Free restaurant inventory app
Count inventory where the food actually lives.
Set up your walk-in, freezer, dry storage, bar, and line stations. Count from your phone, review questionable entries, and keep completed inventory history without a spreadsheet.
Freezer
3 counted · autosaved
$286.40
Ribeye steaks
Counted in Freezer
8 each
$176.00
French fries
Counted in Freezer
2.5 case
$94.50
Vanilla ice cream
Counted in Freezer
1 gal
$15.90
A count your team can repeat
From storage map to completed report.
A good count is not just a list of ingredients. It needs clear locations, consistent units, a controlled review step, and a historical value that does not change after the fact.
1. Set up real locations
Create the storage areas your team walks: cooler, freezer, dry storage, prep, line, and bar. Assign ingredients to each area so the count follows the room.
2. Count on the floor
Search ingredients, enter decimal quantities, adjust an item’s inventory unit when needed, and filter to see what has or has not been counted in the location.
3. Review and finalize
Check incomplete locations, invalid units, positive quantities with zero value, and suspicious lines before the session becomes completed inventory history.
Built for count night
Less ambiguity in every row.
A count of “1” should not secretly mean a case in one location and a bottle in another. BOH Brain keeps the quantity, inventory unit, cost, and location together. Weight and volume remain separate, so weight ounces are never silently converted to fluid ounces.
Partial quantities can be entered as decimals. A half gallon can be 0.5 gal; an open case can be counted in its underlying bottles, pounds, or another defined inventory unit. The resulting location and session values use the same ingredient cost foundation as the rest of the app.
Start without invoice automation.
You do not have to purchase invoice parsing before inventory can be useful. Build or import the ingredient catalog, organize locations, and complete the first count on the Free plan. That gives your team a working process before you pay for anything.
When manual price updates become the slow part, AI invoice parsing can read supplier files and help update ingredient costs. The Free plan includes five AI-parsed invoices each month; paid plans remove that monthly parsing limit and unlock deeper analysis. The inventory workflow remains the starting point, not a feature hidden behind a credit-card form.
A practical first session
Begin with one storage area.
- 1Create the location your team understands best.
- 2Assign the ingredients physically stored there.
- 3Count on a phone and correct any unit issues.
- 4Complete the location, then expand to the next area.
Restaurant inventory questions
Is BOH Brain inventory really free?
Yes. You can create storage locations, organize ingredients, complete inventory counts, and keep completed count history on the Free plan. No credit card is required to create an account.
Can my team count inventory on a phone?
Yes. The counting screen is designed for mobile browsers, with search, counted-item filters, large quantity controls, editable units, autosave, and location-by-location completion.
Do I have to upload invoices first?
No. You can build the ingredient catalog manually or with CSV workflows and begin counting. AI invoice parsing is available when you want purchasing data to update ingredient costs more quickly.
Can I count cases, bottles, pounds, and partial amounts?
Yes. Each ingredient has an inventory unit, and decimal quantities can represent partial packs or measured amounts. Weight and volume remain separate so an ounce is never silently treated as a fluid ounce.
Your first count should prove the workflow.
Create an account without a card, set up one location, and see whether BOH Brain makes count night easier for your team.