in the middle of service. Now we have real visibility across all three locations from the same place. Worth every penny."
— Laura G., Operations director

Pintxos Oria

📍 San Francisco🍽️ Pintxos bar👥 1 location · 6 employees

−100%

paper in the purchasing process

48h

to implement the full system

$800/month

in waste that wasn't being tracked

The problem

Small business with an intense pace. Invoices were piling up on paper. There was no time to digitalise anything and cost control was non-existent.

The solution

Kitchen Stocker OCR: photo of the delivery note → structured data in seconds. The complete order-receiving-invoice cycle was digitalised without changing the team's workflow.

"The invoice arrives, I load it in the app and it's already matched to the order. No paper, no errors. In under 48 hours we were 100% operational."
— Mikel A., Owner

Noodle Box LA

📍 Los Angeles🍽️ Dark kitchen · delivery food👥 1 kitchen · 4 employees

−12 points

in theoretical vs. actual food cost

×3

faster daily stock check

+$1,200/month

in recovered margin

The problem

The dark kitchen model requires very tight cost control. The margin per order was low and any waste or portioning deviation was felt directly in the bottom line.

The solution

Kitchen Stocker recipe cost cards linked to the menu dishes. Each delivery order automatically deducts ingredients from inventory according to the recipe.

"In a dark kitchen the margins are unforgiving. With Kitchen Stocker we finally know what each dish actually costs us — not just on paper."
— Ana P., Operator

Your restaurant could be next.

Start with a 14-day free trial. No credit card, no lock-in. Most restaurants are up and running in under 48 hours.

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