The simplest way for small cafes and restaurants to track inventory, see exactly what's being wasted, and stop losing thousands a year to forgotten ingredients.
Most small venues track stock with a whiteboard, a paper sheet, or memory. It works — until it doesn't. By then, hundreds of dollars have already gone in the bin this month.
You order extra "just in case" — half of it expires before service Friday.
The cream that was hiding behind the eggs. The salmon nobody noticed. Gone.
No one told you the avocados were down to two. Now you're 86'ing the brunch special.
You feel the pinch on margins but can't point to the cause. It's invisible — until now.
Log every ingredient once. See current stock, expiry dates, and reorder points at a glance. Items below threshold flag automatically — you'll never be caught short again.
Works on any phone. No training needed. Add an item in 15 seconds.
When something gets binned, tap it in. FreshTrack instantly turns it into a dollar figure. Your team sees the cost. The owner sees the trend. Everyone stops wasting.
Reasons tracked: expired, spoiled, overcooked, dropped, over-prepared.
Salmon expiring tomorrow? Put it on today's special instead of binning it Friday. Milk down to one bottle? Reorder before tomorrow's brunch rush. Small nudges, real savings.
Email and in-app alerts. Configurable per item.
If FreshTrack saves you even $200 a month in waste — and it will — you're already 4× ahead.
FreshTrack is built and supported in Sydney. Real product, real prices in AUD, real support from someone who'll actually pick up the phone.
Try it free for 30 days