metItem for Restaurants & Bars
Inventory for restaurants & bars.
Count the walk-in, the dry storage, and the back bar without killing your morning. Track food and beverage stock across stations and locations, cut waste and over-ordering, and finally know your real cost per plate and per pour.
No credit card required — free plan available
Sound familiar?
Three problems we hear from every restaurants & bars team we talk to. metItem is built specifically to fix them.
Friday count takes three hours
Counting the walk-in, dry storage, and the bar by hand on a clipboard eats a manager's whole morning — and the numbers are stale by dinner service.
We 86'd the special — again
Without a live count, the kitchen runs out mid-service or the bar's out of the well vodka on a Saturday. Guests hear 'we're out of that' and walk.
Where's the margin going?
Food and liquor cost creeps from waste, over-pouring, and spoilage you can't see. Without tracking usage, you're guessing at your biggest controllable expense.
Built for the way restaurants & bars actually work
No bloat. No 40-tab settings panel. Just the features that turn tracking into a habit instead of a chore.
Fast counts on your phone
Walk the line and scan or tap quantities on a phone instead of a clipboard. Stock counts that took hours take minutes, so you actually do them on schedule.
Par levels & low-stock alerts
Set a par for every item — proteins, produce, liquor, garnish. metItem flags what's below par so ordering takes minutes and you stop 86'ing the special.
Cost per plate & per pour
Record unit costs and recipe usage so you see true food and beverage cost. Spot the dishes and drinks quietly killing your margin.
Multi-location & multi-station
Track the kitchen, the bar, and the back office — across one venue or several — in one place, with each location's counts and pars kept separate.
What teams like yours say
“Our Friday inventory used to eat a manager's entire morning. Now two people walk the line with phones and it's done before the lunch rush. We finally count weekly instead of 'when we get to it.'”
“Setting pars on the bar stopped the Saturday-night stockouts. The system tells us what to order Monday, and we quit running out of the well stuff mid-shift.”
“Once we tracked cost per plate, we found two menu items we were basically selling at cost. Re-pricing them changed our food cost by a couple of points.”
Names and studio details anonymized at the request of the customers quoted.
Count less. Keep more margin.
Free plan, 100 items, no credit card. Upgrade only if metItem earns it.