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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
Catering has a different inventory challenge than a fixed restaurant
A fixed restaurant operates with a stable menu and relatively predictable demand. A catering company operates with a different menu for every event, specific purchases for each production run, and the pressure of not running short during service nor wasting on a production where there will be no second chance to use the surplus. Without a system that links purchases and inventory to each event, the catering company has no idea what Saturday's wedding or Wednesday's corporate event actually cost. Everything rolls into the month's overall costs and the real profitability of each service type is just an estimate. Kitchen Stocker lets you assign purchases and ingredients to specific events to get the real food cost per service.
"Without inventory visibility, food cost slips away unnoticed."
Purchase planning by event: buy exactly what you need, not what will be left over
Purchase planning in catering is critical: overbuying generates waste from products that cannot be reused at the next event because they are fresh ingredients specific to a particular menu. Underbuying forces an emergency order at extra cost or a last-minute menu change. Kitchen Stocker lets you generate the purchasing needs for an event from the recipe cost cards of the menu's dishes and the number of guests. The system automatically calculates the quantities needed for each ingredient, deducting available warehouse stock. The result is an exact purchase order per event — no rough estimates, no precautionary excess.
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.
Event close-out: what it really cost and where the margin was lost
At the close of each event, the production manager logs waste — what was produced but not served — and any ingredient consumed outside the recipe cost card. Kitchen Stocker calculates the real food cost of the event and compares it against the theoretical cost set in the client proposal. The gap reveals where margin was lost: in ingredient purchase prices, in portion sizes, in overproduction, or in unplanned consumption. With data from several similar events, the company can price future services of the same type with greater accuracy.
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
Can Kitchen Stocker manage the inventory of multiple simultaneous events?+
Yes. You can have several active events at the same time, assign purchases and ingredients to each independently, and see overall warehouse stock at any moment. Purchases not assigned to a specific event remain in the general inventory.
Can I use Kitchen Stocker to calculate the cost of a catering proposal before sending it to the client?+
Yes. Kitchen Stocker's recipe cost cards calculate the cost of each dish based on current ingredient prices. Multiplied by the number of guests, you get the raw material cost of the menu before closing the quote — based on real data, not estimates.
What do I do with stock left over from an event?+
Unconsumed stock from an event is recorded as available stock for the next order, or as waste if it cannot be reused. Kitchen Stocker deducts it from the event's inventory and adds it to the general warehouse stock so it is available for the next planning cycle.
Is Kitchen Stocker suitable for a small catering company or only for large operations?+
Kitchen Stocker is designed for businesses of all sizes. A company running 10–15 events a month benefits from the same level of control as one running 100. The Basic plan is sufficient for smaller operations; the Professional plan adds multi-user functionality and advanced reports.
Can I compare the real food cost of my events against the budgeted figure?+
Yes. Kitchen Stocker shows the theoretical food cost of the event (calculated from recipe cost cards) and the actual food cost (calculated from recorded inventory consumption), with the variance between the two. This tells you exactly whether the event was more or less profitable than planned, and why.
Every event with costs controlled from planning through close-out
Kitchen Stocker calculates the real food cost of each catering service and compares it against the budget. Close every event with data, not estimates. 14-day free trial.
✓ No credit card✓ Set up in 48h✓ Cancel anytime
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Last updated: 2026-04-12