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Inventory, Costing & Purchasing ManagementComing soon
The Pass
Costs, inventory and purchasing — one live P&L.
What's insideBuilt to be used
Built to be used
every service.
Complete visibility into food costs, inventory, purchasing and recipe profitability. The Pass links recipes, invoices and stock counts so chefs and finance work from the same source of truth.
F.01
Recipe & sub-recipe costing
F.02
Live food cost calculations
F.03
Inventory management
F.04
Vendor management
F.05
Purchase order creation
F.06
Waste tracking
F.07
Inventory counts
F.08
Profit margin analysis
F.09
Menu engineering
F.10
Food cost alerts
F.11
Ingredient pricing history
F.12
Supplier comparison
F.13
Inventory forecasting
F.14
Cost trend reporting
F.15
Product database
F.16
Theoretical vs actual food cost
Customer benefitsWhat it means
What it means
for your operation.
Features are the how. These are the what — the outcomes your team, your guests and your P&L actually feel.
Lower food costs
Reduced waste
Better purchasing decisions
Improved profitability
Faster inventory management
Better menu pricing decisions
The rest of the suite
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Reserve
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Scheduling, HR and staff — one shift at a time.
Training & operations manualPrep
The digital training playbook your team actually opens.
Education & certificationHospitality Refined
Elevating the craft — for every stage of a hospitality career.