Contavo turns every sale into an inventory count. Recipes deplete ingredient by ingredient, you see exactly how many of each dish you can still make, and your vendors compete to refill you before you run out.
Tap Sell as orders go out and every ingredient in the recipe is depleted — from the soppressata down to the oregano. When a dish can't be made anymore it 86's itself, before staff can oversell it.
Par levels plus your real sales pace give a days-left forecast for every ingredient — so the alert fires before the Saturday rush, not in the middle of it.
Your vendors watch your low-stock list live and send offers — quantity, price, delivery window. Accept one and the stock is on your books the moment it lands.
Walk the walk-in once and enter what's on hand. Set each menu item's real recipe — how many ounces of salami, how many meatballs — so the math is yours, not a guess.
Each sale depletes its ingredients automatically. The board always shows how many of every dish you can still make, and what needs attention first.
When something dips below par your favorite vendors already know. Compare their offers and take the fastest or the cheapest — delivery updates your counts on arrival.
Contavo shows you live low-stock signals from your customer restaurants — only in the categories you supply. No cold calls, no route guessing: when a kitchen is two days from running out of mozzarella you're the first to know, and the first offer usually wins.
We're onboarding a handful of Atlanta restaurants and their vendors this fall.
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