Open Pantry for Restaurants
Everything Open Pantry does for hospitality venues
Open Pantry is one system for the buying side of a venue: it puts every supplier you order from in one place, keeps the lists you reorder from, tracks what you are holding and what you counted, and costs every dish off the prices you actually paid so you can see the margin move when your suppliers move. Ordering is free for venues; the costing, inventory and reporting features sit on a paid plan. Each feature below has its own page explaining exactly how it works.
Ordering is free for venues. 5,000+ venues order from 600+ suppliers through Open Pantry.
- Venues ordering through Open Pantry
- 5,000+
- Suppliers you can order from
- 600+
- Cost for a venue to order
- $0
- Venue features, each with its own page
- 9
Order from your suppliers
Every supplier in one place, and the lists that mean you never rebuild the same order twice.
Restaurant Ordering Platform
Every supplier you buy from in one place — browse, build one cart, and send each supplier their own order.
Learn more →Recurring Orders
Set the order you place every week to repeat every 7, 14 or 28 days, with the quantities already saved.
Learn more →Pantry & Preparation Lists
Named lists for the products you always buy, and prep lists that turn portions to make into what you still need to buy.
Learn more →Purchase History
Every order you have placed, searchable — what it cost, who placed it, and one tap to order it again.
Learn more →Know what you're holding
What is on the shelf, what it is worth, and what has quietly gone missing.
Know what you're making
What each dish costs you today, what you sold, and what never made it to a plate.
Reporting & Profit Insights
A live cost percentage on every dish, the ones pushed past their food-cost target listed for repricing, and profit against last period.
Learn more →Sales & Waste Tracking
Every write-off logged with a reason and who reported it, then reported back by reason, menu, item and staff member.
Learn more →POS Sales Integration
Import sales and waste from your till daily instead of retyping them, matched to the recipes they came from.
Learn more →Recommended by:
Open Pantry for venues — common questions
What can restaurants do with Open Pantry?
Order from every supplier you buy from in one place, set orders to repeat every 7, 14 or 28 days, keep pantry lists and preparation lists, search your whole purchase history and re-order in one tap, hold a balance and par level per product across your storage areas, run stocktakes with barcode scanning, cost every dish off your real supplier prices, log waste with a reason, and import your sales from your till each day.
How much does it cost a venue to use Open Pantry?
Ordering through Open Pantry is completely free for restaurants and venues, and that includes pantry lists, purchase history and re-ordering. Menu costing, inventory, stocktaking, preparation lists and the sales, waste and profit reporting built on them sit on a paid plan. The restaurant pricing page sets out what each tier includes, as it varies by country.
Do I have to use all of it, or can I start with one part?
You can start with one part. Most venues begin with ordering, because that is where the 6am phone calls and texts are, and add inventory, stocktaking and menu costing once the ordering is running. Every feature works on its own and works better alongside the others.
Are my suppliers already on Open Pantry?
There are more than 600 suppliers across Australia on the platform and over 5,000 venues ordering through it, so most kitchens find their main accounts are already there. If one of yours is not, tell us and we will talk to them.
Is Open Pantry a marketplace?
No. You keep your own supplier accounts, your own negotiated prices and your own relationships — Open Pantry is the software you order through, not a middleman that resells to you or sets your prices.
Does it work on a phone?
Yes. Ordering, pantry lists, stocktaking and the dashboards all work on a phone or tablet, which matters because stocktakes get counted in a coolroom and orders get placed on the floor rather than at a desk.
How do dish costs stay up to date?
Recipes are built from the products you actually buy, so a dish costs itself off your real prices rather than a figure typed in once. When a supplier price moves, the dishes using that ingredient recost, and any dish pushed past its food-cost target is listed for repricing rather than quietly losing margin.
Do I need to enter sales for the reporting to work?
Not for the costing side — dish cost percentages and food-cost against target come from your recipes and supplier prices alone. Sales add the revenue half, and they can be typed in, imported from a template, or synced from your point-of-sale system daily.
See what it costs you to put a dish on the pass
Ordering is free for venues. Menu costing, inventory and reporting are part of Menu Profit Manager.