For restaurants

Start with a stock count.

Your till knows what you sold. Your invoices know what you bought. Only your shelf knows what’s left. A stock count shows whether they agree.

What Naetos is built to do for your kitchen.

Sales syncRunning at our pilot
Start the day with yesterday’s sales, set against what each dish should cost.
Recipe costingRunning at our pilot
Know what each dish should cost to make, before service starts.
Supplier invoicesBuilt
Have supplier invoices read into line items, for your team to check rather than type.
Stock countsBuilt
Keep your stock counts in one place, and see what your sales and recipes say should be on the shelf.
Suggested ordersBuilt, not yet in use
Get a suggested order drafted for your team to review. You stay in control, and you place the order.

A stock count sets what’s on your shelves against what your system thinks is there.

An idea, drawn. Not data.

The Founding cohort: We are pre-revenue and opening a Founding cohort now.
What does it cost?: We don’t publish prices yet. Ask us, and we’ll come back to you in writing.

Write to contact@naetos.com. Tell us your venue’s name and where it is.

When you ask, Nate Struga, our director, will tell you how a count would work for your venue before anything is arranged.