Let's get your inventory system set up

A few quick steps. Add your suppliers, drop in a few sample invoices, tell us what you stock, and who gets the alerts. You can skip anything you are not sure about and we will sort it out together. Nothing here is final.

Takes about 10 minutes. You can stop and your progress on this device is saved.

Step 1 of 6

Your suppliers

Everyone you order from. Sysco plus the others. Add the online portal login only if you order online and want us to pull pricing automatically.

Step 2 of 6

Sample invoices

The most important step. Upload 3 to 5 recent invoices from each supplier, a clear photo or the PDF. This teaches the scanner your invoice formats so it reads them correctly.

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Tap to add invoices
PDF or photo · you can add more later

Step 3 of 6

Your menu

Pulled from your Toast POS. Break each dish into what it uses, the system then tracks your food cost down to the ingredient and deducts stock as dishes sell. Do a few now, finish the rest anytime.

Loading your menu from Toast…

Step 4 of 6

Par levels & starting count

Both optional to start. Par is how much of each item you like to keep on hand. The starting count is one physical count we use as the opening balance.

How do you want to set par levels? Starting inventory count Anything we should know? (optional)

Step 5 of 6

Who gets it

The manager runs the dashboard and uploads invoices. The owner gets the 6 AM summary text.

Manager / GM name Manager cell Manager email Owner name Owner cell (6 AM text) Restaurant name

Step 6 of 6

Review & send

Quick look before you send it over. You can go back and change anything.

The information above is correct.

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Sent. Thank you.

We have everything you sent and will reach out to finish the setup. You can close this page.