About Stockpot

One platform for calm control over food costs.

Why we built this

Most restaurants lose money in the gap between what they think food costs and what it actually costs. Supplier prices drift week to week, invoices pile up unprocessed, recipes get costed once on a spreadsheet and never again, and by the time the numbers surface in the P&L, the margin is already gone.

Stockpot exists to close that gap. It was built for the restaurant owner, executive chef, or kitchen manager who wants one place where invoices, supplier prices, inventory, recipes, and sales connect, so pricing decisions are made from data, not gut feel.

What Stockpot does

• Reads your invoices for you. Drop a photo or PDF and AI extraction turns it into line items, updates stock, and records every price.
• Watches supplier prices. Every purchase builds a price history per product, and spikes above your threshold raise an alert before they eat your margin.
• Costs recipes with live data. Plate costs update as ingredient prices change, including yield, trim, and pack-size conversions.
• Keeps inventory honest. Sales imports deduct stock automatically, par levels drive reorder suggestions, and waste is logged and valued.
• Turns it into decisions. Dashboards and analytics show food-cost %, spend trends, dish profitability, and theoretical-vs-actual usage.

How we work

Stockpot is an independent product, built close to its users and improved continuously. We keep pricing simple, your data isolated per restaurant with row-level security, and every feature pointed at the same goal: protecting your margins without adding admin work to your day.

Get in touch

Questions, feedback, or interested in Stockpot for multiple locations? Contact us. We read everything.