We built the software we'd want to use if we ran a restaurant.
Kitchen Stocker was born from a simple question: why do restaurants still manage inventory with Excel, paper or simply from memory?
We spoke with dozens of restaurateurs and chefs. The problem was universal: without stock visibility, food cost spirals. Without waste control, the margin evaporates. Without purchase management, orders are duplicated across locations. And the existing solutions were too complex, too expensive or too generic for independent operators.
So we built it ourselves. A system designed so that the bar manager, the head chef and the owner can all use it from day one — no technical training, no IT, no hours of configuration.
What guides every decision we make
Operation first
We don't design for investors. We design for the manager logging waste at 11 o'clock at night.
Built for operators
Local suppliers, multi-location management, tax-compliant invoicing. Every detail designed for real restaurant operations.
Simplicity without sacrificing power
The most powerful inventory software is useless if the team doesn't use it. Every feature has to be obvious on first use.
Your data under control
GDPR compliant from day one. Your restaurant's data belongs to you. Secure, redundant cloud infrastructure.
How we got here
First prototype running in a real restaurant.
Private launch with 10 pilot restaurants. Invoice OCR module.
Public launch. Professional plan with multi-location and reports.
Recipes and food cost module. Supplier integrations.
Expansion to restaurant groups and dark kitchens.
"Every restaurant deserves to know exactly what it has, what it costs and where it's being lost. That knowledge is the first step to being profitable."
— The Kitchen Stocker team