Orders that write themselves
Par levels per item per supplier, so the order is a list to check rather than a list to build at midnight.
TEMPLATES / RESTAURANTS & CAFÉS
What you bought, what you sold, what is left in the store — and what last night actually made.
See your food cost weekly instead of guessing at it annually.
01 What you get
Par levels per item per supplier, so the order is a list to check rather than a list to build at midnight.
Recipe costs recalculated when a delivery price changes, and the dishes whose margin just fell listed first.
Count by storage area on a phone, in the order things sit on the shelf. That is the only way a count actually happens.
Takings by payment type, covers, spend per head — against the same day last week, every week.
02 Who it is for
Independent restaurants, cafés and small groups of two to five sites, ordering from a dozen suppliers.
AND THEN YOU CHANGE IT
No two businesses in the same trade work identically, so the template is a starting point rather than a finished product. You describe how yours differs — the extra field, the different rule, the report someone asks for every month — and it is adapted. That keeps happening for as long as you use it.
03 Other starting points
Know what is actually on the shelf, what is about to run out, and what to order this week.
Every customer on their own agreed prices, with orders, stock and what they still owe.
Every client, what they owe you, and which filing deadline is next — in one screen instead of a spreadsheet per person.
Close, but not quite your business? That is normal — the templates are a head start, not a catalogue. Tell us what you do →