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Culimise Inventory
Restaurant inventory and food costing

You’ve nailed labor.
Next is inventory.

Culimise tracks inventory, logs usage, and automatically calculates food cost percentages — so you stop guessing and start protecting margins.

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A chef checking inventory on a tablet in a restaurant kitchen

Free to use. No signup, no card. All templates and tools

Why Culimise

You track every hour. Track every case too.

Before

Food cost you only learn about at month end

With Culimise

Food cost % calculated automatically from beginning stock, purchases and ending inventory

Before

Menu prices that quietly fall behind

With Culimise

Recipes are costed from live ingredient and labor costs. Items over your target food cost % get a suggested new price, and you can update prices in bulk.

Before

Locked into one supplier's price

With Culimise

Map each item to two suppliers, each with its own item number, pack size and cost, and switch your primary supplier in a few clicks

Before

Price hikes you only notice on the statement

With Culimise

Receiving a delivery updates the supplier's cost, so price changes show up as they happen, not a month later

Before

Spreadsheets nobody trusts

With Culimise

Real-time stock levels with par and expiration tracking across every storage location

Before

Counts that eat your week

With Culimise

Physical counts with variance analysis, and spreadsheet import to get started fast

The details

Built for the middle of a shift, not just the end of the month.

The small things your team does every day, handled in the same place.

  • Par levels
  • Expiration tracking
  • Storage locations
  • Variance analysis
  • Purchase orders
  • Receive deliveries
  • Invoice scanning
  • Two suppliers per item
  • Supplier price changes
  • Recipe costing
  • Menu price suggestions
  • Bulk price updates
  • Waste log
  • Slow-moving report
  • Supplier scorecards
  • Team roles
  • Low-stock alerts
  • Needs Attention
  • Transfers between locations
  • CSV and XLSX import
  • Data export

Getting started

Your next step takes three steps

1

Start your 14-day free trial

Create your account and set up your restaurant. A card is required; you are charged when the trial ends unless you cancel first.

2

Add your items and suppliers

Bulk-import a CSV or XLSX, or add items one by one with par levels, suppliers and costs.

3

Count, order and receive

Run your first physical count, create purchase orders, and scan supplier invoices when deliveries arrive. Your food cost % calculates from your counts and purchases.

Features

Everything your kitchen needs to control food cost

One system from the loading dock to the line — replacing spreadsheets, clipboards, and guesswork.

WASTE BY REASONSpoiled$214Over-prep$151Dropped$88Expired$126

Waste Report

Log what was thrown away, why, and what it cost. See the pattern by item and by reason.

Chicken thighs +8%

Supplier price increase alerts

Know when a supplier raises a price, before it reaches your food cost and your margin.

ASupplier A$2.40 per lbPrimaryBSupplier B$2.25 per lbMake primary

Multiple suppliers per item

Map more than one supplier to an item, so switching your primary supplier is fast and easy.

Chicken breastReceived Oct 14 · Walk-inSuggested use by Oct 18

Automatic expiration suggestions

Shelf-life estimates suggest an expiration date for each item, so product gets used before it spoils.

WALK-INAvocadosSpinachCarrotsDRY STORAGEFlourRiceFREEZERChickenFishButter

Storage layout

Match the app to your physical storage layout. Drag items between locations and set their order, so counting follows the way you walk your shelves.

Olive oilOn hand 3 · Par 8PAROrder 5 cases

Reorder recommendations

Suggested order quantities based on your par levels, usage and supplier lead times.

DAYS SINCE LAST USE0 days$310 tied up

Slow-moving inventory

Spot the items sitting on the shelf and tying up your cash flow.

RibeyeExpectedCountedShort 5 lb · −$86

Variance analysis

Compare what you should have to what you counted, with the dollar loss per item, to spot waste, receiving errors and possible theft.

0.0×turns a yearDays on hand0Cash in stock$0

Inventory turnover rate

See how fast your stock turns and how many days it lasts, so you are not holding too much, or too little.

Illustrations use sample data.

Example

Your food cost, worked out the same way every time.

Food cost is what you started with, plus what you bought, minus what is left, divided by what you sold. Culimise does this from your counts and purchases, so the number is ready when you are.

What is a good food cost percentage?

Sample month, illustrative numbers

Beginning inventory
$8,000
+Purchases
$13,500
−Ending inventory
$7,500
=Cost of food used
$14,000
÷Food sales
$46,000
Food cost30.4%

Explore

Pick a feature. See it work.

Counts, orders and recipes all feed one number: your food cost.

Swipe or tap to explore. Click the picture to open its page.

Whole milk
Sealed cases (4 gal)
1
Open case (gal left)
1
Counted5 gal
Sample data.

Sealed cases and the open case are entered separately. The total is worked out for you.

Count it the way it is stored

Who it is for

Made for the kitchen you actually run.

  • Independent restaurantsCost every plate and count without the Sunday-night spreadsheet.
  • Chef-owners and GMsOne number for food cost, from the people who know the kitchen.
  • Bars and loungesOpen bottles tracked beside the sealed ones, with LiquorX.
  • Cafés and bakeriesPar levels and shelf life for the items that turn fastest.
  • Catering and commissaryPurchase orders and supplier prices for larger, busier prep.
  • Growing groupsAdd locations as you open them, with team roles for each.

Pricing

Pricing that pays for itself

One plan with all seven parts of the platform in it, priced per location. No tiers to compare.

Save 10%
$2,581.20/yr per location

Billed once a year. That is $215.10 a month, or about $7.07 a day.

See the full breakdown

Card required to start. Your card is charged automatically when the trial ends unless you cancel before then. Cancel anytime.

14-day free trial · Cancel anytime

Next is inventory. Run it on real numbers.

  • Count and order at the same time. Counting and ordering just got easier: do both in one pass.
  • Catch food cost creep early. Supplier price increase alerts reach you before they hit your margin.
  • Switching suppliers is easy. Keep multiple suppliers and change your primary one any time.

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