The problem
Every kitchen runs the same way and no two run alike. Stock lives in people's heads, expiry dates get checked by hand, and what the till sold never matches what the shelf holds.
How it works
A box comes off the van. Nobody types a product name, a lot number or a date. The label already carries all three.
The label
(01)08028947087559(10)L02826(15)260928(30)20
The skeleton
APsystems is the working skeleton of that system: scanning, storage maps, recipes and sales, fitted to how your restaurant actually works.
Storage maps
Each one coloured by what expires next, so nobody walks the cold room with a torch reading labels.
Always on
A stocktake is a photograph: true the night you take it, wrong by lunchtime. Here nobody schedules a count. Every movement writes itself down as it happens, so the number on the screen is the number on the shelf at three o'clock on a Tuesday.
Connect your own systems
Your till, your back office, your supplier lists: most of them already have an API. You paste in your keys and APsystems talks to them directly, reading sales, looking up products and keeping stock in step. No new hardware, and nobody retyping the same numbers twice.
Connections
Answers
Because every change is kept, not just the total, you get the answer when a supplier calls about a lot: which shelves hold it, and what it went into.
Already running
APsystems runs every day in Tallinn: a central warehouse feeding two shops. Fifteen minutes is enough to see whether this fits. No demo account, no slides. Just your setup and what it costs you today.
info@apsystems.ee