Never Run Out of Stock Again.

• Low-inventory alerts
• Automatic reordering & reorder suggestions
• Physical counts (no barcodes)
• Supports Multiple locations & storage areas
• Supports partial counts
• Bulk updates via spreadsheet import
• Vender Management
• Real-time reporting dashboard
• Set up custom email & text alerts or reports

Restaurant

Use for: Managing food, beverages, and supplies across the main kitchen and storage areas.
Key features:
• User-friendly physical counts for ingredients without relying on barcodes.
• Automatic reordering per vendor so staples like proteins, produce, and paper goods never run out.
• Stock and vendor reports emailed to managers after each count to prep for the next shift.

Convienence Store

Use for: Managing food, beverages, and supplies across the main kitchen and storage areas.
Key features:
• User-friendly physical counts for ingredients without relying on barcodes.
• Automatic reordering per vendor so staples like proteins, produce, and paper goods never run out.
• Stock and vendor reports emailed to managers after each count to prep for the next shift.

Mechanic

Use for: Managing tools, repair parts, and consumables like oil, filters, and tires.
Key features:
• Partial counts for items stored across work bays, service trucks, and main inventory rooms.
• Flexible unit types for everything from quarts of oil to individual bolts.
• Automatic reordering of high-use parts with preferred vendors to keep jobs moving.

Field Service

(e.g., HVAC, plumbing, electrical)
Use for: Tracking supplies and equipment across headquarters and service vehicles.
Key features:
• Multiple location support for inventory in the warehouse and each vehicle.
• Configurable email and SMS alerts when field techs finish counts or request materials.
• Vendor management and usage reports to understand costs per job or service call.

Two Thai food trucks operating:
• Lunch shift: 11:00 AM – 2:00 PM
• Early dinner shift: 5:00 PM – 8:00 PM


HQ Kitchen handles:
• Ordering and receiving deliveries
Prepping ingredients (chopped veggies, portioned proteins, sauces)
• Delivering prepped items to trucks before each shift.


Trucks focus on:
• Serving customers during their shift without manual inventory tracking
• Completing end-of-shift physical counts after service
• Receiving a daily report showing inventory usage, sales, and profit per item

7:30 AM – Start the Day with Smart Ordering

The owner checks the app and sees automatic low-stock alerts. With a few taps, today’s vendor order is generated based on real usage data and upcoming demand and placed directly through the app.

11:45 AM – Prep and Distribute with Ease

Morning deliveries arrive at HQ and are logged in seconds. As staff prep ingredients, portioning proteins, chopping veggies, and mixing sauces, the app tracks every conversion from bulk supplies to ready-to-serve portions. Prepped items are packed and sent to each truck, with inventory levels updating instantly when they confirm receipt.

2:30 PM – Service Runs Smoothly

Lunch rush is in full swing. Staff focus on customers, not spreadsheets, while the app silently tracks inventory behind the scenes using delivery and prep data with no manual entry required.

6:30 PM – Close Out with Confidence

After dinner service, staff use the app to complete quick physical counts. The app generates a daily report showing inventory usage, sales, and profit per item, while automatically flagging any discrepancies. The owner gets a clear, up-to-date picture of what sold and what needs restocking tomorrow.