Close the gap that's eating your margin.

Restaurant inventory management software tracks the cost-of-goods-sold side of your business: what you buy from suppliers, what's on the shelf, what gets used to make each dish, what gets wasted. The best of it connects to your POS so stock depletes automatically when a meal is sold, and shows you GP in real time rather than weeks after the month closes.

Three ways. Demand-based ordering means you buy what you'll actually sell, not a static par level. Stock reconciliation shows where waste is happening: accounted vs unaccounted, food vs beverage, item by item. And the waste log makes it part of the daily workflow, with a team leaderboard to keep logging consistent. CUPP cut food waste by 60% on Nory. Bubble CiTea cut overall waste by 44% and saved £156,000 a year on tea alone.

Yes. Every dashboard (GP, COGS, waste, the gap) has a group view and a site view. Compliance checks flag which sites are doing counts, logging waste, and assigning recipes correctly. You can drill from a group-level variance to the specific site, the specific item, the specific invoice that explains it.

Nory's restaurant food cost software tracks every recipe's true cost continuously, not at a quarterly review. When a supplier price moves, the recipes using that ingredient re-cost automatically. GP per menu item is live — your operators and chefs see which dishes are still hitting target margin and which have drifted, while there's still time to act (resize the portion, change the supplier, reprice the menu, or sub the ingredient). Set GP targets at item, recipe and menu level and see the impact before it hits your P&L.

Yes. Orders go out by email (CSV attachment) for suppliers without EDI, or directly into supplier systems that support it. Invoice scanning catches discrepancies on price and quantity. Price-change tracking flags every increase your suppliers send through. Vendor payments map to your accounting system.

The Ordering Assistant looks at your sales forecast, your recent ingredient usage and your current stock level. The forecast is built by Nory's system from your historical sales data, weather, and local events — the same forecast that powers your scheduling and BI. The Ordering Assistant tells you what to order, when, and from which supplier, with built-in rules for minimum order values and delivery dates. Green if you're covered, red if you'll run short. You can always override.

The bulk of the work is in recipes and items: telling Nory what goes into each menu item and what each ingredient costs. Once that's done, it carries across every site. Day-to-day work (counting, ordering, logging waste) is designed to be mobile-first and quick.