Rowcorder
All Use Cases
🛒Retail & Hospitality

Restaurant stock counts without the midnight spreadsheet

Walk your storage areas and get a complete ingredient inventory with quantities and expiry concerns.

Count your stockTry it now

The problem

1

Restaurant inventory counts happen at 2 AM when the kitchen closes — staff are tired and counts are inaccurate.

2

Swiss and European operators report 18-25 hours/month of manual F&B inventory administration.

3

Food cost control requires accurate, regular stock counts — but the friction of manual counting means it's done too rarely.

How Rowcorder solves it

Walk through your cold room, dry storage, and prep areas recording. Rowcorder creates a complete stock count with categories, estimated quantities, and expiry flags.

How it works

1

Walk storage areas

Film fridges, freezers, dry storage, and prep areas

2

AI counts stock

Items identified with quantities, categories, and expiry flags

3

Control food cost

Export for F&B cost analysis and ordering decisions

What your spreadsheet contains

Item
Category
Quantity estimate
Location
Condition
Expiry concern

Who uses this

Restaurant managersF&B controllersKitchen managersMulti-unit operators

Industry context

Restaurant inventory management in Europe is highly fragmented. Operators tolerate €50-150/month for tools that clearly reduce food waste and improve margins.

Compliance & regulations

EU food businesses must maintain accurate records for VAT, food safety, and waste. Automated inventory improves both compliance and food-cost percentage control.

Restaurant stock counts without the midnight spreadsheet

Walk your storage areas and get a complete ingredient inventory with quantities and expiry concerns.

Count your stock