Know your kitchen, to the gram.
Pantry tracks every ingredient, every plate, every pour. It builds your weekly order from real usage, watches for waste, and tells you which supplier is quietly costing you a Sunday brunch in margin.
Switch parmesan to La Tradition. Save €184 / week.
Same wheel rotation, same delivery window. 12% under current price.
- Duck breast, magret+12% forecast16 kg€456
- Lobster, liveReplenish to par6 kg€228
- Sourdough loaves42 loaves€189
- Sancerre 2022Pairing menu18 bottles€324
A 28% food cost isn't a number on a spreadsheet. It's every dish.
And the kitchen knows it long before the books do.
Counts that take three hours and three guesses
Sunday night clipboard, blue tape on the walk-in, mental math at the bar. Then you over-order anyway, just in case.
Recipes priced six months ago
Butter went up 18%, the duck supplier nudged 4%, the wine list rolled over. None of the recipe cards know. The plate is quietly losing margin every night.
Waste that hides in plain sight
Half the over-prep gets eaten by staff. Spoilage lives between counts. By the time the P&L lands, the leak is already a habit.
One screen that knows every gram in the room.
Drafted weekly order. Live stock. Real recipe cost. Waste flagged by pattern, not by who's on the iPad.
27.6%
Switch parmesan supplier — €184 / week
Reggiano 24mo from Kaashuis Tromp is 12% above the regional average. La Tradition is offering the same wheel rotation at €33.40/kg. Same delivery window. Projected save: €184/week at current usage.
Risotto base over-prepped 3 Saturdays in a row
Saturday risotto base prep ran 1.4 kg / 1.6 kg / 1.2 kg over actual usage. Recipe yields are off by 18% from the spec. Bring the Saturday prep down by 1.3 kg — costs you €18/week.
Duck food cost down to 26.8%
Dropped from 31.4% in March. The supplier renegotiation and the trim discipline you started in April are both showing. Hold the line: re-checked next month.
One order, five suppliers.
€1566
7 of 7 lines · sent at 06:30
De Reus Slagerij
€456- Duck breast, magret16 kg€456Forecast +12% over last week; festival promo Fri
Hubert Visgroothandel
€396- Lobster, live6 kg€228Replenish to par; sole and lobster down 8% — checking
- Sole, Dover4 kg€168Light week — covers running ~28 / wk
Le Perron
€189- Sourdough loaves42 loaf€189Friday and Saturday tasting menus
Henri Bourgeois NL
€324- Sancerre, Chavignol 202218 bottle€324Pairing menu through next Sunday
Kaashuis Tromp
€132- Beurre Bordier6 kg€132Tight on stock; weekend prep needs 5.2 kg
Streekboer Zuid
€69- Heirloom tomatoes6 kg€69Carryover stock fine; light reorder
Pantry compares each line to last 4 weeks. Forecast adjusts for upcoming events.
Four data streams, one truth.
Most inventory tools rely on a chef remembering to count something on a clipboard. Pantry pulls from the work your kitchen already does — registers, scales, taps, and supplier confirmations — and cross-checks them against each other.
Linked to your register
Live event streamEvery plate sold deducts the exact recipe ingredients in real time. If a Bavette goes out, 200g of beef leaves the walk-in on the spot.
Bluetooth scale at the prep station
0.5g resolutionPrep weighs in. Yield weighs out. Pantry sees the loss in trimming and tells you when your prime cuts are quietly costing you.
Expediter taps + waste log
One-finger entryComps, sends, drops — the things your POS doesn't see. A tap on the iPad and it's accounted for.
Supplier delivery confirmations
PDF + EDIPantry reads the invoice the moment it lands, reconciles against what was ordered, and flags the gap if a crate is short.
One basket. Every supplier's favourite format.
Sligro takes EDI. Boer Wim wants a PDF on email. The bakery still prefers a phone call. Pantry builds the weekly basket from real usage and sends it the way each supplier actually accepts orders — no more switching between four different ordering rituals.
- Sligro HospitalityDry goods · proteinsMethodEDI feedStructured order over EDI · auto-acknowledgedThis week47 lines · €2,840confirmed
- Boer WimLocal farm · produceMethodEmail + PDFGenerates a PDF in his preferred order template, body in DutchThis week12 lines · €410sent
- Vinotheek AmsterdamWine + spiritsMethodWeb portalPosts the order to their portal via login + 2FA flowThis week18 lines · €1,920confirmed
- De Bakker CentrumDaily bakeryMethodPhone call + SMSDrafts the call script, sends SMS confirmation card to managerThis week8 lines · €280queued
Half a day in your kitchen. Two weeks to clarity.
Every recipe card, every supplier, every shelf
We come in for a half-day. Photograph the walk-in, build your recipe cards, link your suppliers. By the end of the week your kitchen is digital — without anyone having to type it in.
Real usage, real forecasts, real par levels
Pantry watches what actually gets used by station, by daypart, by event. Par levels self-adjust. The Friday duck order is bigger than the Tuesday one — because Pantry knows that.
Draft order, all suppliers, one approval
Pantry compiles your week into one screen on Monday at 6am. Approve the lines, send to suppliers in their preferred format. Adjust whatever feels off. The kitchen never runs out, never sits on dead stock.
Built around the kitchen. Not the spreadsheet.
Inventory tools were designed by accountants. Pantry was designed by a chef who'd had enough of clipboards.
Counting by photo, not by clipboard
Take a picture of the shelf, the walk-in, the wine rack. Pantry reads counts off the photo. Sunday stock check goes from three hours to twelve minutes.
Recipes that re-price themselves
When a supplier price changes, every recipe using that ingredient updates the next morning. You see margin drift on the plate before it shows up in the P&L.
Supplier comparisons, ranked
Pantry tracks what you pay against the regional benchmark. When La Tradition is undercutting your Reggiano supplier by 12%, you see it — with the saving in euros per week.
Waste that pattern-matches itself
Pantry doesn't just log waste — it spots the third Saturday over-prep in a row, the spike after a walk-in temp event, the comp that traces back to an allergen miss. The leaks find you.
What an unmeasured kitchen quietly costs.
The annual numbers below are conservative estimates for a small multi-location kitchen running on intuition and a Friday stock count. The bleeding is invisible because nobody's looking at the line items.
Food cost drift
Without active management, food cost creeps 1–2 points above target. On a modest monthly food spend, that's a few hundred euros quietly leaving every month.
Waste you don't see
Trim losses, over-portioning, spoilage in the walk-in. A few percent of stock per month is conservative for a kitchen without instrumentation.
Silent supplier creep
Prices on the invoice quietly drift. Pack sizes shift. Without line-by-line reconciliation, the only one watching is the supplier.
What you're paying every year just to keep the kitchen running the way it's running.
~€16,800
per year
Figures shown are illustrative estimates for demonstration. Final scope, pricing, and projected impact are set together when we discuss your specific situation.
We'll find €1,000 in your walk-in. In half a day.
Book a kitchen visit. We'll spend a service mapping your stock and recipes. If the first weekly report doesn't surface at least €1,000 of recoverable margin, we don't take the project.
Pantry's standard rate sits inside the premium tier. We're still building toward parity with the established platforms — and one developing partner per product gets year-one access below the comparable market rate while we get there.
Monthly rate is per kitchen — one tier across every location of the group. Setup is flat regardless of count: wiring Pantry to your register, configuring the Bluetooth scales, ingesting your recipe book, and onboarding supplier ordering rituals.
- 01Discovery + buildIncluded in setup
~1 month of focused development. We wire Pantry to your register, ingest your recipe book, and configure the photo-counting flow for your kitchen.
- 02Weekly cadenceIncluded in setup
Stand-ups every week until the product is stable, adopted by your team, and producing the weekly report that pays for itself.
- 03Year contract beginsYear 1 starts here
Your developing-partner year starts when the product graduates, not when you sign. Until then, you only owe the setup fee.
- Year onepost-graduation · billed annually€199 / loc / mo
- Year two onwardspermanent founding-partner rate, locked while you stay€299 / loc / mo
- Standardfor reference — what new customers pay post-launch€399 / loc / mo
One operator per Control product launches it with us. You're in early when the product is still being shaped — your input lands in the roadmap, and you go on record as the first kitchen running Pantry. After year one, your rate steps to the founding-partner permanent. You never pay full sticker. Standard is for the kitchens who came after.
By appointment · Built and supported by Control.