Know your food cost every week.
Stockcount is the restaurant inventory app that counts by voice and does your invoice data entry, so you get your week back.
Doing it the old way is quietly expensive.
It eats your week
Hours counting, then hours of data entry. So you skip it and guess.
Money leaks out
Portions creep and prices climb, and you find out a month too late.
It’s all on you
No one else is trained, so counting never leaves your plate.
You run out mid-service
You 86 a dish and frustrate the table and the server.
Less work. Numbers you trust.
The same job as before, minus the hours, the training, and the guesswork.
Count in minutes, not hours
Phone in your pocket, count out loud down the walk-in, and you’re back on the floor in five minutes. Nothing waiting to be typed up tonight.
This week’s number, on your phone
Open the app and your food cost is right there, fresh from your last count. You see it while you can still fix it, not a month later from the books.
Hand it to a new hire, day one
Give a first-day hire the phone and they can count. No sit-down training, no manual. The job stops living on your shoulders.
The shopping list builds itself
As you count, your order list fills in, sorted by vendor. You reorder before the line ever calls out that you’re 86 on something.
Why we built this
We know what it feels like to count the walk-in all morning, enter invoices all night, and still not trust the number.
I always wished I had a live cost of my menu, but getting that number was too much work. I spent about ten years in restaurants and cafes, and I had to do the inventory myself. Training someone on my method, my units of measure, my attention to detail, that was never realistic. So it was on me: two hours a week counting the place, then two more entering invoices and working out costs. It wasn’t worth it. We’d just decide not knowing our numbers was fine, because getting granular wasn’t worth the grind.
Free tools like spreadsheets took hours to set up, and they were tedious and fragile. Someone still has to be trained on them, and entering counts on your phone’s Google Sheets is miserable.
The paid software is expensive and clunky. It turns your cooks into data-entry clerks, and restaurant people don’t want to deal with a computer. You pay around $400 a month and still spend a few hours a week feeding it and making sure the data reconciles.
So we made the process the product. You just talk to Stockcount in plain language. No new software to learn, no long forms. The AI knows what it needs to give you an accurate number, and it always tells you what to do next.
Your untrained 17-year-old can use it. So can your parents. That’s the test. Which means counting isn’t only the manager’s job anymore. You can hand it to the whole team.
For years, I figured I was better off growing sales than getting surgical about my costs. There was just too much friction. Take the friction away, and you don’t have to choose.
Three steps to staying on top of your numbers.
The AI does the heavy lifting, starting with getting all your data in.
Sign up
Pick a plan and you’re in the same day. No demo to sit through, no setup fee, and you can cancel anytime.
Get set up with the AI
Bring in your items, recipes, and vendors by voice, photo, text, or spreadsheet, and the agent cleans them up. You skip the weeks of manual data entry that make most inventory tools painful to start.
Run the loop
Count by voice and scan invoices, and your food cost, plate costs, and variance update as you go. You catch leaks while you can still fix them, and the work stays light enough to keep up.
The more you use it, the less it asks.
Stockcount learns your vocabulary, your units, your vendors, and your routines. Early on it checks in to get things right. Over time it just knows, and stays out of your way.
It asks more, learning your items, units, and vendors as you count.
It knows your kitchen and only checks in when something is genuinely new.
Run inventory without the desk work.
Voice in the walk-in. Photo on the loading dock. Chat between tickets. Stockcount handles the admin side. You handle the kitchen, the bar, and the floor.
Voice counting
Hit record, lock your phone, count out loud: “five gallons whole milk, three bags flour.” Stockcount matches what you say to your ingredient list. Five minutes in the walk-in beats an hour at a desk.
Invoice scanning
Photo the vendor invoice on the loading dock. The agent extracts items, units, and prices. When a vendor renames an item, it maps to the ingredient you already have instead of spawning a duplicate. When a unit looks ambiguous, it asks instead of guessing.
The whole counting loop, in one app.
From the storage-room walk-through to the food cost number you actually trust. Same place, same agent, same data.
Count only what matters
Stockcount ranks your stock list and tells you what to count: high-value items, anything overdue, anything below par. You’re not counting the same dead stock for the fourth time this month. It makes the work faster and decides where it’s worth spending.
This week's numbers, not last month's guess
Food cost percent, plate costs, and variance recalculate after every count and invoice. You see the real number a week sooner than your bookkeeper does.
The essentials, handled.
The rest of what running inventory takes, built so you don’t have to think about it.
Invoice & expense scanning
Photo or PDF upload. Line-item parsing, vendor matching, auto-categorized expenses.
Proactive alerts
Push notifications for overdue counts, vendor price changes, missing revenue, items below par.
Built for turnover
New hires count by voice on day one. No training. Roles for owner, manager, and counter. When someone leaves, revoke their access in one click so the data stays yours.
Bulk import & export
CSV/PDF imports with AI validation. Export your data anytime. It’s yours.
Recipe & plate costing
Link ingredients to menu items. Plate costs auto-update when invoice prices move.
Works where you work
Telegram and Slack channel adapters. Talk to the agent without opening another app.
Made for people who run the floor.
Voice counts in the walk-in, photo scans on the loading dock, answers between services. The numbers a big chain’s back office gets, without needing one.
Typical voice count for a walk-in fridge, hands-free.
Starter plan. Voice counting, the chat agent, recipes, and shopping lists. Cancel anytime.
Different tools for different kitchens.
The right inventory tool depends on who’s using it and what they can maintain. Here’s the honest map.
AI-first inventory management with an agent that does the data entry. Built for independent operators who run the place themselves.
From $19/mo. Best for $250K–$1.5M revenue.
Familiar and free. Entirely manual. No price tracking, no real-time cost, no audit trail. Falls apart the first week you skip.
Free. Best when you only count quarterly.
Built for bars where beverage is 40%+ of revenue. Strong on liquor variance, requires a dedicated bar manager to run it.
$99+/mo. Best for bar-led concepts.
Procurement engine for multi-unit chains. Powerful purchasing workflows, needs a procurement manager to drive them.
$239+/mo. Best for 5+ locations.
Invoice-to-bookkeeper bridge. Scans invoices and posts them to QuickBooks. You still need a bookkeeper on the other side.
$330/mo. Best when your accountant runs the loop.
Enterprise ERP. Inventory, accounting, scheduling, payroll. The full back-office stack. Long implementation, dedicated team.
$469+/mo. Best for 10+ locations with an accounting team.
Restaurant inventory management that does the data entry for you.
For independent restaurant and cafe operators who want to know their numbers without living in a spreadsheet.
Most independent restaurant and cafe operators want the same thing: to run a profitable kitchen without drowning in admin. You got into this for the food and the room, not to spend your day off counting the walk-in and your nights keying invoices into a spreadsheet. But knowing your real food cost has always meant exactly that grind, so most weeks the count gets skipped and the number turns into a guess. Margin leaks where you can’t see it, you find out a month late from the books, and you run out of things in the middle of service.
We understand, because we’ve done it. Stockcount was built by a cafe operations manager turned software engineer who spent years doing inventory by hand. It’s restaurant inventory management that does the data entry for you. You count by voice, scan invoices with a photo, and your food cost, plate costs, and variance update on their own. Getting started is simple: sign up, let the AI help you bring in your items and vendors, then run the weekly loop. Start now, so you can stop guessing at your costs and start knowing your numbers every week, with your time back.
Pricing to fit your kitchen.
Starter
$19/mo
Everything you need to run one location. The full toolkit, no features held back.
Voice counting
AI chat agent
Invoice scanning
Recipes & plate costs
Shopping lists
Variance + food-cost analytics
Square POS integration
Team members (Managers + Counters)
500 AI credits / month
Email support
Pro
$49/mo
Everything in Starter, across multiple locations, with more AI headroom.
Everything in Starter
Multi-location dashboard
Cross-location reporting
1,500 AI credits / month
Business
$149/mo
Multi-location operators who want the most AI headroom and priority support.
Everything in Pro
5,000 AI credits / month
Priority support
Volume discount on credit top-ups
Auto-refill
Questions & Answers
Figuring your costs shouldn't cost anything.
Knowing your numbers is restaurant 101, so we built the basics for free. Run them right now, no account and no email. When doing it by hand gets old, Stockcount does it for you.
Food cost calculator
COGS and food cost % from inventory, purchases, and sales.
Open the calculatorRecipe cost calculator
Cost out a single dish by ingredient and yield.
Open the calculatorMenu pricing calculator
Price a menu item against a target food cost percentage.
Open the calculatorPour cost calculator
Beverage, cocktail, beer, and liquor cost in one place.
Open the calculatorLabor cost calculator
Track labor % alongside food cost for full prime cost.
Open the calculatorReady to stop doing inventory by hand?
Count by voice, scan invoices on the loading dock, and see a food cost number you trust every week. Without the weekly hour at a computer.