Run prep counts on your phone, track food cost down to the recipe, and catch low stock before service. Built for chefs, GMs, and bar managers — not warehouse ops.
You're not running a warehouse. You're running a kitchen — or a bar, or both — and the last thing you need is software that thinks "inventory" means pallets and forklifts. You need to know what's in the walk-in before the truck comes Tuesday morning, what your plate cost on the bavette steak actually is after that brisket price hike, and whether your bartender's pour count squares with last weekend's gross.
StockZip is built for that job. Phone-first. Count what you have, scan what comes in, and get an alert before you 86 your best-selling app on a Friday night.
Prep counts on a clipboard get optimistic. By 7:42pm the demi-glace is gone, the special's dead, and your GM is comping desserts at table 14. Nobody catches this in time because the count never got entered into anything you can search.
Last month was 32%. This month is 34.5%. Beef went up, oil went up, you didn't change the menu. Without recipe-level cost tracking, you find out from the P&L three weeks late.
Two people, a clipboard, a calculator, and the spreadsheet still doesn't reconcile against POS sales. Nobody trusts the variance report because everyone knows the count's off.
It's Wednesday. You unlock the door at 9am, open StockZip on your phone, and see the morning dashboard: three items below par from last night's service, today's delivery from Sysco scheduled for 11, and yesterday's plate cost report flagging that the burger climbed 14 cents.
By 10:30 your sous chef has done a walk-in count on the iPad mounted by the cooler — 12 items, six minutes. The delivery rolls in at 11:08. Your line cook scans the invoice barcodes one at a time as he puts the case in. Prices auto-update against the PO. There's a $40 discrepancy on the salmon — StockZip flags it, the cook screenshots the invoice, and you've got a credit request filed before the truck pulls out.
At 4pm pre-shift, your bartender pulls up the bar's "what we're low on" view on her phone. Two bottles of Lillet, a case of San Pellegrino, the lime juice. She prepped accordingly. Service starts at 5. Nothing gets 86'd that night.
Each storage area gets its own count list and its own QR code on the door. Your team opens the app, scans the code, and counts what's inside — tap a row, type the number, move on. Weighted bottles for the bar use a slider. The whole walk-in takes one person six to ten minutes once you've done it twice. No clipboard, no transcription, no "we'll enter it later" tab open in a browser.
Build a recipe once. List the ingredients, the yields, and StockZip pulls in unit costs from your most recent invoice. The plate cost on your burger updates the next morning when ground chuck moves from $5.20/lb to $5.80/lb. Filter your menu by margin and you'll see immediately which items quietly cost you 3 points this quarter.
Snap an invoice with your phone when the delivery lands. StockZip reads the line items, attaches them to the PO, and shows you what was ordered vs. what arrived vs. what got billed. Short-shipped a case of asparagus? Filed. Price went up without a heads-up? Flagged. Your invoices stay attached to the items so disputes have receipts, not "I think it was around eighty bucks."
Set a par level for each item — half a pan of demi-glace, three bottles of Campari, two cases of San Pellegrino. StockZip watches the count. When you cross the threshold, you get a push notification on your phone. The morning before you run out, not the night you do. Pre-shift meetings turn into "here's what to push" instead of "here's what we're out of."
Running the bistro plus the steakhouse plus the wine bar? You see plate cost, food cost %, and stock levels across all three from one dashboard. Transfer a case of duck fat from the bistro walk-in to the steakhouse in two taps — both inventories update, the movement is logged, and your GMs see it on their phones.
Walk-in, dry storage, bar, prep line. Print a QR code for each, stick it on the door, and load your existing item list (CSV from your last sheet works). One person, about an hour for a single restaurant.
Your team scans the QR on each storage area and counts what's inside. The first count sets baselines. Every count after that overwrites quantities and feeds your cost reports.
Set par levels, set delivery days, and StockZip notifies you the morning before something runs out. Your sous chef sees it at 9am, not 7pm.
Start free. The free plan covers a single location and gives you prep counts, low-stock alerts, and basic reporting. Paid plans add recipe BOMs, multi-location, vendor invoice tracking, and audit logs — pricing scales with locations, not arbitrary user limits. Pay monthly, cancel anytime.
A 4-hour Sunday bar count should be a 45-minute one. A 7pm 86 should've been a 9am alert. Plate cost shouldn't be a quarterly surprise. StockZip fixes the boring parts of restaurant inventory so you can spend Sunday afternoon on the menu, not the spreadsheet.
Start free — no card, single location, full feature trial. Or talk to sales if you run a group and want a 20-minute walkthrough.
Straight answers about prep counts, recipe costing, multi-location, and POS integration.
Yes. You can build a recipe (bill of materials) for each menu item, set yields, and StockZip rolls up the plate cost from your latest invoice prices. When the cost of a key ingredient moves, you see it on the dashboard the next morning.