Everything Open Pantry does for hospitality venues

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 have the day’s sales come in from your POS, whichever one you use.

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.

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.

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, you can add them yourself and order from them the same way.

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.

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.

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.

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.