TasteMetrics
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Inventory and costs for restaurant groups

Automated inventory, supplier orders and food cost control

TasteMetrics turns sales and recipes into stock usage and supplier requirements. It sends orders, checks deliveries and invoices, and assigns each cost to the correct restaurant.

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Central location / Monday delivery

Purchase order PO-184

Needs review
Calculated order line Mozzarella / 3 kg pack
Required after current stock 24 kg
Ordered8 x 3 kg
Supplier confirmed the quantity and delivery time at a new price
+EUR 8.40
Price on the order EUR 6.95 / kg
Price confirmed by supplier EUR 7.30 / kg

Every new restaurant adds the same inventory and document work

When the systems do not share one purchasing record, a manager checks stock and builds the order. Head office later collects delivery notes, invoices and explanations. Across ten locations, this can take about 200 hours each month.

  • Before ordering

    The restaurant checks stock and tells head office what it needs.

  • At receiving

    The restaurant receives the goods, signs the delivery note and sends a photo.

  • When the invoice arrives

    Head office compares the purchase order, goods receipt, delivery note and invoice.

Manual inventory work
20 h per location monthly
Number of locations
10 locations
Recurring work across the group
200 h per month

The estimate covers stock checks, order preparation, receiving and document checks.

TasteMetrics calculates stock, sends the supplier order and checks the invoice

Sales update usage and inventory. The system calculates the order, then matches the goods receipt with the delivery note and invoice. The approved cost goes to the correct restaurant.

POS / Central location / 1-7 July
Sales Margherita x 286
Recipe usage 34.32 kg

Sales and recipes

The POS records 286 Margherita pizzas. At 120 g of mozzarella per recipe, theoretical usage is 34.32 kg.

1

Sales and recipes

The POS records 286 Margherita pizzas. At 120 g of mozzarella per recipe, theoretical usage is 34.32 kg.

Margherita x 286
2

Stock and variances

After sales, goods receipts and transfers, TasteMetrics calculates 7.4 kg of mozzarella in stock.

7.4 kg
3

Requirements and order

The location needs 31.4 kg before the next delivery. After current stock, the system orders 24 kg: eight full 3 kg packs.

24 kg
4

Receiving and delivery note

The restaurant receives seven packs instead of eight. TasteMetrics marks the delivery note as mismatched and sends the missing pack for review.

7 x 3 kg
5

Supplier invoice

The invoice contains seven packs at the approved EUR 7.30 price. It matches the goods receipt, while the missing eighth pack remains visible against the order.

EUR 51.10
6

P&L and variance history

The verified EUR 51.10 reaches the Central location P&L. The invoice links back to the goods receipt, delivery note and partly fulfilled order.

EUR 51.10
TasteMetrics Handles the routine steps

Calculates stock and orders. Matches the goods receipt with the delivery note and invoice.

Your team Decides on discrepancies

Confirms the physical delivery and resolves a new price, missing product or unusual quantity.

Three ways restaurant groups use TasteMetrics

Each one needs a different method for measuring stock usage. See how the system fits the way your restaurants prepare and sell food.

Multiple locations, shared suppliers

TasteMetrics calculates each location, sends supplier orders and matches receiving with delivery notes and invoices.

Multiple-location use case

Central kitchen and transfers

Restaurant sales become a production, purchasing and transfer plan for the central kitchen.

Central kitchen use case

Customer-composed products

Ingredients recorded during preparation update stock usage and the food cost of the actual product.

Composed product use case

Benefit calculator

Estimate the value TasteMetrics could recover across your group

Enter your number of locations, revenue and current food cost. The calculator estimates the value of labour, food cost and food waste that could be recovered after implementation.

95%less manual inventory work
Up to 10%lower food cost
50%+less food waste

Estimated ranges for a restaurant group after implementation. The calculation method is described below.

Estimated annual benefit after implementation - -
Less manual work-
Less food waste-
Lower food cost-
How is this calculated?

The calculator assumes 20 hours of operational work per location each month and a 5% relative reduction in food cost. It also assumes a 50% reduction in food waste from a baseline equal to 6% of annual food cost.

Calculate ROI with your data

We implement automatic supplier ordering

Before launch, we organise recipes, units, suppliers and restaurant rules. TasteMetrics then creates orders automatically. For 2-4 weeks, the team checks each order before sending it. We correct errors and calibrate the rules before automatic sending starts.

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  1. 1

    Recipes, suppliers and rules before launch

    We organise products, recipes, units, portions, suppliers and responsibilities with your team.

  2. 2

    2-4 weeks of verification

    The system creates orders automatically but does not send them yet. We compare the results with actual requirements, correct errors and calibrate the rules.

  3. 3

    Automatic supplier orders

    After verification, automatic sending is enabled. A new price, unavailable product or unusual quantity still goes to the team.

  4. 4

    Rollout to more locations

    We add the remaining restaurants in the group to TasteMetrics and the same ordering rules.

Resources

Practical guidance before automation and your next location

Learn how to count the manual work, prepare the data needed for automation and check whether growth will add more tasks for managers, head office or the owner.

All resources
Article

Is your restaurant group ready for more locations?

Check whether the next restaurant can protect product quality and margin without adding the same work for managers, head office or the owner.

Open
Tool

Restaurant group growth readiness assessment

Answer 12 questions and see where growth would add the most manual work today. No contact details required.

Open

Questions to settle before implementation

Do we need to replace our POS?

No. TasteMetrics uses your POS as the sales source and connects those records with recipes, inventory, orders, deliveries, invoices and P&L. The connection can use an API, an export or an agreed data feed.

What if an automatic order is wrong?

For the first 2-4 weeks, the system prepares orders for verification. After automatic sending starts, unusual quantities, supplier changes and missing data can still require a team decision. Automatic sending can be disabled.

Do recipes and other data need to be perfect?

No. TasteMetrics combines software with operational preparation for restaurant groups. We organise recipes, units, yields, portions, product names, suppliers and responsibilities, then verify them during launch.

Does TasteMetrics add work in the restaurants?

The team records only events that cannot be read automatically, such as the physical delivery, a stock count or waste. The system handles calculations and routine comparisons.

Show us how you order and process deliveries today

During the demo, we will follow ordering, receiving and cost control across your group. You will see what the system can handle and which records need preparing before automation starts.

Book a demo Choose a time directly in Google Calendar.