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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
Fast food: tight margins where every food cost point matters
Fast food and quick service restaurants operate with tighter gross margins than conventional hospitality, and a cost structure where food cost is the primary lever for profitability. With average ticket sizes of €8–12, a food cost of 35% versus a 30% target means €50 less margin for every €1,000 in sales. At 300 tickets a day, that difference accumulates fast. The problem is that in the day-to-day of a quick service kitchen, nobody has time to count stock carefully: the kitchen runs at full speed and inventory control falls by the wayside. Kitchen Stocker is designed so that logging is so quick that the team actually uses it: purchase entries, waste, and alerts in under 30 seconds from a phone.
"Without inventory visibility, food cost slips away unnoticed."
Stock control by ingredient and by finished product
In a quick service restaurant with 20–30 SKUs on the menu, inventory can be managed at two levels: ingredients (bread, meat, sauces, vegetables, cheese) and finished products where there is advance production (breaded chicken, pre-cooked fries). Kitchen Stocker lets you manage both levels: raw materials with their recipe cost card linked to each menu item, and semi-finished products as items with their own stock. Minimum stock alerts can be configured for both levels, so the manager knows when to order bread, when to produce more chicken, and when to place the next supplier order.
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.
Portion standardisation: the key to consistent food cost in fast food
In fast food, portion consistency is the main driver of food cost variability. If the burger contains 150g of meat according to the recipe cost card but in practice some staff put in 130g and others 175g, the actual food cost varies between shifts unpredictably. Kitchen Stocker calculates the theoretical food cost based on recipe cost card portions and compares it with the actual cost based on inventory. A variance above 3% indicates inconsistent portioning or unrecorded waste, and lets you act before the margin impact becomes irreversible.
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
Is Kitchen Stocker suitable for a quick service restaurant with just one employee?+
Yes. Kitchen Stocker is designed to be used by any team member from a mobile device, with no technical training. A small location with one manager can be up and running in under 24 hours and use the system without ongoing support.
Can I manage inventory across multiple quick service locations from the same dashboard?+
Yes. The Professional plan includes up to 3 locations. You can compare food cost between locations, transfer stock, and view consolidated inventory from a single control panel.
How do I manage packaging — trays, containers, bags — in Kitchen Stocker?+
You add packaging to the product catalogue like any other supply, define its consumption per order in the recipe cost cards, and set a minimum stock level with a reorder alert. The cost of packaging is included in the total food cost of the product.
Can Kitchen Stocker detect unauthorised product consumption?+
Yes. By comparing the theoretical food cost (calculated from recipe cost cards and the number of products sold) with the actual food cost (calculated from inventory), any unauthorised consumption generates a variance that the system detects. A sustained high variance is a warning signal.
How often should I count inventory in a high-volume quick service location?+
For a high-turnover fast food restaurant, a full weekly count of main ingredients plus a daily count of critical items (proteins, bread) is recommended. Kitchen Stocker guides the count on your phone and automatically calculates variances against theoretical stock.
Control every ingredient, every portion, and every food cost point
Kitchen Stocker gives your quick service restaurant the inventory control that large chains have, without the complexity or cost. 14-day free trial, no credit card.
✓ No credit card✓ Set up in 48h✓ Cancel anytime
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Last updated: 2026-04-12