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Restaurant purchasing and invoice software

Spend the afternoon in the kitchen, not the office.

Connected suppliers send their invoices straight in, and others email a PDF that RESTOCK reads. Prices stay current, hikes get flagged, and tomorrow's order is already built: you glance, adjust, send, and you're done with the office.

Book a demo See the order book

In English or in French, with a team that answers in both.

A product record in RESTOCK: photos, formats, supplier origins, stock, latest price, recipe usage and an add-to-order button

Put the binder down. Invoices, already entered.

The product list in RESTOCK: distributors, categories, quantities, minimum and maximum, last prices and price changes
  • 01
    Invoices in

    Connected distributors send invoices straight into RESTOCK, with months of purchase history behind them, so you start with your real numbers, not a blank page.

  • 02
    Price change

    When a supplier moves a price, it's flagged on the product list while you can still change the order, the portion or the menu price.

    Price alerts: set a minimum and a maximum price on a product, and RESTOCK alerts you when an invoice goes outside them.

  • 03
    Your supplier catalog

    Every product you buy (formats, categories, allergens) assembles itself from your invoices into one live directory. It's the backbone the rest of RESTOCK stands on: recipes price themselves from it, counts walk through it, orders come off it.

Less cash sitting on the shelf. Nothing forgotten on a Friday night.

RESTOCK AI

Tomorrow's order is ready before you ask.

RESTOCK AI keeps tomorrow's order ready for each supplier, built from what you actually sell and go through. You glance at it, adjust what only you know, and send it. Sunday afternoon goes back to being Sunday afternoon.

The order book in RESTOCK: products grouped by distributor, with stock, minimum and maximum, formats, prices and quantities to order
One order per supplier, ready to send It learns your pace from your own history: minimum quantities set themselves, and the order book fills when stock runs down to them.
A catalog that builds itself Formats and categories from your invoices, allergens carried on every product, one catalog for every location.

All your suppliers, in one place

Invoices land where they belong, priced and sorted, without anyone keying them in, so the cost side of the business keeps itself up to date.

  • Pepsi
  • Sysco
  • GFS
  • Costco
  • SAQ
  • Labatt
  • Molson
  • US Foods
  • LCBO
  • Can-Am
  • FLB
  • Dubé Loiselle
  • J.G. Fruits
  • Hector Larivée
  • Syntas

Questions, answered.

How do my invoices get in?

Three ways, and we set them up with you: connected suppliers send them automatically, others email a PDF that RESTOCK reads, and anything left can be entered by hand. Most kitchens end up with a mix. The point is that the numbers land either way.

What about my smaller suppliers?

Bring them. The fruit guy who invoices on paper still fits: his products live in the same catalog and count in the same cost.

How does RESTOCK AI learn my minimums?

From your own buying and selling. Give it a little history and it sets minimum quantities product by product. You stay in charge of the ones only you can know.

Can I still change an order before it goes out?

Always. The order book proposes; you dispose. Bump the gin for the long weekend, cut the case you know you won't use, then send it.

The rest of the system

Every part of RESTOCK reads from the same numbers.

Integrations →Your POS and your distributors, connected Food cost →Actual vs. theoretical cost Recipes →Every plate, priced Inventory →Counts that don't eat a day CLOCK →Scheduling, punches, payroll ratio Hardware →A scale, a sensor and a label printer

Run the place. Not the paperwork.

Thirty minutes with one of our advisors.

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