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- What it solves
The problems of every service, named and solved
Front of house offers a dish without knowing whether there are ingredients left, the kitchen receives orders without a clear sequence and the owner finds out too late that a recipe or a purchase is eating into the margin. StockRest shows what is happening, where attention is needed and what can be improved.
What it brings in each case and how to check it
Every improvement can be observed with the restaurant's own data, by comparing services with a similar workload.
Dishes competing for the same ingredients
What it brings
Shared availability and joint reservation of ingredients when the order is accepted.
How to check it
Fewer changes due to shortages. Dishes that could not be offered and stock incidents are recorded.
Orders piling up for lack of organisation
What it brings
Tasks sorted by station, prep, duration, dependencies and course, with a priority that can be reviewed.
How to check it
Queue, preparation time, delays and time at the pass for each service.
Waiters having to remember what is missing at each table
What it brings
A floor plan with occupancy, seats, and pending, ready and delayed dishes.
How to check it
Waiting time per table, per diner and at the pass.
Small excesses of grams or of expensive ingredients
What it brings
Full recipe costing, the share of each component in the cost, portion control and simulation of adjustments.
How to check it
Cost per portion and actual usage before and after an adjustment approved by the kitchen.
Purchase prices and pack sizes that are hard to compare
What it brings
Price per usable quantity, history, age of the data and replacement cost.
How to check it
Purchases chosen with comparable information and price rises spotted before they affect the menu.
Tables or areas underused while others fill up
What it brings
Occupancy, turnover, consumption, average spend, waiting time and contribution per table and area.
How to check it
Comparison with the same capacity and equivalent shifts before reorganising or expanding.
Treating every visit as if it were the first
What it brings
An optional customer profile, linked visits, preferences and consumption that can be attributed to them.
How to check it
Repeat visits, average spend and usual dishes, without confusing the customer with their whole group.
Deciding on turnover or gut feeling alone
What it brings
Profitability, popularity, waste, incidents and data quality in one place.
How to check it
Knowing what deserves more attention and checking whether a decision improves the business.
One service, from start to finish
Before service, critical stock, available preps, open stations and blocked products are reviewed. During service, orders, bookings, preparations and incidents are kept up to date. At closing, the till, usage, waste and stock discrepancies are reconciled.
Before opening
What is missing, what needs preparing and which dishes cannot be offered today.
During service
Orders that reserve ingredients, a kitchen that organises itself and a front of house that knows what to take to each table.
At payment
Bills split without mistakes, payments recorded and invoices with their tax record.
At closing
Cash count, usage against forecast, waste and discrepancies to review.
What StockRest does not promise
There is no universal figure for savings or sales growth. The result depends on each restaurant and on recording properly what happens.
Savings are checked, not assumed
A simulation shows what could happen; the actual result is then compared with similar services.
No data, no conclusion
Accuracy depends on recording deliveries, quantities, preparations, times, waste, sales and stock counts. Anything missing is shown as pending.
A discrepancy does not point at anyone
A stock discrepancy is something to investigate. StockRest keeps the evidence, but does not attribute it to a person.
An empty area does not mean rejection
It may be closed, have less capacity or receive fewer allocations. That is why capacity, opening hours and observed sessions are shown.
Request a StockRest walkthrough
Tell us how your restaurant works and we will show you how the dining room, kitchen, purchasing and till fit together.