Close the gap that’s eating your margin.
Your theoretical GP says one thing. Your actual GP says another. Nory shows both, live, across every site; traces every stock movement, and orders what your forecast says you'll sell.
See your margins grow
- Reduction in unaccounted waste up to
- 50%
- Weekly savings in credit notes up to
- 2.5k
- Average order time in under
- 1 min
Our clients
What’s included in Nory’s Inventory Management
Live GP and COGS for every site
Sales, COGS, GP% and the gap, updated as the day unfolds. Group view, site view, food vs beverage. Stop finding out about a problem after month-end.
Stock reconciliation, explained
Every stock movement for every item on one page: deliveries, transfers, batches, waste, sales. Find the over-portion, the wrong delivery, the missing case. Without clicking through multiple screens.
in Beta
Meet your new Ordering Assistant
Tells you what to buy, when, from which supplier — based on your sales forecast and what you've actually been using. Green if you're covered. Red if you'll run short.
Learn more
Recipe costs that update with supplier prices
Every recipe, costed. Every supplier price change, reflected automatically. Set GP targets at menu level and see the impact before it hits your P&L.
Stock counts and invoices, on your phone
Mobile-first stock counts, no more clipboards. Snap a photo of an invoice and Nory updates stock, flags price changes, and generates the credit request if the delivery's wrong.
Frequently asked questions
What is a restaurant inventory management software?
A restaurant inventory management software tracks the cost-of-goods-sold side of your business - what you buy from suppliers, what's on the shelf, what gets used to make each dish, what gets wasted. It connects to your POS so the stock depletes automatically when a meal is sold, and shows you GP in real time rather than weeks after the month closes.
How does Nory cut food waste?
Nory helps you cut waste in three different ways:
1) Demand-based ordering means you buy what you'll actually sell, instead of a static par level.
2) Stock reconciliation shows where waste is happening: accounted vs unaccounted, food vs beverage, item by item.
3) The waste log makes logging part of the daily workflow, with a team leaderboard to keep it consistent and up-to-date.
CUPP cut food waste by 60% on Nory. Tasty African Food cut theirs by 75% across 29 locations, and Pieminister brought waste down by 60% while halving time spent on reporting.
Can Nory manage inventory across multiple restaurant locations?
Yes. Every dashboard (GP, COGS, waste, the gap) has a group view and a site view. Compliance checks flag which sites are doing counts, logging waste, and assigning recipes correctly. You can drill from a group-level variance to the specific site, the specific item, the specific invoice that explains it.
How is Nory different from platforms like MarketMan, Restaurant365 or Toast inventory?
MarketMan, Restaurant365 and Toast track stock and let you place orders manually.
Nory so much more than that, covering workforce and payroll to give you complete control of your prime cost (not just one side of it). Nory has an Ordering Assistant that’s powered by your sales forecast and stock level, automating the process to make sure you always order exactly what you need.
Does Nory connect with suppliers?
Yes. Orders go out by email (CSV attachment) for suppliers without EDI, or directly into supported suppliers' ERPs. Invoice scanning catches discrepancies on price and quantity. Price-change tracking flags every increase your suppliers send through. Vendor payments map to your accounting system.
How does the Ordering Assistant work?
The Ordering Assistant looks at your sales forecast, your recent ingredient usage and your current stock level. The forecast is built by Nory's system from your historical sales data, weather, and local events; the same forecast that powers your scheduling and BI. The Ordering Assistant tells you what to order, when, and from which supplier, with built-in rules for minimum order values and delivery dates. Green if you're covered, red if you'll run short. You can always override.
How long does it take to set up?
The bulk of the work is in setting recipes and items: telling us what goes into each menu item and what each ingredient costs. Once that's done, it carries across every site. Day-to-day work (counting, ordering, logging waste) is designed to be mobile-first user-friendly and quick.