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Real-time inventory
Stock updated instantly. Low-stock alerts before you run out.
✓ Spanish market✓ GDPR + LOPDGDD✓ Multi-location from day 1✓ English support✓ 100% SaaS · no installation
Bilbao's restaurant scene: gastronomic standards, quality produce and a challenging food cost
Bilbao has one of the most demanding gastronomic scenes in Spain. Local customers know the product, can tell quality apart and do not forgive mediocrity. That forces Bilbao restaurants to work with quality fresh produce — bacalao, bonito, chipirones, Bizkaia vegetables, txakoli, cider — whose prices fluctuate with the season and the market. In such an environment, margins are tight due to the quality of inputs and market competition. Food cost must be controlled with precision because raising menu prices has a ceiling set by what the Bilbao customer is willing to pay. Kitchen Stocker provides that precision.
"Without inventory visibility, food cost slips away unnoticed."
Pintxos bar: the most complex inventory in Basque hospitality
A Bilbao pintxos bar manages a complex inventory: each pintxo is a small preparation with several ingredients in small proportions, the bar is restocked several times a day, and waste from unsold items before closing is unavoidable. Without recipe cost cards showing the real cost of each pintxo, the selling price is set intuitively and the margin is an estimate. Kitchen Stocker lets you create a recipe cost card for each pintxo with the real cost calculated from purchase prices. When the price of bacalao or anchovy rises, the system automatically updates the cost of every pintxo that contains them, and the manager can instantly see which items have stopped being profitable.
What Kitchen Stocker does for your operation
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Purchasing and suppliers
Generate purchase orders, assign them and track until receipt.
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Waste control
Log every loss with reason. Detect patterns by shift, category or employee.
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Real food cost
Calculate cost per recipe and period. Make decisions with data, not gut feeling.
Bar waste control: the invisible cost of the unsold pintxo
Waste in a Bilbao pintxos bar has a specific dynamic: the bar is stocked with prepared product that has a useful life of a few hours. Whatever is unsold before closing is direct waste. Without a tracking system, that cost is invisible — it shows up as consumption in the food cost but is actually discarded product. Kitchen Stocker lets you log bar waste at closing — pintxos, daily preparations, opened ingredients — and see the cumulative impact by product and day of the week. With a month of data, you can identify which pintxos generate the most waste and adjust production to the actual demand pattern.
Before you start
How long does it take to set up?
Most restaurants are up and running in under 48 hours. The setup wizard guides your team step by step.
Do I need technical knowledge?
No. Kitchen Stocker is designed for the head chef or manager to use directly, without needing IT.
What if we're already using Excel?
You can import your current inventory from a CSV in minutes. You don't start from scratch.
Frequently asked questions
Does Kitchen Stocker work for a pintxos bar with both bar service and table service?+
Yes. You can manage the inventory of the pintxos bar and the table service from the same system, with independent recipe cost cards for each type of preparation and food cost calculated separately if needed.
How do I manage txakoli and Basque wine stock with Kitchen Stocker?+
You can add txakoli and wines to the drinks catalogue with their own inventory, minimum stock level and reorder alert. The consumption history per bottle and per week helps you adjust orders to local producers.
Can Kitchen Stocker calculate the cost of complex preparations like bacalao al pil-pil?+
Yes. You create the recipe cost card for bacalao al pil-pil with each ingredient and its exact weight. If the process has cooking waste, you can include it in the ingredient yield. The resulting cost reflects what actually goes into the dish.
Is there support in Spanish for restaurants in Bilbao?+
Yes. The entire system is in Spanish and the support team responds in Spanish via chat and email. Onboarding includes an assisted setup session so the restaurant is operational from day one.
Does Kitchen Stocker work for a Michelin-starred or fine dining restaurant?+
Kitchen Stocker is designed for restaurants that need inventory and food cost control with precision. Recipe cost cards support multi-step preparations, complex yields and semi-prepared components. For fine dining restaurants with very specific needs, the implementation team can advise on the most suitable configuration.
Basque cuisine deserves the cost control given to any great kitchen
Kitchen Stocker calculates the real food cost of your Bilbao pintxos bar or restaurant using current supplier prices. Try it free for 14 days.
✓ No credit card✓ Set up in 48h✓ Cancel anytime
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Last updated: 2026-04-12