A single alphabetical list makes counts take twice as long
Organize ingredients by storage location — walk-in, dry storage, freezer, prep area. Count one area at a time instead of hunting through one list.
Inventory counts waste hours when the list doesn't match the shelf
You're in the walk-in cooler checking a list that has dry goods, frozen items, and produce all mixed together. You keep walking back and forth. The count takes twice as long.
- One giant list that doesn't match your physical layout
- Walking back and forth between locations during counts
- Easy to miss items when the list doesn't match the shelf
Organize by location. Count by location. Finish faster.
When it's time to count inventory, you don't want to hunt through one giant list. Storage areas let you organize your ingredients by where they physically live — walk-in cooler, dry storage, freezer, prep area, wherever.
When you take inventory counts, you can work through one storage area at a time. This matches how you'd actually walk through your space, making counts faster and more accurate.
What you get
Match your layout
Create storage areas that match your physical spaces.
Count area by area
The count sheet matches what's on the shelf in front of you.
Faster, accurate counts
When the list matches the location, fewer items get missed.
How it works
Create your storage areas
Set up areas that match your layout — walk-in, dry storage, freezer, prep area.
Assign ingredients to locations
Tell the system where each ingredient lives.
Count by area
On count day, work through one area at a time. Only see what's in that location.
Why this matters
Count inventory the way you walk the floor.
Organizing by storage area makes inventory counts faster and reduces the chance of missing something. It's a small organizational feature that makes a noticeable difference on count day.
Frequently asked questions
Make inventory counts faster and less painful
Organize by location and count the way you actually walk your kitchen.