Counts happen after service
Owners need staff to count quickly after a shift without retyping paper notes into a spreadsheet.
Inventory management for restaurants owners
Know what to order before the next service
MyInvy helps restaurant owners replace end-of-night clipboards with mobile counts, low-stock views, par levels, and replenishment drafts for kitchen, bar, pantry, walk-in, and storage stock.
Last updated: 2026-06-01
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
Staff can run guided count sessions for the areas that matter instead of rebuilding counts in a file afterward.
How MyInvy fixes the workflow
Staff count where stock lives. Owners review low-stock items against par levels. Managers turn shortages into replenishment or transfer drafts before the next shift.
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
Use current quantities, par levels, and reorder points to build replenishment or transfer drafts.
Plan fit and setup reassurance
Start free for one location, use Plus for up to 3 locations with replenishment and transfers, or use Pro when managers and staff need their own access.
10locations on Pro
Support up to 10 restaurant, storage, or warehouse locations.
50stocking areas on Pro
Separate walk-ins, dry storage, bars, prep rooms, and service areas.
14 dayspaid-plan trial
Try Plus or Pro before your first paid charge.
Restaurants FAQ
Inventory management questions for restaurants
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. MyInvy replaces spreadsheet-based counts with structured items, mobile count sessions, low-stock views, replenishment drafts, and team access control.
Can restaurant staff count inventory offline?
Yes. MyInvy supports offline mobile counting and syncs queued count updates 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.