Pantry · Customer stories
Three kitchens, a few months in, and the number each of them watches now.
Salt & Ember
Wood-fired restaurant, Leeds
Salt & Ember used to count the walk-in by eye on Sunday nights. With Pantry’s par levels the first order of the week is half written for them, and the bin stopped filling with herbs.
Read the storyCasa Lucero
Four-site taqueria group, Austin
Four kitchens used to send four spreadsheets to one office manager. Now each chef confirms a pre-filled order on a phone, and the manager approves all four over coffee.
Read the storyTamarind Row
South Indian canteen, Singapore
Tamarind Row costed every dish in Pantry the week they joined and found three that lost money on each plate. They repriced two and took the third off the menu.
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