Your POS knows what sold and at what price. It doesn't know what was bought, what was prepped, or what was thrown away. Codex closes that gap so margin is real-time, not a guess.
Loading…
Restaurant Inventory Management & Food Cost Control
Restaurant Codex inventory follows every dollar of food and beverage from the delivery door, through prep, to the plate. Track buy / sold / thrown away in dollars, log variance by station, and protect a double-digit margin in an industry where the average is 3-5%. Designed for multi-unit operators who need cost discipline without spreadsheets or weekend count nights.
Control your margins
Keep the margin
you already earned.
It's a 3-5% margin business. The money leaks between the delivery door and the plate. Codex follows every dollar through that gap and flags what's off in dollars, while you can still fix it.
A 30-minute call. Just your operation and how to scale it.
Track
Buy · prep · plate
Variance
In dollars
Margins
Double-digit
Money this week
Avenida · Mon-Sun
Bought$28,420
Sold$24,860
Thrown away$1,180
Beef
31%
Produce
24%
Beverage
19%
✦ The restaurants you eat at run on Codex
OperationsAvenida312 daily tasks · 94% on time
25+ restaurants·7 countries
What changes
See exactly where your money is going.
Your POS shows what sold. Your invoices show what came in. Between them, where the food actually moves, is where you bleed. Codex closes that gap.
Receiving
Snap the invoice. We do the rest.
Drop a photo of the invoice and Codex extracts every line, matches it to your par list, and flags the items that came in short or at the wrong price.
- Invoice photos → line items in seconds
- Price changes flagged automatically
- Shortages logged before the delivery driver leaves
Photo. Parsed. Logged.
Invoice · Sysco
Mon · 06:14 · Receiver: Tomás
Ribeye, 14 oz×24$18.50
Heirloom tomato×18$4.20! +18% vs last
EVOO 750ml×6$12.00
Sea bass fillet×12$22.40
Total$849.20
Prep & plate
Track what gets made vs sold.
Prep batches log what hit the line. Sales tell us what left the line. Variance lands on the day it happens, not 30 days late on the P&L.
- Prep batches by recipe and station
- Daily variance, not monthly surprises
- Throw-aways tagged by reason and cost
Variance, daily.
Plate cost variance · today
1 flagBurger · house$3.20$3.18−$0.02
Carne asada$5.40$6.10+$0.70
House salad$1.85$1.92+$0.07
Margherita pizza$2.80$2.78−$0.02
Compared to your costed recipe spec
Counts
Counts that take minutes, not nights.
Spot counts on the phone, organized by station and shelf. Compare to expected on-hand, see the dollar gap, close it. No more Sunday-night count parties.
- Walk-the-shelf count flow on a phone
- Expected vs actual in dollars, per shelf
- Counts logged by who, when, and at which site
Walk it. Done.
Spot count · Sun PM
Counted by Lena · 11 min
Walk-in · meat$1,240$1,210−$30
Walk-in · produce$480$472−$8
Dry · spices$220$220−$0
Bar · spirits$1,860$1,842−$18
✦ How it works
Three steps. Margin protected in under two weeks.
- 1
Step 1
Map your line
Bring your par list and a few invoices. We structure them.
- 2
Step 2
Plug in your data
Recipes, costs, sales, connected so variance is real-time.
- 3
Step 3
Run the numbers
Daily variance, weekly recap. You catch the leak before it costs you the month.
What changes
Double-digit margins, in a 3-5% industry.
Quantobasta
Mexico
New concept launched with cost control from day one.
25-30% margin
Tapiz Bistro
opened 2024
Held margins steady while opening a second location.
20-25% margin
Industry average
full-service
The benchmark Codex operators beat.
3-5% margin
30 minutes · No slides
Bring one high-volume dish.
We'll walk a real count and a real prep through Codex live and show you the leak in dollars.
✦ Control your margins
See exactly where your money is going.
Bring one high-volume dish. We'll walk a real count and a real prep through Codex and show you the leak.
Inventory questions, answered.
✦ The rest of the toolbox