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Inventory for a small kitchen
This is how the inventory system we're building for a nonprofit's kitchen works, running on a made-up bakery and plate lunch spot called Two Scoop Kitchen. Change what they're making this week and watch the shopping list rewrite itself. Nothing you change is saved.
Built for this business
Only what this kitchen needs
It counts the way a kitchen counts
Two and a half bags of flour, not 125 pounds. The system does the conversion.
The plan drives everything
Change the week's menu and the shopping list, the order sizes and the cost per plate all follow.
Nothing in here goes unused
Stock, the week's plan and the shopping list. No reports nobody reads and no settings nobody touches.
What would yours look like?
Every business runs a little differently. Tell us how yours works and we'll talk through what a system built around it could do.
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