Build a Restaurant Inventory App with AI: Par Levels, Orders and Wastage

A restaurant inventory app should turn a ten-minute count at close into tomorrow's order. Tell Mythex your ingredients, units, suppliers and par levels, and it builds the stock app with a count screen for phones, an order list and a wastage log, all on a real database with a history you can trust.

Who it's for

Kitchens counting stock on a clipboard, ordering from memory, and keeping a spreadsheet that breaks the moment the sous chef and the head chef both edit it.

What you can build

Ingredients counted in kg, litres, bunches and cases
Par levels for each order day
A phone count screen sorted by walk-in, dry store and bar
An order list per supplier with cut-off times
Wastage logged with a reason every night
Price history per item from supplier invoices

Set par levels per order day

A par level is how much you want on the shelf after delivery. Because Friday's delivery has to carry you through the weekend, its par is higher than Tuesday's. Give each ingredient a par for each delivery day, and the order becomes par minus what you counted. Orders get consistent, and the new sous chef can place one without guessing.

Par per item per delivery day
Order = par minus count
Rounded to the supplier's pack size

Count where the stock lives

Sort the count screen in the order you walk the kitchen: walk-in, freezer, dry store, bar. Big buttons and kitchen units make it quick on a phone with wet hands. Each count is saved with who did it and when, so a strange number can be checked the next morning.

Log wastage every night

Even rough wastage numbers help. Log each item with a reason (spoiled, over-prepped, dropped, returned by a guest). After a few weeks the pattern shows which prep quantities are too high and which ingredients spoil before use, which is often the fastest way to lower food cost without changing the menu.

Mistakes to avoid

Do not track hundreds of items on day one; start with the thirty that make up most of your spend. Do not ignore supplier cut-offs; put the order deadline on each supplier and a reminder before it. And keep a backup supplier listed for key items like fish and dairy.

A prompt to start from

Build a kitchen inventory app for my restaurant. Ingredients have a unit (kg, litre, bunch, case), storage area, supplier, pack size and a par level for each delivery day. Staff count stock on a phone, sorted by storage area, and the app creates an order list per supplier showing the order cut-off time. Add a nightly wastage log with reasons and a weekly wastage cost report.

Questions

Can staff count stock on a phone?

Yes. Ask for a phone-first count screen sorted by storage area. The published app opens in any phone browser, and on Pro it can become an Android and iPhone app.

Can it create purchase orders?

Yes. It can list what to order per supplier from par levels and counts. Sending the order by email needs an email provider you connect.

Can it link stock to my menu dishes?

Yes, if you enter recipes with quantities per dish. Then sales imported from your POS can estimate usage, and the count shows the gap.

Do I need to code?

No. You describe the stock and process in chat and change it the same way. On Pro you can edit the code yourself.

Is it free?

The Free plan needs no card and gives daily credits to build and publish. Pro is $25/month and adds a custom domain, code editing, export and GitHub.

Templates to start from

Italian Restaurant Website Template — Filterable menu with dish detail pages
Fashion Storefront Template — Working cart and stockists directory
Inventory Tracker Template — Stock alerts with demand forecasts

Guide

How to build an inventory management app

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