Restaurant inventory management software for Canadian operators
Know what is on hand, what it costs, and what to order next.
ZestIQ is restaurant inventory management and food inventory control software built for Canadian operators. It connects counts, supplier prices, invoices, recipes and sales signals so teams can spend less time reconciling spreadsheets and more time acting on margin.
Count restaurant inventory by storage area
Organize mobile-friendly counts in the physical order the team walks the freezer, walk-in, dry storage and bar. Track cases, kilograms, bottles, pours, portions and other restaurant units.
Keep inventory value and recipe cost current
Review supplier invoice prices before they update ingredient cost, on-hand inventory value and affected food or beverage recipes. Price history helps managers find margin changes earlier.
Turn counts and demand into suggested orders
Compare on-hand stock, pars, incoming purchases, supplier pack sizes and recent demand. ZestIQ produces reviewable ordering recommendations that an authorized manager approves before sending.
Separate every restaurant location
Each location keeps its own inventory, COGS, invoices, orders, waste, forecasts and labour records. Managers see assigned locations while authorized company owners retain cross-location oversight.
Use inventory data to investigate variance
Compare actual stock movement with recipe-linked sales and purchases, then focus on high-dollar exceptions caused by unit errors, waste, over-portioning, receiving mistakes or other operational issues.
Frequently asked questions
What should restaurant inventory software actually solve?
A useful system should make weekly counts faster, preserve units and pack sizes, connect purchases to on-hand value, show variance and turn stock data into ordering decisions. ZestIQ is designed around that complete operating loop.
How often should restaurants count inventory?
Many restaurants complete a full inventory count weekly and use daily spot counts for expensive, fast-moving or high-variance products. The best schedule is one the team can complete consistently at the same operational cut-off.
How is restaurant inventory software different from a generic inventory app?
Restaurant systems must understand changing supplier prices, cases and recipe units, preparation yields, theoretical usage, food and beverage cost, waste, pars and purchasing—not only quantities on a shelf.
Can restaurant inventory software connect with POS sales?
Yes. Sales and menu-item data can support theoretical usage, menu margin, labour comparison, forecasting and suggested ordering when the POS connection or import is available.