Nobody counts the walk-in.
Your inventory teammate. Staff count by photo, scale or voice inside a simple chat; Pantry does the math, reads your supplier invoices, and tells you what to order and what's eating your margin.
Built for independents and small groups — not enterprise chains.
What Pantry handles
Counts in walk order
Count sheets follow the shelf, not the vendor list. Tap, type “12 bottles of Tito's,” or snap a photo and Pantry proposes the count.
Weighed partials
Tare weights are stored per container, so staff weigh a bottle or tub and Pantry nets it out — pounds or kilograms.
Invoices, no keying
Forward supplier emails and PDFs to your Pantry address; lines become prices, quantities and cost of goods.
Orders & POs
Pantry builds the order guide from par levels and usage, and emails POs to your reps once you approve.
2 points of food cost ≈ $30K a year
A $1.5M restaurant at 30% food and beverage cost spends about $450K on product. Recovering 2 points is roughly $2,500 a month — and that money is sitting in price creep nobody noticed, partial bottles nobody weighed, and slow movers nobody ran as a special.
What Pantry catches
A count that nobody acts on is a chore. These are the four things Pantry is watching for the moment the count is saved.
Count variance
Impossible counts are flagged the moment a count is saved — while the person who counted is still standing in the walk-in, not a week later.
Price creep and short ships
Unit price up more than 5%, or an invoice that does not match the PO. The money leaks a few dollars at a time, which is exactly why nobody catches it by eye.
Spoilage and slow movers
A spoilage log with a suggested special built from what is actually on hand — nine pounds of short rib that hits day four on Friday.
Over-pour and margin erosion
Actual against theoretical usage from POS sales, down to the dish. On Pantry Profit, the gap has a name and a number.
Pantry pricing
Per month, first location.
Walk-order counts, tare weights, photo counting, spoilage log, invoice intake, top-5 spend, and variance flags.
Adds par levels, the generated order guide, POs with approval, and price-change and short-ship alerts.
Adds POS sales, recipe costing, theoretical vs. actual, dish margin and menu engineering, and QuickBooks / R365 sync.
Every tier values each count at invoice cost; Pantry Profit ties cost to sales for true food-cost % by dish. Bundle with Pureblue Guest and save 15–20% on both: $850, $1,615, $2,400/mo.
Frequently asked questions
Ask us for a demo — we'll build one live.
Bring one supplier invoice and a photo of a shelf.
Book a demo