Stocktakes in half the time
Count on your phone, see variance and stock value the moment you finish, and send supplier orders from the same place. Start free on your first venue.
Stocktake is a paid module — $12 per venue / month
Add it to Chefy Core whenever you're ready.
The Sunday night stocktake, on a clipboard, again
Every venue knows the ritual. Service ends, the clipboard comes out, and someone spends the evening counting the walk-in, the dry store and the cellar, then types it all into a spreadsheet and values it by hand. It is slow, it is error prone, and the variance you needed to see is buried in the maths. Whether you run a restaurant, a cafe or a pub, the count is too important to be this painful.
✕ Clipboard and spreadsheet
- Count on paper, key it in later
- Value every line by hand
- Variance lost in the spreadsheet
- Counts so painful they get skipped
✓ Stocktake in Chefy
- Count on your phone, on the floor
- Every line valued as you count
- Variance and stock value instantly
- Pause and pick up where you left off
Three steps to a faster count
Set up your areas
Mirror the way you actually walk the venue: walk-in, dry store, bar, cellar. Your products and the prices you have entered or invoiced are already in Chefy, so every area is ready to count.
Count on your phone
Move through each area and count on whatever device is in your hands. Every line is valued automatically as you go, so there is no typing up and no late night maths.
Variance and stock value, instantly
The moment you finish, Chefy shows your stock value and the variance since your last count. Then send supplier orders from the same place, so what you counted drives what you order.
What a faster count is worth
Minutes
to count a section
no paper, no double entry
Every count
valued automatically
so you see what your stock is worth
Any device
count anywhere
phone or tablet, best on a landscape iPad
Who counts on it
Stocktake should be quick, accurate and survivable, for whoever is holding the count.
Head chefs and bartenders
The pain
Stocktake eats a whole evening and the numbers are still shaky.
With Chefy
Faster counts, valued automatically, that you can actually trust.
Kitchen or bar & floor team
The pain
Counting on paper then keying it in twice is a waste of time.
With Chefy
Count on any device, on the floor. It is valued as you go.
Venue managers
The pain
You cannot tell real shrinkage from a counting error.
With Chefy
Variance surfaced clearly, so you act on what is actually off.
Multi-venue groups
The pain
Every site counts and values stock its own way.
With Chefy
Consistent, valued counts across every venue.
Everything stocktake software should do
Built for count night, useful all month.
Variance reporting
See the gap between what you should have and what you counted, surfaced early.
Multi-venue counts
Consistent, valued counts across every site you run.
Stock value at your prices
Every count valued at the latest supplier prices you have entered or invoiced.
Count history
Stock value and movement tracked count over count, so trends stand out.
Pause and resume
Stop mid-count and pick up exactly where you left off.
Supplier ordering
Send supplier orders from the same place you count.
What does the counting
Stocktake
Fast, accurate counts from any device, valued as you go, no clipboard or double entry.
Learn moreWastage
Record what gets tipped, comped or broken in seconds, costed automatically.
Learn moreLive costing
Every count valued at the prices you have entered or invoiced.
Learn moreProcurement
Send supplier orders from the same place you count.
Learn moreSuppliers
Suppliers, price history and delivery days for every product you carry.
Learn moreMulti-venue
Consistent counts and stock value across every site.
Learn moreAll features
See all featuresYour stocktake feeds your food cost
A stocktake is not just a number for the accountant. Your closing count is one of the three inputs in the period food cost formula: opening stock plus purchases, minus closing stock, divided by your food sales for the period. Because Chefy values every count automatically, those stock figures are ready the moment you finish counting.
- Closing stock straight from your count
- Purchases from the orders and invoices you record
- Food cost for the period, without the spreadsheet
One stock engine from count to margin
Counts, deliveries and wastage flow into Chefy. The engine values every movement at the prices you have entered or invoiced, so stock and margin stay in sync.
Sources
Stocktakes
Fast counts from any device set your stock on hand.
Deliveries & invoices
Orders received and invoices recorded keep quantities and prices current.
Wastage & sales
Wastage and Square sales deplete stock, so usage is accounted for.
Stock engine
Counts, deliveries, wastage and sales reconcile into valued stock on hand and variance, updated every time you count.
Results
Costed stock on hand
What you hold, valued at the prices you have entered or invoiced.
Variance reporting
Theoretical against counted, so leakage shows early.
Period food cost
Your closing count feeds opening plus purchases minus closing, over food sales.
Stocktake that runs the whole venue
A count does not live on its own. In Chefy, every stocktake feeds costing and ties to your ordering and Square sales, so the same data behind count night also protects your margin, across the kitchen and the bar, in one platform.
Stocktake software FAQ
How often should a restaurant do a stocktake?
Most restaurants, cafes and pubs run a full stocktake monthly, with quicker weekly counts on high-value or fast-moving lines like meat, seafood and spirits. The faster a count is to run, the more often you can afford to do one, and the sooner variance shows up.
How long should a stocktake take?
On a clipboard and spreadsheet, a full count can swallow an evening. Counting area by area on a phone or tablet, with every line valued as you count, a section takes minutes and there is no typing up or valuing by hand afterwards.
Can I do a stocktake on my phone?
Yes. Chefy runs on any device, so you can count on the phone in your pocket, right on the floor. You can pause a count and pick up exactly where you left off. It works best on a landscape iPad, but any phone or tablet will do.
Is stocktake software better than a spreadsheet?
A spreadsheet cannot value your count for you. With stocktake software you count once, each line is valued automatically at the latest prices you have entered or invoiced, and variance and stock value are ready the moment you finish. No double entry, no late night maths.
What stock variance is normal?
Every venue carries some variance from waste, spillage and portioning. What matters is seeing it early and knowing where it comes from. Because Chefy values every count and surfaces variance as soon as you finish, a real problem like shrinkage stands out from ordinary noise instead of hiding in a spreadsheet.
Venues that count on Chefy
“Stocktake nights are half as long and twice as accurate.”
“I tried other costing programs but as a chef I found them confusing and they couldn't handle nested recipes properly, which meant the numbers were never accurate enough to trust. Chefy was easy from the get go. I could nest recipes the way I actually build them in the kitchen, and the costings finally reflected reality.”
“Chefy has completely transformed how we manage our kitchen operations. Recipe costing that used to take hours now takes minutes.”
“Wastage tracking alone paid for the subscription in its first month.”
“Rolling the same recipes and standards across all five venues finally feels effortless.”
“Our suppliers change prices constantly. Chefy keeps every recipe honest automatically.”
“We finally know our real food cost. In the first month we found nearly 4% of margin we'd been leaving on the table.”
Make your next stocktake the fast one
Start free on your first venue, or book a 30 minute demo and we will run a count the way your team would.