hardt. → Inventory
Restaurant Inventory Management

Count less. Order smarter.
Waste nothing.

Track every item across every storage location. When stock hits par, hardt. generates the purchase order automatically.

Get Started Free See All Features
Track every item.
Order exactly what you need.
Food cost variance closed
1–3%
Time spent on manual counts
−60%
Auto PO accuracy
Line-level
Waste visibility
By category
Inventory
Restaurant inventory that runs
on data, not memory.
Most restaurants track inventory on a clipboard or a spreadsheet that's always a week behind.
● Counts

Live inventory counts.
Across every location.

Track every ingredient across every storage area — walk-in, dry storage, bar, prep line. Counts update when you receive an order, log waste, or complete a.

  • Item-level tracking with unit of measure conversion
  • Multi-location storage area support
  • Physical count sheets generated and submitted from any device
  • Variance reports show shrinkage, waste, and count discrepancies
Inventory — Walk-In
Live
Item On Hand Par Status
Chicken Breast8 lb40 lbLow
Romaine Hearts3 cs4 csOK
Heavy Cream2 qt8 qtLow
Tomatoes22 lb25 lbOK
⚡ 2 items below par · Auto PO queued
● Purchasing

Purchase orders that
write themselves.

When an item hits its reorder point, hardt. generates a purchase order to the right vendor with the right quantity at the last negotiated price.

  • Auto-generated POs based on par levels and reorder points
  • Vendor assignments per item with last-cost tracking
  • Approve, edit, or auto-send — configurable per vendor
  • PO history with delivery status and variance tracking
Purchase Order · Auto-Generated
⚡ Auto PO
Primary Produce Vendor · PO-2026-0247 · Mar 12, 2026
ItemOn HandParOrder
Chicken Breast 40lb8 lb40 lb32 lb
Heavy Cream qt2 qt8 qt6 qt
2 items · Est. $186.40
Approve & Send
● Prep Lists

Prep lists built from
what's actually in the kitchen.

Every morning, hardt. calculates exactly what needs to be prepped based on current on-hand quantities and your par settings.

  • Auto-generated from current inventory and par levels every morning
  • Displayed on the kiosk for kitchen staff at clock-in
  • Completion tracked in real time — managers see progress live
  • Carries forward any incomplete items from the prior shift
Prep List · Today
Auto-generated 6:00 AM
✓
Chicken Breast — portion 40 x 6oz
Done
✓
Romaine — chop 8 lbs
Done
Sauce base — 3 qt batch
Pending
Garlic — mince 2 lbs
Pending
2 of 4 complete · 2 items remaining
How It Works
Set your pars once.
Let inventory run itself.
01

Build your item catalog

Add every ingredient with its unit of measure, storage location, par level, reorder point, and vendor assignment. Takes about an hour to set up a full catalog.

02

Counts flow in automatically

Receiving updates on-hand quantities the moment a delivery is confirmed. Waste logs deduct immediately. Physical counts are reconciled on the spot.

03

Orders and prep happen on their own

POs generate when items hit reorder points. Prep lists build each morning from what's in stock. You manage exceptions —

Common Questions
Restaurant inventory management FAQ
How does hardt. handle recipe costing and menu engineering?
Every inventory item has a unit cost that updates when receiving is confirmed.
Can I track inventory across multiple locations?
Yes. Each unit has its own inventory, its own pars, and its own purchasing.
How often should we do physical counts?
hardt. supports daily, weekly, or cycle counts — whichever cadence fits your operation.
Does hardt. track food waste?
Yes. Staff can log waste with a category (spoilage, prep loss, over-production, breakage) directly from the kiosk.

Inventory that runs on data,
not the honor system.

hardt. is in early access. Tell us about your restaurant and we'll get you set up — usually within a day.

Get Started