Know what is on the shelf. Order it before it runs out.

Dishes are costed to their ingredients, so service takes the stock with it. When something drops to its reorder point it lands on a shopping list already grouped by supplier — with the covers you have booked counted in.

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  • Depletes as you sell
  • Counts the diary in
  • One order per supplier
Dish margins: gross profit against a 65% target, with each dish showing what it sold for, what its ingredients cost and what is left
Stock & purchase ordersA real screen, not a mockup
What it does

Cost the menu on what you are actually paying for the food.

  1. The shelf moves as you sellRecipes map dishes to ingredients, so an order taken at a table takes the stock with it. “Only two left” stops being a label on a menu and starts refusing the third one at checkout.
  2. Stock counts keep it honestOn-hand only moves for what the software saw — never for waste, staff meals, comps or over-portioning — so it drifts. Counting a shelf writes the difference to the ledger as one figure, which is why the count and the ledger cannot disagree.
  3. Two numbers, not oneReorder when it drops to this, top back up to that. The screen says what the pair will actually do, including the two ways of filling them in that mean an ingredient is never ordered at all.
  4. The diary is part of the orderSuggested quantities add the covers you have booked above your usual run rate, learned from the last twenty-eight days. Your top-up levels already cover an ordinary week, so only the excess is new information.
  5. Orders a supplier can answerOne order per supplier, sent as a link. They accept it, turn it down or ask for a change without an account, and they never see your stock, your top-up levels or the reasoning that produced the quantity.
  6. Receive it, then check the billSigning for a delivery puts what actually arrived on the shelf, split deliveries included. The invoice is then read against the order and the delivery, and what you owe is the accepted quantities at the agreed prices — not whatever the total at the bottom says.
How it runs · in order

From the first step to the last.

  1. Thu 21:30
    Service empties the shelfForty covers of the ribeye come off the stock as they are ordered, not at a stocktake three weeks later.
  2. Fri 07:00
    It crosses its reorder pointThe ingredient joins the suggested order, at the quantity that takes it back to its top-up level, on the supplier your preference gives it to.
  3. Fri 08:00
    Your ordering dayOn the weekday you set for that supplier, an email arrives with what has dropped. Nothing to order, nothing sent.
  4. Mon 07:15
    The van arrivesYou sign for what is actually on it. Short deliveries and substitutions go on the shelf as what came, not as what you asked for.
  5. Mon 16:40
    The invoice is checkedPriced higher than agreed, billed for more than arrived, delivered and never billed — each is named, with the difference in pounds.
A chef working a flaming pan on the range in a commercial kitchen
What the shelf is forFri 20:12 · on the pass
What changes

Tonight, versus tonight with it on.

Now: You find out you are out of something when a table orders it.
With AtTable: It was on a shopping list the moment it crossed its reorder point.
Now: A big Saturday is bought for from memory the day before.
With AtTable: The covers already booked are added to the order a week out.
Now: Invoices are paid because they arrived, not because they were right.
With AtTable: You pay for what you accepted, at the price you agreed.
Now: Food cost is a number your accountant tells you about in arrears.
With AtTable: Counted against expected, per ingredient, priced at what you last paid.
Where it sits

Stock & purchase orders is part of food cost & stock.

It runs on the same menu, the same tables and the same bill as everything else — nothing to integrate, nothing to reconcile.

Suppliers

Compare what you ordered, what arrived, and what you were billed for.

Revenue & insights

Know what sold, what almost sold, and what caused the difference.

Ordering

Take the order at the table, the counter or the kerb, and get it to the kitchen.

Bookings

Fill the diary — and give a forgotten table a chance to be sold again.

Team & shifts

Build the rota, publish it once, and know who did what on the floor.

See all twenty features
Start here

Stop ordering from memory.

Cost your dishes once and the shelf, the shopping list and the supplier keep themselves in step.

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