FOR COMMERCIAL KITCHENS

A smarter kitchen starts with knowing what you have.

Bring receiving, storage, prep, and your team onto the same page—before good food becomes a missed opportunity.

Join the Pilot

Chef preparing food in a professional stainless-steel commercial kitchen.

FROM THE RECEIVING DOCK

One product. Different deliveries. Distinct batches.

Confirm products, quantities, and dates at receiving, then assign each batch to its storage location. A new case of shrimp should never overwrite an older batch’s expiration date.

Barcode and packaging-photo workflows help with identification. Your team reviews the match and confirms the details before they become part of the inventory record.

INVENTORY OVERVIEW

Every batch, in view.

All locations · All food inventory

Shrimp

5 lb

Batch SH-1025-A · Walk-In Cooler 3

Recorded use-by Oct 26, 2026 · Use First

Greek Yogurt

24 cups

Batch GY-1023-B · Pantry Cooler 1

Use by Oct 29, 2026 · Monitor

Illustrative scenario · Oct 25, 2026 · Sample data, not live

Use First

Batch SH-1025-A

Shrimp

Walk-In Cooler 3

QUANTITY

5 lb

USE BY

Oct 26, 2026

Illustrative scenario: Oct 25, 2026. Recorded use-by is tomorrow. Check condition before use.

Illustrative scenario · Oct 25, 2026 · Recorded use-by: Oct 26 (tomorrow)

PLAN AROUND WHAT NEEDS ATTENTION

Give good ingredients a place in the plan.

Use First priorities bring approaching-expiration inventory into prep and service conversations, helping your team decide what to review and use next.

Approaching expiration is not the same as expired. Back Provisions does not recommend expired inventory for use. Always confirm condition and follow food-safety procedures.

Built around the work of a real kitchen.

Production and menu planning

Bring Use First inventory into prep lists and menu conversations. Make existing stock visible before planning a new order.

Production and menu planning

Bring Use First inventory into prep lists and menu conversations. Make existing stock visible before planning a new order.

Transfers between storage locations

Record what moves between the walk-in, freezer, and prep areas. Keep the batch, quantity, and destination tied to the action.

Transfers between storage locations

Record what moves between the walk-in, freezer, and prep areas. Keep the batch, quantity, and destination tied to the action.

Use and waste documentation

Document the quantity used or discarded, with the right batch context. Separate use from waste so outcomes remain understandable.

Use and waste documentation

Document the quantity used or discarded, with the right batch context. Separate use from waste so outcomes remain understandable.

Employee work verification

Review completed receiving and restocking tasks with timestamps and photo evidence, rather than relying on verbal handoffs alone.

Employee work verification

Review completed receiving and restocking tasks with timestamps and photo evidence, rather than relying on verbal handoffs alone.

ONE RECORD ACROSS THE TEAM

A clearer handoff. A better-informed manager.

Employees see the work they need to complete. Managers see inventory attention, task progress, and documented outcomes across the operation.

Use the shared record to follow up on incomplete work, review waste, and identify where clearer routines could help. Role-based experiences keep each team member focused.

9:42

TEAM WORKSPACE

Your tasks

Floor 22 · East Pantry · Today’s checklist

COMPLETED

Restock yogurt cups.

Floor 22 · East Pantry

Example of neatly restocked drinks shelves, illustrative task photo

Photo attached · Ready for review

Completed at 9:42 AM

Action recorded. Manager can review.

Illustrative task view · Example restocking record

TRACK TODAY. WASTE LESS TOMORROW.

Make every inventory decision count.

A clearer view of your stock. A better next step for your team.

Join the Pilot

TRACK TODAY. WASTE LESS TOMORROW.

Make every inventory decision count.

A clearer view of your stock. A better next step for your team.

Join the Pilot