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.
Priced at what you last paid
Tap a line to add or drop it.
The problem
The order gets built from memory on a Wednesday evening, from a walk round the store and a feeling. Half of it is right. The invoice arrives days later and goes in a drawer, so what anything actually costs is a guess that gets a year out of date.
How it works
01
The list builds itself
Anything under par, grouped by supplier, priced at what you last paid. You get a total before you send the order, not after it arrives.
02
Photograph the invoice
When the delivery lands, take a picture of the paperwork. It reads the lines and the prices, matches them to your items, and asks about anything it isn't sure of.
03
Prices stay current on their own
Confirming that invoice updates what every ingredient costs — which is what keeps your order totals, your menu margins and your waste figures true without anyone typing a number.
04
Find someone cheaper
Ask it to look and it researches suppliers near you, with what they actually publish and a link to check for yourself. You decide which become real entries.
What it replaces
- A Wednesday evening walk round the store
- A drawer of invoices nobody reads
- Ringing round to find out who's cheapest
Next
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.
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.