Counter counting
Voice or tap. A prep cook counts walk-in in 12 minutes.
01 · Cover
Cellar
Inventory and purchasing that a line cook will actually pick up.
B2B sales deck · Independent restaurant vertical · Fall 2026
02 · Buyer problem
6 to 9 points of food cost walks out the back door every month.
An independent restaurant with $85K in monthly food spend loses $5K to $7.5K to over-ordering, spoilage, and comped portions the owner never sees. The tools built for the industry were built for chains: heavy SKU trees, mouse and keyboard, coupled to a POS the owner did not choose.
6-9pts
typical food-cost leak
$85K
monthly food spend, target restaurant
$60K
annual waste per site
03 · Our approach
A counter tool for the cook. A weekly recap for the owner.
Cellar is a phone-first inventory and purchasing tool. It fits in the moments between covers. The kitchen team counts, orders, and reconciles inside three screens.
Once a week the owner gets a two-page recap: food cost trend, top three variances, three questions to ask the kitchen. Nothing that requires an accounting seat.
04 · Product
Five surfaces, one shift-length ramp.
Purchase orders
Vendor-side templates. One tap sends the order and files the confirmation.
Vendor spread
Same SKU, three vendors, this week's price. The kitchen chooses inside a shift.
Par-level tuning
Cellar suggests pars from prep sheets and sales, retunes weekly.
End-of-month cost roll
Closes the food cost in four hours instead of two days.
Weekly owner recap
Two pages. Sent Monday, 6 AM.
05 · Proof points
14 restaurants. Median 2.4 points off food cost in 90 days.
Cellar has been running with 14 independents across New York and New Jersey since April. Median food-cost improvement at day 90 is 2.4 points; the top decile hit 4.1 points. Owner time in the tool sits under 40 minutes a week.
14
live sites
2.4pts
median cost move
40 min
owner time / week
92%
weekly count completion
The line cooks pick it up on shift two. The owner reads Monday morning. That's the whole game.
06 · Pricing
$189 per location, per month.
Flat fee. Unlimited seats. Setup is $99, waived after a signed vendor list. First month free once the initial count is complete.
Included
Unlimited seats, unlimited vendors, weekly recap, POS integration.
Optional
Multi-site rollup ($49/site/mo). Accountant export. Custom vendor onboarding.
Money back
If food cost does not move by point 1.5 at day 90, the last quarter is refunded.
Contract
Month to month. Cancel with 15 days notice.
07 · Roll-out
Live in four weeks with under six hours of owner time.
The rollout is designed around what the operator already does on Mondays.
- Week 1. Vendor mapping. Two 45-minute calls. Import invoices from the last 60 days.
- Week 2. First count with the sous chef. Set initial pars. First purchase order sent through Cellar.
- Week 3. First weekly recap arrives. Owner reads and forwards one question to the kitchen.
- Week 4. Owner review of month one. Baseline food cost signed off. Cellar tunes pars for month two.
08 · Next step
A 30-day pilot at one location.
Pick your leakiest site. Cellar sets it up in a week. If food cost has not moved at day 30 we void the invoice.
What we need
A vendor list, the last 60 days of invoices, a 30-minute intro with the sous chef.
What you get
A live tool, a Monday recap, and a clean number on where the food cost actually sits.
Contact
Frederick Sona, cellar@fredericksona.com
Timeline to first count
10 business days from the signed intake form.
The intake form is one page. It fits on the corner of the prep table.
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