StockroomThe numbers the industry doesn't like to print.
Every one of these figures is sourced. None of them are surprising to anyone who's run a kitchen at scale. All of them are fixable.
Average restaurant food cost — before any platform intervention
The national benchmark for full-service restaurants sits at 28–32%. Most multi-unit operators are running 4–6 points above it, every week, invisibly.
Annual shrinkage per location — the number ownership never sees
Walk-in theft, expired product, miscounted proteins, and portion creep compound silently. It never shows up as a line item — only as a bad food cost week.
Hours per week spent on manual inventory counts — per location
At 15 locations, that's 93 labor-hours weekly on a task that still produces 12–18% variance. Your best kitchen managers are doing data entry at midnight.
Cost visibility lag on manual systems — days after the damage is done
By the time Tuesday's food cost report reaches the operator, Thursday's P&L has already diverged. You're managing a business in the rearview mirror.
Every problem has a matching kill.
Stockroom was designed backwards — we started with the specific failure modes killing restaurant margins and built a module to eliminate each one.
Automated Count Engine
Bluetooth scale integration and mobile scanning cut count time from 4 hours to 22 minutes per location.
Works with existing Bluetooth scales. No new hardware required for locations already using handheld scanners.
Predictive Order Engine
Learns your par levels, accounts for day-of-week demand curves and seasonal shifts, then generates purchase orders automatically.
Integrates with Sysco, US Foods, Performance Food Group, and 40+ regional distributors via EDI.
Multi-Unit Variance Intelligence
See every location on one dashboard. Rank units by food cost percentage, flag outliers, drill into individual items driving the variance.
Franchise-grade access controls. Corporate sees all; GMs see their unit. Ownership sees what they need, nothing they don't.
Real-Time Variance Dashboard
Kills: Invisible ShrinkageEvery item tracked from receiving dock to plate. Variance flags appear within 2 hours — configurable thresholds by category.
Variance trend — last 12 count cycles
FIFO Expiry Alerts
Every item entering the walk-in gets a digital shelf life. Alerts fire 48 hours before expiry, auto-generating use-first tickets for your line.
Configurable per category. Integrates with your prep schedule to surface items before they become waste.
POS & Accounting Sync
Theoretical vs. actual food cost calculated automatically by pulling sales mix from your POS and comparing against counted inventory.
Native integrations: Toast, Square, Aloha, Micros, Lightspeed. Accounting: QuickBooks, Restaurant365, Sage.
POS & Accounting Sync
Theoretical vs. actual food cost calculated automatically from your POS sales mix.
Manual counting is a tax you pay every week.
Every restaurant group running spreadsheets is funding the same invisible losses. Here's what that looks like, line by line.
We were at 36% food cost across 18 locations. Six months with Stockroom, we're at 28.4%. That's real money, not a rounding error.
Marcus Delgado
VP of Operations · Cornerstone Restaurant Group
My exec chef was doing midnight counts twice a week. Now she's reviewing a dashboard at 8 AM and catching variance before service.
Priya Nambiar
Chief Operating Officer · Ember & Salt Hospitality
The variance dashboard across our 22 units showed us one kitchen was running 9% higher protein cost than the others. Found the issue in a day.
Daniel Okafor
Director of Finance · Pacific Rim Franchise Partners
What's your operation actually bleeding?
Three numbers. Thirty seconds. A figure you'll want to show your ownership group.
No signup required · Calculation based on NRA Food Cost Benchmark Study 2024 · Your data stays in your browser
Ready to open the walk-in?
Everything labeled. Everything rotated.
Nothing expired on the back shelf.
Join 340+ multi-unit operators who stopped reconciling food cost reports and started actually managing inventory.
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