Inventory that matches your sales, every single day
Recipe-based stock, plate costing, purchasing and bar stock in one place. See variance the next morning and fix it before it becomes a habit.
Stock that moves with every bill
Every sale deducts its recipe, so your stock levels are always current. Count less often, and trust the numbers in between.
- Recipe-based deduction for food and bar
- Multiple stores: kitchen, bar, cold room
- Wastage and staff meals logged with reasons
- Daily variance between expected and actual stock
Know what every plate really costs
Build recipes once. When purchase prices change, plate costs and margins update across the menu.
- Plate cost and margin for every dish
- Sub-recipes for gravies, bases and batters
- Price-change alerts on your key ingredients
- Menu engineering: stars, workhorses and slow movers
Order the right quantity from the right vendor
Raise indents from par levels, compare vendor prices and turn them into purchase orders. Receive goods against the PO, so you pay for what arrived.
- Par levels and suggested indents
- Purchase orders, goods receipt and invoices
- Vendor price history and comparisons
- Approvals by value and outlet
Bottles, pegs and transfers that add up
Track spirits by the bottle and the peg, keep excise registers, and move stock between outlets and a central kitchen with a full trail.
- Bottle-to-peg conversion and open-bottle tracking
- Excise-ready stock registers
- Central kitchen production and outlet transfers
- Inter-outlet transfers with receipts
See the inventory agents at work
A restaurant chain’s week: a price rise, a stock gap, a short delivery, a transfer and the monthly review.
Short scenes, each run by an AI agent
Choose your venue type to start. Each scene shows an agent at work and the people behind it. You approve every change.
Want this running at your venue?
Leave your number and we’ll set up a walkthrough on a menu like yours.
Request received. We’ll call you within one working day.
You run the floor. Digitory runs your inventory and recipes.
With Managed Inventory, your team does the physical work at the restaurant and our team sets up, checks and closes everything in the system, backed by our AI agents.
Receiving, issuing, waste and counts, with simple checklists in the Digitory app.
Items, vendors, units and costed recipes, linked to your POS.
Receipts, prices, stock and waste. Only what needs a decision reaches you.
A monthly owners report on Day 5 and a review call with 3 actions.
Agents that guard your food cost
They draft tomorrow’s order, catch stock that doesn’t add up and warn you when a price rise eats into a dish’s margin.
Meet all the AI agents- ReorderPropose
Drafts tomorrow’s purchase order from par levels, forecast and open orders. Your store manager approves.
- Variance and theftAlert
“Chicken 8% over recipe at HSR, mostly Saturday night.” Actual against expected usage.
- Recipe cost driftAlert
“Paneer up 12%: 6 dishes lost over 3 points of margin.” Hands over to menu engineering.
- Vendor price watchAlert
Delivered price against the order or contract price, and price creep by vendor.
Common questions
Do I need to count stock every day?
No. Stock updates with every sale and receipt. Most venues count key items daily and do a full count weekly or monthly.
Can it handle bar stock in pegs and bottles?
Yes. Spirits are tracked in bottles and pegs, with open-bottle levels and excise registers.
Does it work with a central kitchen?
Yes. Plan production, transfer to outlets and track every movement and cost.
Can I see food cost by dish?
Yes. Plate cost and margin are calculated from your recipes and the latest purchase prices.
Let’s look at your restaurant together
A 30-minute walkthrough of the modules that matter to your venue, with time for your questions. No slides.
- A call within one working day
- A demo on a menu like yours
- A clear plan: modules, hardware, go-live date
Prefer to talk now?
WhatsApp us · [email protected]
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