Food & restaurant groups

Every kitchen,
on the same thread.

Restaurant groups don't run on spreadsheets — they run on a hundred small conversations a day. One store is short. Another has excess. The commissary is receiving a delivery. Purchasing is arguing with a vendor about credit on a short case.

Fint keeps those conversations connected to the inventory underneath them.

Between locations
Transfers that both sides confirm
At the back door
Receiving with photos and shortages
Across the group
One view of stock and spend
Stock moving from a central commissary to each kitchen, with every receipt acknowledgedCOMMISSARYKITCHENSCentral kitchenPurchasing · receivingAustinStore 4RiversideStore 9DomainStore 12
Stock moving between commissary, stores, and kitchens — each hand-off confirmed by the person who received it.

Heard on the floor

This conversation
already happens.

None of this is new work. It's the work your team already does by message, radio, and phone call — and then re-types into a system later, or doesn't.

"We're short three cases of tomatoes for the weekend."
"Vendor delivered 8, invoice says 10."
"Walk-in was at 44° this morning."
"Can I get approval on the produce order?"
"Send the extra chicken to Store 4."
"We're throwing out yesterday's prep again."

Fint connects those conversations to the business transactions underneath them.

JB

Jake BowenAustin Store 4

online

Today

Do you have tomatoes to spare? We're short for the weekend.

11:42

Yes — sending 25 cases from the commissary today.

12:03
Type a message

A day in the operation

One day in food & restaurants.

Nothing below is a separate administrative task. Each one is the moment the work happened, recorded by the person who did it.

  1. 6:40 AM

    The truck arrives

    Receiving opens the delivery message and sees exactly what was ordered. They count, photograph a crushed case, and acknowledge. The shortage is on the vendor's record before the driver pulls out.

  2. 10:15 AM

    A store runs short

    Store 4 messages the commissary. The request becomes a MessageForm, the commissary confirms what it can send, and the transfer is on the afternoon route.

  3. 2:30 PM

    The transfer lands

    The receiving kitchen confirms what actually arrived — not what was supposed to. Inventory at both locations reflects reality, not intent.

  4. 9:50 PM

    Close

    Waste, temperature logs, and counts are already recorded because they happened as messages during service — not as paperwork afterwards.

MessageForms

The forms this industry actually needs.

These ship as part of the built ERP or get shaped to your process. If your business has a step that matters, it can become a MessageForm.

Stock request

A kitchen asks the commissary — or another store — for what it's short.

Goods receipt

Receive a vendor delivery against what was ordered, with photos.

Delivery exception

Short, damaged, substituted, or rejected — documented at the back door.

Temperature check

Walk-in, line, and holding logs recorded on a schedule.

Daily waste

What got thrown out, why, and what it cost — by location.

Prep & par count

Count against par, and let the request write itself.

Vendor issue

Short cases, late trucks, quality problems — with the thread attached.

Purchase approval

A manager approves an order without leaving the conversation.

Start with Fint. Customize where your business is different.

Talk through your workflows

What changes

Same operation. Different record.

Today

"Did Store 4 ever get those tomatoes?"

With Fint

The transfer shows 23 received, 2 damaged, photo attached.

Today

Waste logged on a clipboard nobody types up.

With Fint

Waste recorded as it happens, rolled up by location and item.

Today

Vendor credit chased by email a week later.

With Fint

The shortage is documented at the back door, with the thread.

Today

Par counts done twice — once on paper, once in the system.

With Fint

The count is the record.

Both sides

Confirmed transfers

A transfer isn't done when it's sent. It's done when the receiving kitchen says what actually showed up.

At the door

Exceptions caught early

Shortages and damage get documented while the driver is still there, not at month end.

Group-wide

One inventory picture

Every location's stock, spend, and waste in one place — without a nightly export.

Questions

Food & Restaurants, specifically.

Request a demo

Your business. Your workflows.
One system.

Use Fint as it is. Or extend it to fit the way you work. Either way, you start with the same message-based ERP foundation.

Start with Fint. Customize where your business is different.

A 30-minute walkthrough

We show the real product — messages, MessageForms, and the records underneath.

Bring your hardest hand-off

The receipt that always goes wrong, the approval nobody can find. We'll show it in Fint.

Then talk about the gaps

If a process doesn't fit the standard system, we'll scope the MessageForms that would.

Prefer email? hello@fint.biz

See Fint in action

Tell us a little about your operation and we'll tailor the walkthrough.

Name

Work email

Company

Locations

What would you like to see?

Anything specific? (optional)

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