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Supply

Order less, waste less, know your margins.

Purchasing with approvals, receiving and credit claims, stock counts and recipe costing, with Zack drafting the orders.

No contract on the call. No setup fee. Live in 14 days.
How it works

01

Orders drafted from your bookings

Zack drafts orders from the covers forecast. Approvals follow your budgets, and Zack can approve within the limits you set, per order and per day.

02

Never pay for what did not arrive

Receive with photos and temperatures, match order, delivery and invoice, catch duplicates, and credit claims go to the supplier by themselves.

03

Stock you can trust

Counts with partial bottles and several counters, waste, transfers between venues and the fine wine cellar, with depletion from the till.

04

Margins on every plate

Recipes with yields and allergens that cost themselves as prices change, with an alert when a margin slips.

Approvals by ZackWithin your limits

Routine orders, approved.
Big ones wait for you.

Set a limit per order and per day. Zack approves inside it, and anything larger waits in your queue.

Limits per order and dayOff until you switch it on
$500
a typical limit per order, set by you
Credit claimsAt the back door

Short deliveries credited.
Chased until paid.

Short or damaged items become a credit claim with photos, sent to the supplier and chased by Zack until the credit lands.

Photo evidenceThree-way match
3-way
match of order, delivery and invoice
Pricing

Before tax, with a 14 day free trial on every module. The more modules you run, the more you save, or choose a bundle.

See all pricing
PurchasingOrders, approvals, deliveries and credit claims.$119per venue a monthNeeds Stock
StockStock on hand, counts, waste and the cellar.$59per venue a monthNeeds Purchasing
CostingRecipes that cost themselves and margins you can trust.$59per venue a monthNeeds Purchasing
Questions

Still curious? Talk to someone who has run a club.

Purchasing and Stock go together. Costing is optional and builds on Purchasing.

Book a demo

Thirty minutes with someone who has run a venue. No pressure.