Ordering Too Much Waste, Too Little Causes Stockouts
Chefs spend 3-5 hours weekly placing orders with 5-10 suppliers, estimating needs based on gut feel. Overordering causes spoilage and waste (5-10% of food cost). Underordering leads to 86
Perfect Orders Every Time
AI ordering assistant that forecasts next week
Forecasts sales for upcoming week using historical POS data
Smartphone inventory counts via barcode scan or photo
Calculates par levels based on: usage rate, lead time, shelf life
Generates orders split by supplier (produce, protein, dry goods)
Suggests substitutions when preferred items unavailable
Tracks actual vs. forecasted usage to improve future orders
From Forecast to Order
Sales Forecast
AI predicts menu item sales for next 7 days based on historical data and upcoming events.
Inventory Count
Chef or line cook uses phone to scan barcodes or photo products. AI identifies items and quantities.
Calculate Orders
System calculates needed quantities: forecasted usage + safety stock - current inventory.
Generate Orders
Creates orders by supplier. Chef reviews, adjusts, and sends to Sysco, US Foods, local vendors.
Key Features
Photo Inventory
AI identifies products from smartphone photos. Count inventory by taking pictures of walk-in shelves.
Shelf Life Tracking
Accounts for perishable expiration. Orders produce 3x/week, dairy 2x/week, dry goods 1x/week.
Usage Variance Analysis
Compares forecasted vs. actual usage. Identifies waste sources and theft.
Supplier Performance
Tracks delivery accuracy, on-time rate, pricing changes by supplier. Suggests switching for better service.
Ordering Automation Stack
Who Benefits?
Full-Service Restaurants
Reduce food waste from 8% to 3%. Never run out of signature dishes during service.
Catering Companies
Order precisely for events based on guest count and menu. Minimize leftover waste.
Multi-Unit Operators
Centralize ordering for 10+ locations. Negotiate better pricing with volume consolidation.