InvenLogPerishable accountability from walk-in to plate
Restaurants, commissaries, grocery and food-service operators use InvenLog's CATTS lifecycle to track lots, control food cost, automate expiry alerts, and stay recall-ready — all on one auditable platform.
Food-cost shrink
Untracked spoilage and over-ordering quietly drain margins you can't recover.
Recall readiness
When a supplier flags a recall, can you trace every affected lot in minutes — not days?
Expiry waste
Short-dated product expires on the shelf before it ever reaches a plate.
Compliance & audit
Health inspectors and franchise auditors demand a defensible, date-stamped trail.
Built for perishable operations
Every feature maps to the realities of food service — short shelf lives, tight margins, and non-negotiable food-safety compliance.
Lot & batch tracking
Trace every ingredient back to its delivery lot — recall-ready in seconds, not spreadsheets.
FIFO food costing
First-in-first-out valuation matches recorded cost to actual usage for accurate plate cost.
Expiration alerts
Automatically flag lots nearing expiry before they become shrink, with date-stamped audit logs.
Waste & disposal logs
Document spoilage and disposal with a defensible trail for health and franchise audits.
Cold-chain storage zones
Dry, cold and frozen zone accountability with bin-level tracking across every facility.
Reorder forecasting
Predictive par levels tuned to your sell-through so staples never run dry or overstock.
The CATTS lifecycle, applied to food service
Seven accountable stages that follow your inventory from intake to insight.
C
Catalog
SKU every ingredient, lot and batch with barcodes & conditions.
A
Accounting
FIFO valuation and food-cost reporting per category.
S
Storage
Dry, cold and frozen zones with bin-level accountability.
S
Manufacturing
Prep sheets and recipe BOMs for batch production.
T
Track
Supplier-to-kitchen transit and receiving visibility.
T
Trace
Lot-to-plate recall trail and disposal history.
S
Summary
Food-cost, waste and turnover KPIs by category.
Start with a ready-made restaurant catalog
New subscribers can apply the pre-built Restaurant template to instantly populate categories — proteins, produce, dairy, bar & spirits, smallwares and more — then customize from there.
- 10 restaurant-specific categories auto-populated
- Cold-chain zones pre-mapped for dry, cold & frozen
- FIFO valuation enabled for perishable costing
- Expiration alerts ready out of the box
Frequently asked questions
Common questions from food-service operators evaluating InvenLog.
How does InvenLog track food cost for restaurants?
InvenLog uses first-in-first-out (FIFO) valuation to match the recorded cost of each lot to its actual usage, giving you an accurate plate cost as inventory is consumed rather than relying on static average prices.
How can I trace ingredients during a food recall?
Every ingredient is tracked by lot and batch, so when a supplier flags a recall you can trace every affected lot across your facilities in seconds and produce a defensible audit trail for inspectors.
Does InvenLog send expiration alerts for perishables?
Yes. InvenLog automatically flags lots nearing their expiration date before they become shrink, with date-stamped alerts so your team can use, mark down, or dispose of short-dated stock in time.
Can it handle cold and frozen storage zones?
Yes. InvenLog supports dry, cold and frozen storage zones with bin-level accountability, so you can track capacity and conditions across every walk-in, cooler and freezer.
Is there a pre-built catalog for restaurants?
Yes. New subscribers can apply the ready-made Restaurant template to instantly populate categories — proteins, produce, dairy, bar and spirits, smallwares and more — then customize from there.
Make every ingredient accountable
Start a 7-day trial — no credit card required.