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.
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.
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.
By appointment · Built and supported by Control.