See what could run out.
Counted stock and recipe-based use help you spot pressure on the shelf before the rush.
Operating intelligence for restaurants
Your best operator.
Every restaurant.
Every day.
ONHND connects invoices, recipes, sales, inventory, and purchasing—showing what changed, what it affects, and what needs your attention.
Less time piecing together the numbers.
More time running a great restaurant.
A clearer picture of the operationExample venue · sample data
01 Know where to look
The right detail.
Before the next service.
Another report is only useful if it helps you act. Inventory Pulse brings potential shortages, unusual movement, and count gaps into view—with the context to make the next call.
Already ordered? It shows.
See the quantity, vendor, and sent date. Follow the order without mistaking a placed order for stock that has arrived.
Give the exception an owner.
Product shortages and prep blockers reach the Action Queue, where managers can assign and track the next step.
02 Keep the details connected
A price changes.The picture changes with it.
One accepted invoice price carries into usable cost and linked recipes. Sales become ingredient use. Counts and pars help prepare the next vendor order. Every step has a source you can check.
A simple exampleSame bourbon.
Same bourbon.
New bottle price.
750 mL bottle · 2 fl oz pour
01 / PURCHASE PRICE
$24.00$27.00
02 / SPIRIT COST PER DRINK
$1.89$2.13
03 / MARGIN IMPACT
−$0.24
Per drink, with selling price and other ingredients unchangedFrom the numbers to the next order
Know what to buy.
And why.
Recent use, practical pars, and your completed count come together in an order you can review by vendor, product, and package.
Check the quantities. Make the call. Keep the placed order as a clear record of what was requested.
CountsUsageParsVendors
03 Bring the team into the picture
Ready on the shelf.
Ready for service.
The best operating picture starts with the people who know the room. Give them a clear way to count, prepare, and flag what is missing.
Count the building together.
Split physical areas across the team, see shared progress, and bring the results into one venue inventory. Counts save on the phone when the signal drops.
Make the prep that is needed.
See what is ready, what to make, and which ingredients to check. Prep blockers stay visible through the manager handoff.
Keep ownership in the loop.
Weekly and monthly summaries carry sales, purchases, costs, and operating context into a concise owner report.
Built to earn its place
Serious about the work.And the foundation beneath it.
Works with the systems you use
MarginEdgePurchasing
Carry closed-invoice prices into product history, usable costs, and linked recipes.
ToastSales
Import Toast sales files to connect sold items with recipe use, trends, and replenishment.
We work through your source systems and setup together.
Care for the records you rely on
Daily recovery copies.
Venue records are copied daily, with checks available for saved records and source files.
The right access for each role.
Staff, managers, and administrators have different controls. Venue data stays separate.
System status you can see.
Public system observations are monitored independently of the main app.
View system status
Built by an operator
“I built ONHND
because I needed it.”
Costs changed in one place but not another. Recipes drifted. Sales, inventory, and orders lived apart. Getting one reliable answer meant maintaining too many spreadsheets.
I needed software that kept the operation connected and showed me what mattered before service. I still use ONHND in my own restaurant every week.
Jameson HuckabaFounder, ONHND · Restaurant operator
Know the numbers. Run the restaurant.
More clarity.
More time on the floor.
See ONHND with the operator who built it. Bring your questions, your current setup, or just your curiosity.
Request a walkthrough No account. No commitment. Just a conversation.