Small restaurants lose track of ingredients that are about to expire
Stock comes in, gets pushed to the back, and gets thrown out a week later. We lose real money every month and only notice when we're counting waste.
- Who has it
- Restaurant and café owners
- How often
- Weekly
- Pain
- Costs me money
- Would pay
- $20–40/month
- Today’s workaround
- Masking tape with dates on it.
Who’s building this
Nobody yet. This one’s up for grabs.
I’m building this
Me too
Your version of the problem. Real stories are what builders need to get it right.