Kitchens lose money in the gap between the shelf and the till.

Most restaurants already know their food cost is too high. What they cannot tell you is where it went. The stock count says one thing, the POS says another, the invoice says a third, and reconciling them is somebody's Sunday.

The usual answer is more reports. Ours is a single append-only event log: every count, receipt, transfer, sale and waste entry writes to the same place, and nothing is ever quietly overwritten. Variance stops being an argument between systems and becomes a number you can follow back to the shift it happened on.

That constraint is unglamorous and it is the whole product. Everything else — the scanning, the forecasting, the purchase orders — is what becomes possible once the underlying record is trustworthy.