Inventory & ordering
Inventory without the spreadsheet chase.
Count stock where it lives, order from the same list, and see who changed a number and when — all from a phone on the floor.
Try it — nothing saves, refresh to reset
What you get
Count stock by location, scan barcodes, build order lists, and log waste with photos.
Count by location, on a phone
Search, filter, and update counts for each location. Every change is kept with the previous quantity, who made it, and when.
Scan instead of searching
Scan a barcode with the phone camera, and link bar items to a reference product catalog so new bottles are quicker to add.
Order lists that match the count
Mark what needs ordering while you count, and choose which areas see each item, so the bar and kitchen each get a list that makes sense.
Waste with evidence
Staff log waste with a reason and a required photo. A manager approves it and then confirms the live count, so stock never changes by accident.
Common questions
Good to know.
Can each location keep its own counts?
Yes. Stock is counted per location, so a group can share one item list while each location tracks its own quantities.
Do I need a barcode scanner?
No. Barley uses the camera on a phone or tablet, and items without a barcode can be found by name.
Does Barley pull sales from my POS?
Not today. Barley tracks the counts, orders, and waste your team enters; it doesn't connect to a POS.
Works well with
Part of one workspace, not another app.
Recipes & allergens
Kitchen and bar recipes with allergens detected from ingredients, and a lookup for the floor.
Checklists
Opening, closing, and side-work duties by role, with photo proof where it matters.
Food safety
Temperature rounds with safe ranges, required notes on out-of-range readings, and history.
See how it fits your restaurant.
Set Barley up around the way your team already works, starting with one location.