No more hours in the walk-in fridge with a spreadsheet. Our ergonomic, intuitive platform lets you run your inventories quickly, cut your losses and gain precious percentage points of margin on your food cost.
From storeroom inventory to calculating your food cost, master every step of the value chain.
You count by gastro tray, crate or piece, from your phone, standing in the walk-in fridge. Entries go straight into the platform: no more spreadsheets to retype after service, no double entry, no lost sheets.
Counted stock is compared with the theoretical stock derived from your sales and delivery notes. A 12 kg shortfall of fries shows up with its cost, the day it appears, not three weeks later, when the cause has disappeared.
Every loss is logged in three taps: the product or ingredient concerned, the quantity and the reason (breakage, comped, production error). You finally know what your Saturday night really costs you, and you adjust next week's production on that figure.
Recipe cards, supplier price lists and sales in one place: your food cost is recalculated with every delivery. You see which dish is losing margin, and which one regains four percentage points by changing a supplier.
In a 30-minute demo, we show you how Fullsoon counts and values your stock, and how every variance surfaces the same day.
{{ t.t5 }}
{{ t.t16 }}
{{ p.body }}
{{ t.t19 }}