Know what to order before the walk-in runs low.
PantryCircuit turns your sales history, recipes and stock counts into ingredient demand estimates and clear purchase recommendations, with every number traceable to its inputs.
Forecasts are statistical estimates, not guarantees. The sample dashboard uses fictional data.
How it works
Connect your data
Upload sales history as CSV, list recipes with portion quantities, and count stock with use-by dates.
Forecast with real statistics
A numerical model (day-of-week patterns plus trend) estimates dish demand. Recipes convert that into ingredient demand.
Order with the reasoning shown
Quantities account for usable stock, lead times, safety stock, pack sizes and minimums. Click any line to see the steps and what-ifs.
What PantryCircuit does
Ingredient demand forecasting
Uses sales history, menu plans, known events and configured seasonal factors, and shows an 80% range, not a single false-precision number.
Recipe-to-inventory intelligence
Dish forecasts become kilograms and litres through configurable recipes and trim yield.
Purchase recommendations
Accounts for usable stock, inbound orders, supplier lead times and safety-stock settings.
Waste-risk analysis
Simulates first-expired-first-out usage to flag stock likely to pass its use-by date, and overstock beyond your cover limits.
Supplier comparison
Compares price, pack size, minimum order, delivery fees and lead time, and optimises across the whole basket.
Forecast explanations
Inputs, assumptions and sensitivity for each recommendation. Amazon Bedrock can phrase the explanation; it never produces the numbers.
Numbers first, language second. Quantities come from a deterministic forecasting and inventory model. A language model only rewrites results already computed, and its output is checked against the source figures.
Where it fits
Restaurant groups
Compare sites, consolidate supplier orders and keep purchasing rules consistent across locations.
Caterers
Add confirmed events as known demand so large orders are in the numbers before the prep list is written.
Commercial & contract kitchens
Plan from cycle menus and headcounts; watch shelf life on high-volume perishables.
Single-site restaurants
Replace the weekly guess with a number you can check and adjust.
Purchasing calculator
Uses the same order logic as the product. Enter one ingredient; results are estimates based on your inputs.
Pricing
Illustrative plan structure for discussion. Final pricing is confirmed during your demo.
Starter
- 1 location
- CSV sales import
- Forecasts and purchase recommendations
- Waste and shortage alerts
Kitchen
- Everything in Starter
- Supplier comparison and basket optimisation
- Forecast accuracy reports
- AI-written explanations
Group
- Multi-location rollups
- Supplier partnership programmes
- Guided onboarding
- SSO and audit export