You run the floor. Digitory runs your inventory and recipes.
Your team does the physical work at the restaurant: receiving, issuing, logging waste and counting. Our team sets up, checks and closes everything in the system, so you get exact food and drink cost every month.
3 actions: portion check on wings · switch onion vendor · re-price Paneer Tikka
Physical work at the restaurant. Everything else, Digitory.
Indents, issues and stock counts are done by your team on site. Digitory manages the system side: setup, checks, fixes and the month close.
Your inventory person
- Receives goods and enters the GRN with a photo
- Issues stock to the bar and kitchen
- Logs waste, comps and staff meals
- Counts high-value items every week
- Does the full count on the last night of the month
Simple checklists in the Digitory app. No experience needed; we train them.
Owner, chef and bar manager
- Share recipe cards once (chef and bar)
- Approve the weekly order list
- Decide only on what we flag
- Join a 30-minute review call each month
About 2 hours a week from the chef and bar in month 1, then much less.
Digitory team
- Sets up item, vendor and unit masters
- Builds, costs and links recipes to the POS
- Checks every entry each morning and fixes errors
- Sends the weekly variance note and order list
- Closes the month and sends the owners report
Backed by Digitory’s AI agents for alerts, variance and costing.
Every day, every week, every month
Every day
- MorningReceive goods, enter GRN and photoYour team
- Through the dayIssue stock to bar and kitchenYour team
- Night closeLog waste, comps and staff mealsYour team
- Next morningCheck every entry: prices, negativesDigitory
- By 1 PMFix errors and alert the owner, only if neededDigitory
Every week
- MondayCount spirits, kegs, meat and seafoodYour team
- TuesdayVariance note and order listDigitory
- OwnerApproves the orderOwner
- Rest of weekRecipe updates as the menu changesDigitory
Every month
- Last nightFull count: store, bar and kitchenYour team
- Day 3Digitory closes the monthDigitory
- Day 5Owners report approved and sentDigitory
- Day 7Review call: 3 actionsOwner
What Digitory checks before lunch
Receipts
Every delivery entered and matched to the invoice and order.
Prices
Any price up more than 5% from the last purchase.
Stock
Negative or unusual stock, and issues without a request.
Waste
Waste, comps and staff meals logged and reasonable.
Recipes
New menu items without a recipe.
Alerts
Only what needs a decision goes to the owner.
Every dish costed, every sale counted
- Recipe cardChef and bar manager
Ingredients per portion - Build and costDigitory
Yields and latest prices - Link to POSDigitory
Each sale draws stock - CompareMonthly
Actual against recipe
One rule: no item goes on the POS menu without a recipe, and every price change is costed first.
Watch Managed Inventory at work
Your team’s entries, Digitory’s checks and the AI agents, working together on a restaurant chain’s stock.
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.
From set-up to your first owners report
- Week 1
Item, vendor and unit masters · train your inventory person · work areas and par levels
- Week 2
Recipes for top items (80% of sales) · opening count in all areas
- Week 3
Daily routine live · daily Digitory checks begin · recipes for the full menu
- Week 4
Full menu costed · first month close and owners report
Clear numbers, every week and every month
Weekly report
Every Tuesday, with the order list
- Variance on spirits, kegs, meat and seafood, in value
- Order list against par levels, for your approval
- Price increases over 5%, by vendor
- Waste, comps and staff meals, in value
- Open issues: missing entries, negative stock
- Menu items still without a recipe
Monthly owners report
Day 5, approved and sent; reviewed on the Day 7 call
- Food and drink cost %, actual against recipe
- Full count variance by store, bar and kitchen
- Opening, purchases, consumption and closing stock
- Purchases by vendor, with price trends
- Top 10 variance items, with reasons
- Menu items below target margin
- 3 actions for next month, agreed on the call
About Managed Inventory
What is Managed Inventory?
A service where Digitory runs your inventory and recipes in the system. Your team does the physical work on site: receiving, issuing, logging waste and counting. Our team sets up the masters and recipes, checks every entry each morning, closes the month and sends you an owners report.
What does my team have to do?
One inventory person, full time on site, receives goods, issues stock to the bar and kitchen, logs waste, comps and staff meals, and does the weekly and month-end counts, using simple checklists in the Digitory app. No inventory experience is needed; we train them.
What do the owner, chef and bar manager do?
The chef and bar manager share recipe cards once, about 2 hours a week in the first month. The owner approves order lists, decides only on what we flag, and joins a 30-minute review call each month.
Is the Digitory team on site?
We work remotely, through Digitory and WhatsApp, with visits when needed. All physical work, such as indents, issues and stock counts, is done by your team at the restaurant.
How soon will I see results?
Within 30 days your top-selling items have costed recipes, your opening stock is counted and the daily routine is running. Your first monthly owners report arrives on Day 5 of the next month.
Let’s look at your food cost together
Book a call with an inventory expert. We’ll look at how you control stock today and show you what Managed Inventory would change.
- 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]
Get a call back in one working day