Restaurant Inventory Manager

Products—

Catalog case value—

Combined inventory value—

Latest count for each area

Insights

Select a restaurant to see insights.

Inventory value is based on count snapshots. Food cost % requires purchases, beginning/ending inventory and food sales; it is not calculated from catalog prices alone.

Inventory by storage area

Uses the latest saved count in each area. Drafts are provisional and should not be treated as finalized inventory.

Area	Last counted	Status	Value

Count review & export

Choose a restaurant to review count coverage.

Exports reflect the most recent saved count per storage area, including drafts. These are not approved accounting figures.

Recent counts

Date	Area	Status	Value

Count inventory

Pick a storage area, enter full cases and loose units, then save. Barcode scanning works on supported phones over HTTPS.

Product	Cases	Loose units	Value

Draft: $0.00

Product catalog

Prices are restricted to authorized financial roles. The employee-only counting interface is not yet enabled.

Products

Product	SUPC	Barcode	Pack	Case cost	Area

Import product CSV

CSV must have headers: name,supc,barcode,units_per_case,case_cost,storage_area. Download your Sysco data and map its columns to this format first.

Purchases • Sysco & other vendors

Import invoice-line CSVs into the selected restaurant. Review the preview and avoid importing the same invoices twice. Only administrators and authorized financial staff may save purchases.

From dateTo date

Dates filter saved purchases below. Enter a complete accounting period to see its purchase total.

Required CSV columns: purchased_on, vendor, invoice_number, product_name, supc, quantity_cases, case_cost. Export Sysco history to CSV and map its columns to these headings; other vendors use the same format. Quantity and case cost must refer to the same unit. Excel .xlsx is not supported by this importer yet.

📷 Photograph an invoice

On your phone, tap Choose photo to use the camera. Review the photo and enter each invoice line below. Free browser-based OCR can read text from a photo. Check every field before saving. Photos stay on this device; OCR software loads from a third-party CDN, so avoid sensitive documents until your organization approves its use.

Recognized invoice text — review against photo

OCR can misread numbers and column positions. Use Auto-fill candidates to create editable suggestions, then check each line against the invoice. Nothing saves until you explicitly approve.

Invoice dateVendorInvoice number

ProductSUPC (optional)Quantity (cases)Case cost ($)

Repeat for each item on the invoice. Then click Save reviewed purchases. The image itself is not attached to saved records.

Saved purchases

Purchases in selected period$0.00

Date	Vendor	Invoice	Product	SUPC	Cases	Case cost	Total

Purchase totals are stored securely. The existing food-cost calculator still requires manual entry; automatic period-based calculations are a future update.

Restaurants

Super Administrators can create restaurants. Employee invitations will be added after the secure server-side invitation service is deployed.

Existing restaurants

Inventory report

Review the latest count for each storage area. Drafts are clearly marked and must not be used as approved inventory.

Finalize inventory

Review the draft and select Approve. Only users permitted by the database may finalize counts. Finalized counts should be locked against editing in Supabase policies.

Monthly food cost report

Select a month. Purchases are totaled automatically from saved records. Enter finalized beginning and ending inventory values plus food sales for that same month. Values entered here are not yet saved to the database.

Reporting monthBeginning inventory ($)Ending inventory ($)Food sales ($)Target food cost (%)

Optional: Load finalized counts from the database. Counts are grouped by storage area; only complete month-end snapshots should be used.

Enter a month and your verified inventory and food sales to generate a report. Purchases will be fetched directly from saved records for that month.

Only recorded purchases are included. Confirm all invoices were entered, and that the beginning and ending inventory cover every storage area. Sales tax, nonfood sales, credits and adjustments must be handled consistently.

Food cost calculator

Enter figures from the same accounting period. This calculator does not save purchases or sales to the database.

Beginning inventory ($)Purchases ($)Ending inventory ($)Food sales ($)

Enter all four values to calculate food cost.

COGS = beginning inventory + purchases − ending inventory. Food cost % = COGS ÷ food sales × 100. Confirm matching dates and finalized counts before relying on results.

Inventory variance

Compares the two most recent counts for each area. Differences are changes in on-hand inventory value, not proof of waste or theft.

Area	Previous	Latest	Change	Change %

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