Faster counts
Stock counts run on mobile, with pattern recognition, even offline, and syncs when you're done.
Wastage tracking
Turn wastage into a number you can act on
Stockifi puts a real cost on what you waste and shows it against what you use. It stops hiding in your variance.
How it works
See the cost in spoilage and mistakes
Plenty of what a kitchen loses never shows up in the numbers. A spoiled case of produce, or a tray dropped on the pass, is real cost that disappears into your variance. Capturing it gives every loss a number, by ingredient.
Marked on the spot
Staff mark a loss in the app the moment it happens.
Priced at cost
Each loss takes the ingredient's current price and feeds your food cost.
Waste costed
Waste and spoilage are logged at cost, so the numbers mean something when you close a count.
Usage tracked
Stockifi compares what your kitchen consumed every period against what its recipes called for.
Recipe accuracy
Every dish is costed from live ingredient prices, so margins reflect what you actually pay.
Questions about wastage tracking
What operators ask before a demo. Still unsure? Reach out and we'll help.
Spoilage, cooking mistakes, and over-production. Each entry is tagged by ingredient and reason, which lands the cost in the right place.
That is handled by recipe yield rather than waste capture. You set how much of an ingredient a recipe actually uses, and Stockifi costs the trim into every portion for you. Wastage capture is for losses outside the recipe, like spoilage or a dropped tray.
Variance is the whole gap between expected and actual usage. Wastage is one cause of it. Capturing waste moves that loss out of the unexplained gap and into a number you can act on.
No. An entry takes seconds on the app. The line keeps moving and the loss still gets captured.
No. Even capturing your highest-cost items, like proteins, surfaces where most of the money goes, and you can widen it from there.