Stockr wasn't designed in a boardroom. It was built from 23 years of working in hospitality — feeling the real pain points, and deciding to fix them.
After more than two decades running venues, we'd seen every workaround — spreadsheets, whiteboards, guesswork. Food cost blowouts discovered weeks after the fact. Supplier overcharges that went unnoticed. Stock counts that took half a Sunday and still weren't accurate. The tools that existed were either too complex, too expensive, or built by people who'd never worked a service. So we built Stockr.
That's why Stockr has three tiers. A small café doing 10k a week deserves the same clarity over their numbers as a 20-venue group. Stockr scales with you — from your first stock count to your hundredth venue. Every operator deserves to know their food cost tonight, not three weeks after month end.
Stockr automates the manual work that drains your team's time and your venue's profit. Less time counting. Less time chasing invoices. Less money lost to waste and overcharging. More time doing what you do best — running a great venue.
Join the operators already running a tighter back-of-house with Stockr.
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