Restaurant operations, connected
Restaurant inventory software that gives your counts context
Cooklayer helps you record what is on the shelf and connect that count to purchasing and food cost. Use a repeatable stock count routine to make changes in inventory easier to understand from one period to the next.
Illustrative data · simplified workflow
Count with consistent products and units
Maintain inventory quantities by location and period, with product prices used to value the stock recorded. Before counting, agree how the team will record open packs and products bought in different sizes. A consistent unit lets you compare this month's count with the previous one without mistaking a change in pack size for a change in stock.
Connect stock value with supplier spending
Cooklayer brings approved invoice spending into the inventory workflow and provides a view of purchases by supplier. Opening stock and closing counts give that spending context: buying more this month does not necessarily mean the kitchen consumed more this month. Review outstanding invoice records before closing the period so a delivery without its paperwork does not make the purchase total appear artificially low.
Investigate variance without guessing the cause
Where the required stock, purchase, sales and recipe data are available, inventory variance helps compare recorded usage with theoretical consumption. An unexpected difference may come from portions, waste, missing invoices, unit conversions or an inaccurate count. Begin by checking one high-value ingredient and its records, then discuss the preparation process with the team; the variance points to a question, not an automatic diagnosis.
Questions from restaurant teams
Does Cooklayer replace physical stock counts?
No. Physical counts establish what is actually present. Sales and recipes can provide a theoretical view of consumption, but they cannot observe every spill, discarded ingredient or portion change in your kitchen.
Can I start before my recipes and sales are mapped?
Yes. You can begin recording inventory and reviewing purchases. Comparisons with theoretical consumption need complete sales data and recipe mapping, so treat that analysis as partial until those foundations are in place.