Ops module
Snap the receipt. Stock updates.
By the numbers
Waste is money you already spent
4–10%
of food bought by foodservice kitchens is wasted before it ever reaches a guest.
Source: Leanpath (via Hotel Business), 2019
What changes with Gumbeaux
Counts, par levels and low-stock alerts show what you have and what you need before you order.
$7
saved in operating costs for every $1 restaurants invested in cutting kitchen food waste (114 restaurants, 12 countries).
Source: Champions 12.3 (WRI and WRAP), 2019
What changes with Gumbeaux
Sales draw stock down and mark items sold out at your threshold, so you cook to what you sell.
Industry research about restaurants in general, shown with its source — not results from Gumbeaux Soft customers.
Time back
Inventory, two ways
The supplier delivers
Key every line into inventory and again into the books.
Snap the receipt; stock and expenses update.
The same invoice twice
Paid twice.
Blocked as a duplicate.
Running low
Found out when it’s gone.
A low-stock alert to the kitchen and managers.
Selling the last portion
Ordered after it’s gone.
Marked sold out at your threshold.
How it works
How it works
Snap the receipt
Items are matched to your inventory.Stock and expenses update
Duplicates are blocked.Sales draw it down
Through your recipes, as you sell.Alerts before it runs out
Low stock and sold-out at your threshold.
Receipt · Gulf Produce
Scanned 9:12 am
Yellow onions, 50 lb
$32.00
Bell peppers, 25 lb
$41.25
Celery, 2 cases
$38.00
Same receipt, Sep 28
Expense logged
$111.25
Features
What it does
Receiving by photo
Counts and par levels
Made a batch
Low-stock and sold-out alerts
Stock drawn by sales
Item explorer
Your numbers
What kitchen waste may be costing you
Saved each month
Over a year
No silos
What it connects to
Questions