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Inventory and purchasing

Restaurant inventory management that runs from the forecast

Most kitchens find out what they used by counting backwards: a stocktake at the end of the week, an invoice that says you overbought, a dish that runs out at 19:40. Orbis keeps stock live instead. Every sale is broken down through your recipes and taken off the shelf as it happens, and tomorrow's order is drafted from what the forecast says you will need.

Apply for R&D accessWalk through one Friday service

How Orbis manages restaurant inventory

  1. 01

    Recipe graph

    Each dish is mapped to the ingredients it really uses, down to house-made preps such as 20 g of truffle mayo, with cost per portion from your own prices.

  2. 02

    Live deduction

    Stock is deducted by recipe as it sells, oldest lot first. No counting backwards to find out where the salmon went.

  3. 03

    Shortfalls and use-by flags

    When an ingredient will run short, or a lot nears its use-by date, Orbis flags it with the options and you decide.

  4. 04

    Draft order per supplier

    A purchase cart per supplier, in their pack sizes, priced from your last invoices. You approve it; nothing is sent without you.

  5. 05

    Receiving check

    At the back door, deliveries are checked for quantity, temperature and use-by, then booked into stock as a lot.

Why restaurant inventory goes wrong

Inventory software usually records what happened. It tells you on Monday that Saturday's stock-out was coming. The data to see it in advance existed, in your POS history, your bookings and the weather, but nothing joined it to the shelf.

Orbis starts from the other end. It forecasts what you will sell per dish, turns that into prep, and checks the prep against what is actually on the shelf. Shortfalls show up before service, not during it.

From inventory to purchasing

Purchasing is where inventory turns into money. Orbis builds the order from three things: the forecast, your par levels and what is on the shelf right now. Quantities come out in each supplier's pack sizes, and prices come from your own invoice history, so the draft reflects what you actually pay.

You approve each cart. Orbis learns your supplier relationships from what you change, and one-tap supplier ordering follows on the roadmap.

  • Forecast, par level and shelf stock in one calculation
  • Pack sizes per supplier, not raw kilograms
  • Prices from your last invoices
  • Human approval on every order

Questions

What is restaurant inventory management software?

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Software that tracks what ingredients you have, what you use and what you need to order. Orbis goes a step further: it deducts stock through your recipes as dishes sell and drafts orders from a forecast of what you will sell next.

How does Orbis know what was used?

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Through the recipe graph. Each dish is broken into its ingredients, including preps made in-house, and those quantities are taken off live stock at the moment of sale, oldest lot first.

Does Orbis order from suppliers automatically?

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No. It drafts a cart per supplier and you approve it. Autonomous reordering for low-risk, stable ingredients is planned later, and it will be opt-in.

Do I have to replace my POS?

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Not on day one. Orbis starts by reading the sales history of the POS you already use, read-only, and runs in shadow mode beside it. Its own till, CASA, which runs on any tablet and keeps working offline, is planned for January 2027, so you can switch when you are ready. When you apply, tell us what you run today: Restolution, Trivec / Caspeco, Lightspeed, Toast, Square or another.

What does it cost?

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Orbis is in active R&D with Helsinki design partners. The MVP is testable from December/January, and R&D access is free during testing.

See it run on your kitchen.

R&D access is free during testing. Orbis runs in shadow mode first, with no risk to service. We read every application and reply within 48 hours.

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