Counts happen after service
Owners need staff to count quickly after a shift without retyping paper notes into a spreadsheet.
Inventory management for restaurants
Free inventory tracking for your restaurant
Know what’s on your shelves before your next supplier order. Count ingredients, drinks, and supplies on your phone. Start free with 100 active items, one location, three stocking areas, and one owner account. No credit card or time limit.
From your shelves to your next order
Your first inventory count, free
Try one pantry count before the next service. Keep your spreadsheet while you get comfortable.
Start with a few items
Add your most-used ingredients and supplies, or import your spreadsheet. Assign them to areas such as Pantry, Walk-in, and Service Counter.
See how to add your items →Count where you store them
Open a count on your phone, enter what is on the shelf, and complete the count to update inventory. The iOS app also lets you count offline.
See a stock count step by step →Check before you order
Review current quantities and low-stock items against your stock targets. Use that view to decide what needs attention before your next supplier order.
See how to review low stock →
A pantry example
Four apples on hand. A target of twenty.
This example shows apples below their reorder point of five. With four on hand and a target of twenty, you can see the sixteen-apple gap before deciding what to buy.
Check deliveries already on order before purchasing. Counting, stock targets, and low-stock views are all included on Free.
Illustrative example. The product screen shows how stock quantities and targets appear in MyInvy.
Restaurant inventory management software helps owners track food, beverage, disposables, and supplies across kitchens, bars, pantries, walk-ins, and storage rooms so ordering decisions use current counts instead of stale spreadsheets.
What breaks with spreadsheets
Restaurant inventory goes wrong when counts happen late, totals go stale, and ordering depends on one spreadsheet. A missing prep item, disposable, or cleaning supply turns into an emergency before service.
Storage is split across the restaurant
Kitchen, bar, pantry, walk-in, prep, and storage quantities need to stay separate without duplicate item records.
Stockouts turn into service problems
Low ingredients, disposables, or cleaning supplies can force emergency purchases or interrupt the next shift.
Count where stock actually lives
Run guided count sessions for your kitchen, pantry, or stockroom instead of rebuilding counts in a file afterward.
How MyInvy fixes the workflow
Count where stock lives and review low-stock items against par levels on Free. Plus and Pro plans add replenishment and transfer drafts; Pro adds staff access.
Map kitchen, bar, and storage areas
Locations and stocking areas let owners model the restaurant the way staff actually count it.
Turn shortages into restock work
With Plus or Pro, use current quantities, par levels, and reorder points to build replenishment or transfer drafts.
What you can do for free
Count stock, review low-stock items, set stock targets, and import or export your inventory with one owner account. Plus adds replenishment and transfers. Pro includes separate accounts for the owner and four teammates.
100active items free
One olive oil item with 20 bottles on hand counts as one item.
3stocking areas free
For example: pantry, walk-in, and service counter at one restaurant.
$0no time limit
No credit card required.
Restaurants FAQ
Inventory management questions for restaurants
Is MyInvy free for restaurants?
Yes. The Free plan includes 100 active items, one location, three stocking areas, and one owner. Mobile counts, low-stock views, par levels, and manual import and export are included, with no credit card or time limit.
Do I need to enter my entire restaurant inventory?
No. Start with a few items you count regularly, such as ingredients in your pantry. Add more as you get comfortable. Free supports up to 100 active item records, regardless of the quantity you have of each item.
Can restaurants count inventory by storage area?
Yes. MyInvy supports locations and stocking areas, so a restaurant can track pantry, walk-in, bar, prep, and service-area quantities separately.
Can MyInvy replace a restaurant inventory spreadsheet?
Yes. Start with structured items, mobile count sessions, and low-stock views on Free. Paid plans add replenishment drafts, and Pro includes team access control.
Can restaurant staff count inventory offline?
Yes. Offline mobile counting is included on Free for the owner. Pro adds separate staff accounts. Queued count updates sync when the connection returns.
Can I keep my spreadsheet while testing MyInvy?
Yes. Owners can start free, import or skip items during setup, and keep the spreadsheet until the team is ready to switch.