Orderzy Inventory Tracking
Know where your food money is going.
Without recipe setup.
Type the invoice when it arrives, or upload a week's Excel sheet at once. Count the shelf on Sunday. Orderzy does the math and tells you where it is leaking. That is it. No BOM to enter, no menu games, no software that forgets what your kitchen actually did.
Free with Orderzy. No extra module fee, no per-outlet upcharge.
What you get
- Log spend fast, on your terms. Vendor drops off? Type category + total, hit save. 30 seconds. Or upload your accountant's Excel or CSV sheet at week end and add every invoice at once. Attach the vendor bill if they emailed one; skip it if they did not.
- Count once a week. Sunday morning, tablet in hand, walk the fridge and dry store. Around 20 items, 10 minutes. Numeric keypad, no forms.
- See the leak, not the noise. Dashboard shows this week's spend, what is on shelf, food cost percent. If any category jumps versus your normal, we tell you which one.
- Optional per-dish cost. Want to know what your signature dish actually costs you? Add a recipe once, see the margin. Ignore this if you do not want it.
- Made for how kitchens run. Owner on mobile. Chef on tablet in the kitchen. Manager on either. Works on the phone you already have.
- Free with Orderzy. No extra module fee. No paid tier. You use Orderzy for orders, inventory comes bundled. That is it.
How the numbers work
Three moves. That is the whole loop.
- Log spend. Every vendor invoice, about 30 seconds. Pick a category chip (Vegetables, Meat and Fish, Dairy, Grains, Spices, Oil, Packaging, Other). Type the total. Save. If the vendor sent a PDF or an Excel slip, attach it for GST audit. Once a week you can skip typing altogether and upload the accountant's Excel or CSV sheet with every invoice from the week in one shot.
- Count stock. Sunday morning, on a tablet. Roughly 20 watch items in walk-order: fridge, then dry store, then freezer. Tap a number. Move on. 10 minutes.
- Read the gap. Anytime, on any device. Bought this week is the sum of your invoice logs. On shelf now is your latest count. Consumed is the gap. Food cost percent is consumed divided by paid-order revenue for the same week.
Who runs which screen
- Owner. Opens the mobile dashboard 4 to 6 times a week. Glance only.
- Manager. Logs invoices as vendors drop off. Runs the weekly count on Sunday.
- Chef. Sees "am I about to run out" on the kitchen tablet. Owns the count.
- Cashier. Sees nothing new. POS stays untouched. Inventory adds zero taps to their day.
Common questions
- Do I need to enter a recipe for every dish?
- No. Orderzy Inventory works on spend and count, not on recipes. If you want to know what one signature dish costs to plate, Layer 2 lets you enter a bill of materials for that one dish and see the margin.
- How long does the weekly count take?
- Around 10 minutes for a mid-size kitchen counting about 20 items. The tablet lays items out in walk-order so the chef does not backtrack.
- Does inventory touch the payment or order flow?
- No. Zero. It is a parallel product surface that shares a login and an outlet, and nothing else. Your POS keeps working exactly as it does today.
- Is inventory really free?
- Yes. Included with your Orderzy account at no extra fee. Orderzy earns money through a small platform fee on each order that the diner pays, not through modules the restaurant subscribes to.
Comparing to other options
The two systems solve different problems. If you want a working food-cost number this Sunday without hiring a data-entry clerk, ours fits. If you want a full recipe-driven ledger and have staff to maintain it, another tool is probably the right answer.
Turn on inventory in five minutes
Free with your Orderzy account. Nothing to install, nothing to pay for.