Count the Crumbs
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TODAY DELIVERIES JSK JUNIPER STREET KITCHEN14MENUOPEN 20.0TOMATOESSALMONEGGSINVOICE TOMATOESLETTUCEBUTTER36°FSALMON SPECIALSduck · 24 THIS WEEKMayaPriyaLuisAna54h

Every dollar of food walks in the back door.

Stop guessing where the food money went.

Inventory, deliveries, recipe costs and crew for restaurants. Follow it from the back door to the bottom line.

See it with your menu →Take the tour
BEFORE SERVICE TODAYSAMPLE
Juniper Street Kitchen
BACK DOOR2 TO CHECK
WALK-IN2 CRITICALLY LOW
OFFICEFOOD COST 25.1% THIS WEEK

Why it matters

What’s at stake in the back of house.

On margins this thin, every point of food cost counts. Typical numbers for a full-service restaurant:

  • 3–5%profit margin at a typical full-service restaurant
  • 28–35%of food sales goes back out as food cost
  • 4–10%of food bought is thrown out before it reaches a plate

Industry estimates, not results from Count the Crumbs customers. Sources: Restaurant365 (margins), NetSuite (food cost), Sodexo and LeanPath (waste).

WHAT IT DOES FOR YOU

Count less. Know more.

Help with the busywork of the kitchen office, and you decide what actually goes out.

Agents One for each job in the restaurant. You decide how much each one does alone. COMING SOON

Ask Crumb Ask about your costs, sales and stock in plain English. It answers from your own records.

AI scheduling Drafts the whole schedule from your sales, everyone’s availability and your rules. Any dates. You look it over and approve. COMING SOON

Ordering Drafts each supplier’s order from your sales, stock and what’s already coming. You start from a draft, not a blank page. Review it, then send. COMING SOON

THE PRODUCT

Six rooms. Six pages.

The walk you just took is the app. Every room is a page, and they all share the same counts, costs and people.

01BACK DOOR
Line drawing of the back door: a driver with a hand truck and the manager checking an invoice

Orders

Orders and deliveries by day and week, drafts apart from sent.

See Orders →
02WALK-IN
Line drawing of the walk-in cooler with labelled cases and a cook counting

Inventory

Count by storage area and see what’s low before it runs out.

See Inventory →
03KITCHEN
Line drawing of the kitchen with the range, reach-in and a cook plating

Recipes

Every dish costed at today’s prices, with its food-cost %.

See Recipes →
04DINING ROOM
Line drawing of the dining room with the bar, guests and a specials board

Finances

Sales, costs and labor by month. Missing shows as missing.

See Finances →
05CREW ROOM
Line drawing of the crew room with lockers and the week’s schedule board

Crew

Schedule, shifts, people and messages, with who’s over hours.

See Crew →
06OFFICE
Line drawing of the office with the owner at a desk and a chart on the monitor

Crumb check

Your numbers as quick questions: did I make money this month?

See Crumb check →
HOW IT BEHAVES

Built the way a kitchen runs.

Your phone counts.In the browser on any phone. Apps are coming soon.
AI reads, you review.Nothing is saved or sent until you say so.
Missing isn’t zero.Gaps show as gaps, never $0.
Your units, your shelves.Cases, lbs or each, by storage area.
QUESTIONS

Fair questions.

01How long does setup take?

Start with your storage areas and the ingredients you count most. Costs fill in as you record deliveries. You don’t need every recipe on day one.

02Will my staff use it?

Anyone on the team can count from their phone with + and −. The money stays with you.

03I already have a POS.

Keep it. A live POS connection isn’t ready yet, so sales come in through order entry or an import for now.

04What does it cost?

Plan prices aren’t published yet. Request a demo and we’ll price Count the Crumbs for your restaurant before you commit.

05What does it run on?

In your browser today. Mac, Windows, iPhone and iPad apps are coming soon.

06How is it different from MarketMan or Restaurant365?

MarketMan covers more POS and accounting connections today, and Restaurant365 is an all-in-one suite with accounting and payroll. Count the Crumbs puts the back of house first: counts, deliveries, recipe costs and crew in one place.

Compare with MarketMan →Compare with Restaurant365 →

See it with your menu.

On a call we go through one delivery, one count and one of your dishes. No payment, nothing to set up.

See it with your menu Take the tour first
The restaurant building drawn in ink across the bottom of the page