Count session
Current stock recorded by location.
Restaurant ordering software built from real inventory counts
Countertop turns count sessions into vendor-ready order quantities so teams stop guessing what to buy each week.
Ordering workflow preview
PAR compare
Shortages calculated item by item.
Vendor minimums
Order quantities rounded by pack size.
Order export
Vendor-grouped output ready to send.
Why manual ordering breaks down
Orders guessed from memory
When counts are skipped, orders drift and waste climbs.
Over-ordering
Teams buy too much to stay “safe,” then tie up cash in stock.
Under-ordering
Core items run out and service gets disrupted.
No consistent PAR process
Every buyer uses different assumptions and order sheets.
How Countertop handles restaurant ordering
Use count sessions
Count by location from phone, tablet, or desktop.
Compare against PAR
See which items are below target levels.
Calculate shortages and orders
Generate order quantities with vendor minimums applied.
Better than manual ordering sheets
Single source of truth
Counts and order logic live in one system instead of separate files.
Fewer arithmetic errors
Shortages and vendor quantities are calculated automatically.
Clear vendor grouping
Order runs are grouped by vendor and export-ready.
Auditable history
Review past counts, orders, and item changes in reports.
Common use cases
Weekly kitchen orders
Keep prep staples stocked without overbuying.
Bar orders
Run beverage replenishment from verified counts.
Vendor-specific runs
Prepare clean order lists for each supplier.
Multi-location checks
Compare store ordering habits from shared reports.
FAQ
Can Countertop round quantities to vendor minimums?
Yes. Minimum order quantities and pack behavior can be applied before export.
Can I use ordering features without changing my whole workflow?
Yes. Teams often start by using count + order workflows for one vendor first.
Use ordering software based on real counts
Count inventory once, then produce cleaner vendor orders in minutes.