For a concept built on everything being made fresh every day, there is no slack in the inventory. El Camino has run a California-style taqueria across five locations in and around Oslo since 2015. Guests build their own burrito, taco, or bowl from a short list of components, with tortillas pressed on site and salsas made in-house. What each kitchen uses on a given day depends on what guests decide to order.
Yiğit Er, Operations Manager and co-owner, keeps the numbers in order across all five sites. His background is in hotel operations, where cost discipline is part of the daily rhythm rather than a monthly catch-up. At El Camino, the scale and the concept make ingredient cost control a particular challenge. “With running five locations, ingredient costs are easy to fall behind on,” he says.
Before Stockifi, running inventory across five locations was a heavier lift. Getting each site counted and pulling the results together took time the team had to deliberately carve out. The process had a way of taking over.
Stockifi changed the routine. Each location does its count in the app and invoices are read automatically, so recipe costs update as supplier prices change rather than weeks later. “Stockifi has made staying on top of them genuinely simple, and the stock counting is faster with the app,” Yiğit says.
The bigger shift is in what Yiğit can now see. Across five kitchens running the same concept, small differences between locations are easy to miss when the data is always a step behind. With the picture current, the comparison is immediate. “I can put one location next to another and see exactly where they differ,” he says. “It’s taken a real weight off and the team is not buried in inventory the way it used to be.”
Next time you’re in Oslo or Sandvika, stop by and build your own plate. The tortillas are pressed fresh every day and everything on it is made on site. They’re at Bjørvika, Bogstadveien, Frogner, Skøyen, and Sandvika. Find your nearest at elcamino.no.
