What Pantry does

Three jobs that used to take your Sunday.

  1. 01

    Know what every plate costs.

    Enter a recipe once. Pantry reads the prices off your supplier invoices and updates the cost of every dish the day a price moves.

    • Prices come from invoices you already receive
    • Margin shown against the target you set
    • Sub-recipes and trim loss included
    How costing works
  2. 02

    Prep what tomorrow needs, and no more.

    Bookings and last month’s walk-ins set the forecast. The prep list sorts itself by station and the line ticks it off from a phone.

    • Forecast from bookings and recent walk-ins
    • Grouped by station, with quantities worked out
    • Anything left over rolls into the next day
    See a prep list
  3. 03

    Order without counting twice.

    Count the walk-in once. Pantry compares it with your par levels and drafts one order per supplier, ready before their cut-off.

    • One draft order per supplier
    • Cut-off times shown beside each order
    • Deliveries checked against the invoice
    About ordering