Inventory management
Count it where it sits.
Every item wears a printed QR code. Scanning opens a one-tap update on whoever's phone is nearest — no app to install, no login to share, no clipboard to lose.
Whole milk
Walk-in, left shelf
6 L
Below par of 10 — added to Thursday's order, 2 cases.
Tap one — it's the whole job.
The problem
Stock counts happen on a clipboard that lives on top of the fridge, in handwriting nobody else can read, on a day somebody remembered. By the time it's typed up it's wrong, and the only person who really knows what's in the walk-in is whoever opened this morning.
How it works
01
Print a label for each shelf
Ordinary paper, ordinary printer. The code never changes, so a label survives a re-stock, a re-shelve and a new member of staff.
02
Staff scan and tap
The phone camera opens a page with four buttons on it, or a number box for things you count exactly. No account, no password — the shop's PIN, once, on that phone.
03
Par levels do the rest
Set what 'enough' looks like once. Anything under it appears on the order list, grouped by who you buy it from, before you notice it's gone.
04
Mistakes stay visible
A mis-scan can be voided. It stops counting towards your stock immediately and stays in the log, struck through and attributed — because deleting it would fix the arithmetic and destroy the record.
What it replaces
- A clipboard on the walk-in
- A spreadsheet somebody maintains
- Counting twice because nobody trusts the first one
Next
Ordering and suppliers
What to buy, from whom, at what price.
What's running low, who sells it, and what it cost when it last arrived — in one place, because they were always one decision.
Recipe costing
What each drink costs, and what it earns.
Tell it what a flat white is made of once. From then on it knows what one costs you, at the price you actually paid this week.
It's free to start.
Counting your stock costs nothing, for as long as you want it. Everything else is $39 a month, per location, with 21 days to decide.