Home/Operations/Stock and inventory
Your sous chef for stock.
I track what's running low, predict what you'll need for the weekend, and draft your supplier orders before the cutoff. You approve, I send.
Sea bream order adjusted. Salmon cut. £180 in waste prevented this week.
- Stock pacing alerts before you run out
- Supplier orders drafted before daily cutoffs
- Waste logged, tracked, and reduced over time
- Food cost per dish, updated live
- Weekend prep forecast from bookings and weather
Remy does not buy anything on its own and does not change your menu. When stock runs out it tells Theo to mark the dish unavailable, and every stock movement is written to an audit trail you can undo.
Read the full profile on Remy's page, or see how stock connects to the menu on menu management automation.
Stock automation, straight answers.
What does stock and inventory automation actually do?
Remy watches stock levels against your sales, flags what is running low, forecasts weekend prep, and drafts supplier orders before your cutoffs. It also tracks waste and works out food cost per dish so you know what each item is really making.
Does it order stock without me approving it?
No. Remy does not buy anything on its own. Orders are drafted for one-tap approval - you approve, Remy sends - and every stock movement is written to an audit trail you can undo.
What happens when something runs out mid-service?
Remy tells Theo to mark the dish unavailable, so it comes off every connected delivery platform before a customer can order something the kitchen no longer has.
Is this live, or still on the roadmap?
Live today. A restaurant can use Remy now with nothing missing.
What does it cost?
From £99/month, flat per restaurant. Every restaurant is different. Tell us what you need and we will put together the right setup and price for you.
Still wondering something? Ask us directly.