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Restaurant stock management in Malta.

By OARC Digital — operators who run Louisiana Mama · Palino · Calli Bistro.

You run out of mozzarella mid-service. The chef knew Tuesday — nobody wrote it down. You order 20 cases when you needed 2.

For your guest: Their favourite dish is on the menu — not sold out mid-service.

Not $169/mo inventory software — 3 questions at close, 30 seconds.

You tell us what's in your kitchen. We tell you when to order more.

1
Closing check
3 questions · 30 sec
2
Mozzarella low
Order by Tuesday
3
Never 86
Bestseller stays on

3 questions → learn → order list → never run out.

Pre-loaded with 30 common Malta ingredients. Remove what you don't use.

01
3 questions
30 sec at close
02
Usage learns
Week 4 accurate
03
Low stock alert
Before service
04
Order list
By supplier · day

Run out mid-service vs order before Friday.

3 questions at close — 30 seconds. INVENTORY learns what you use each week.

LOW STOCK · BEFORE FRIDAY SERVICE
Mozzarella — 1 case left
You use ~3/week · order by Tuesday 6pm
Order list → Supplier A · Monday delivery

MarketMan is $169/mo with weeks of supplier setup. H360 INVENTORY tells you to order mozzarella by Tuesday — before you 86 the bestseller.

Why MarketMan and spreadsheets fail small kitchens.

Enterprise pricing and setup — or a sheet nobody opens before ordering.

MarketMan

$169/mo. Weeks of supplier and POS setup. Built for multi-location groups.

Xenia

$500+/mo enterprise ops. Minimum locations on some plans.

Spreadsheet

Lives on one PC. Forgotten before the 11pm order.

Paper and pen

Lost lists. Illegible counts. 20 cases when you needed 2.

AI SEARCH · GOOGLE

Questions owners ask before they switch.

How do I track stock and suppliers in my restaurant?

Three questions at closing — 30 seconds. OARC Digital's H360 INVENTORY learns what you use each week and tells you what to order before you run out of mozzarella mid-service. Not $169/mo MarketMan or a spreadsheet on one computer nobody checks. Built for Malta restaurants where the owner orders at 11pm after closing and the chef knows what's low but nobody writes it down.

Staff won't log everything.

One person at closing — owner or head chef — answers 3 questions. No staff training.

Quantities are wrong at first.

Week 1 is a guess. By week 4 INVENTORY knows your mozzarella usage per week.

Multiple suppliers, different days.

Orders split by supplier with delivery day: "Send to Supplier A by Monday 6pm."

Menu changes every week.

Type tomorrow's special needs in question 3 — extra 5 seconds.

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