Know what’s on hand
See your physical counts, sales-based estimates, and expiry dates together. Always know which numbers were counted and which were calculated.
A little more order in your kitchen
Good service starts
with the right stock.
Keep an eye on your ingredients, plan your next purchase, and stay ready when the day changes. Your restaurant, all in order.
You make the decisions. ReStock keeps the details together.
Inside ReStock Illustrative preview
MONDAY, 16 FEBRUARY
Ready for service.
IngredientCounted stockUnit
Chicken17.000kg
Rice25.000kg
Eggs80pieces
Vegetables12.000kg
THE SERVICE BOARD Try the three views above ↗
COUNT → PLAN → RECEIVEOne clear record.
Built around a working kitchen
From the first count
to the next delivery.
Less time piecing information together.
More clarity about what comes next.
Buy with a clear plan
Review quantities, suppliers, arrivals, and costs before approving a recommendation. Record the purchase once you have arranged it.
Keep up with the day
Track partial deliveries and supplier changes, and review assessments as conditions change. Existing purchases stay in the picture.
A clearer view of the everyday