Sideworks inventory management software turns your weekly count into a 10-minute job on a phone and hands you a correct order list when it's done. Count in the order you walk your storage, hand counts to staff with a no-login link, and see what's below par grouped by vendor — with the quantity to order already worked out. Built for restaurants, bars, cafés, and food halls.
Most kitchens still count on paper, type it into a spreadsheet later, and overwrite last week's numbers. There's no history, no idea how much to order or from whom, and no way to know if the count even happened. Sideworks keeps every count, does the math, and tells you who counted.
Start from a template, import your existing spreadsheet, or add items by hand. Categories, storage areas, and vendors come along.
Assign a count and staff open it from a link on their phone. Every entry autosaves, so a dead battery doesn't mean starting over.
Below-par items grouped by vendor with suggested quantities rounded up to the case — ready to copy or email.
Pick a template (restaurant, bar, café, food hall stall) or import your spreadsheet. Set par, cost, vendor, and count unit per item.
Run it yourself or assign it to staff. Items follow your walk order — walk-in, dry storage, bar — with big inputs and case + each math.
Get the below-par order list by vendor, mark it ordered and received, and watch inventory value and usage over time.
Walk-order lists, big number inputs with +/− steppers, ¼ ½ ¾ quick buttons for open bottles, and cases + loose units converted automatically.
Last count is hidden by default so staff count the shelf, not the spreadsheet. Counts that swing more than 3× get flagged before submit.
Send a count to any staff member with a no-login link, or schedule it — “full count every Sunday at 10pm.” You're notified when it's submitted.
Below-par items grouped by vendor with suggested quantities rounded to pack size. Copy, email the vendor, then mark ordered and received.
See when a vendor's cost moves between counts — “Chicken breast $3.20 → $3.58/lb (+12%)” — before it quietly eats your margin.
Inventory value by category over time, usage between counts, days on hand, variance flags, and count compliance — who counted and when.
Counts show up where your team already works — due and in-progress counts appear as tasks on the dashboard and checklists.
Open and close checklists with photo proof, right next to today's count.
Not ready to switch? Start with our free spreadsheet template — then import it when you are.
Checklists, scheduling, feedback, maintenance, and inventory in one app.
Three ways: start from a template (full-service restaurant, bar, café, or food hall stall) and delete what you don’t carry, import your existing inventory spreadsheet (CSV or XLSX) with automatic column matching, or add items one at a time. Most managers are set up in about 10 minutes.
Yes. Assign a count to a staff member and they get a link that opens the count screen on their phone — no login. You can also schedule counts, like a full count every Sunday night assigned to your closer. Every entry autosaves, so if they get pulled to the line they pick up where they left off.
A blind count hides the previous number while staff count, so they record what’s actually on the shelf instead of copying last week. Sideworks hides the last count by default (tap to reveal) and flags any count that jumps or drops more than 3× versus recent counts, so typos get caught before submit.
Every item has a par level. After a count, Sideworks lists what’s below par, grouped by vendor, with a suggested quantity that fills you back to par — rounded up to the pack size. Copy it as text, email it to the vendor, then mark it ordered and received.
Both, split by item. Flag high-value, fast-moving items (proteins, liquor) as daily for a short 10–20 item count, and run a full count weekly. That matches how most operators actually work — a daily count of 200 items never happens.
Not today. Sideworks inventory focuses on fast, accurate counts, inventory value, usage between counts, price change alerts, and a correct order list. Recipe costing and theoretical vs. actual food cost require POS sales data and aren’t included.
Yes. Inventory is included on the free tier with no credit card, alongside checklists, scheduling, feedback, and maintenance.
Mobile counts, par-level ordering, and inventory value in one app. Free to start — no credit card required.