Restaurant Inventory, Without the Headache
Running a restaurant is hard enough. Inventory shouldn’t add to it.
Service is intense. Margins are thin.
ScanX takes inventory out of your way—so your team can focus on food and guests.
The everyday inventory problems
01
Stock counts don’t match reality after service
02
High wastage from over-ordering and poor FIFO
03
Manual entries done late, inconsistently, or skipped entirely
04
No clear view of what was used vs what was wasted
When inventory doesn’t match the kitchen, costs quietly leak.
How ScanX works in real kitchens
One system, every outlet
Ingredients are scanned on delivery. Batches are tracked as prep happens.
Usage captured automatically
As food is served, inventory is updated automatically—no end-of-day guesswork.
No manual procurement entries
Invoices are ingested using AI. No typing, no missed items.
Recipes mapped to ingredients
Every dish maps directly to raw materials, so consumption is always accurate.
FIFO by default
Older stock gets used first, reducing spoilage without extra effort.
Real-time visibility for managers
See actual stock levels anytime—without chasing the kitchen.
The result
Lower food cost leakage
Fewer surprises during stock audits
A calmer, faster close-of-day routine
ScanX helps restaurants stay in control without slowing service.
Built for kitchens that can’t afford slow systems
See how ScanX works in a real restaurant setup.