Restaurant operations software
Restaurant operations,
done right.
Know what you’re ordering. Know what it’s costing you. Know where your restaurant stands. OrderRight connects purchasing, invoices, recipes, inventory, and financial performance so you can run the restaurant with the numbers in front of you.
Built for independent restaurants, restaurant groups, and multi-location operators.
The OrderRight restaurant dashboard
One location’s week: sales, prime cost, food and beverage cost, labor, and operating profit — in one place.
The daily reality
Most restaurants don’t have an ordering problem. They have a visibility problem.
Ordering lives in texts and emails
Nobody can say what was ordered, by whom, or at what price until the invoice shows up.
Vendor prices move without warning
The case price changed three weeks ago. You find out when the month closes short.
Invoices get filed, not checked
Checking every line against what was ordered and received is the first thing to go on a busy week.
Recipe costs drift quietly
Plate costs were right when you built them. Ingredient prices moved. Nothing recalculated.
Food cost is a month-end surprise
Prime cost lands weeks after the decisions that caused it, long past the point of fixing them.
The spreadsheet is the system
Counts, usage, and costing live in a workbook one person maintains — and understands.
Product intelligence
One product. One cost trail.
Most restaurant software starts with the accounting. OrderRight starts with the product. The case of ground beef you order is the same record you receive, count, cost into a recipe, and eventually see in your food cost — so the number at the end of the month is traceable to a decision you made at the beginning of it.
- 01
Ordered
The vendor, pack size, unit, and price you actually buy it at.
- 02
Received
What arrived against what was ordered, at what it really cost.
- 03
Counted
The same product, in the units your team counts it in.
- 04
Used
Where it goes — recipes, prep, and what gets thrown away.
- 05
Costed
Its share of food cost, and where it lands in your P&L.
Ordering
Know the product before you place the order.
Ordering is where the money is actually committed, so that is where the information should be. Your order guide shows what you have on hand, what your par is, and what that leaves you short — next to every vendor who carries the item and what each one charges for it.
Count, then order
On hand and par sit on the same row as the order, so the quantity comes from what the shelf actually holds.
The same item, every vendor
When two vendors carry the product, both prices are on screen — pack size, unit, and SKU included.
Priced at what you pay
Guide pricing reflects your catalog, so the order total is not a surprise when the invoice lands.
Invoice intelligence
Every invoice makes your product information more useful.
Invoices arrive at a dedicated inbox and come back as line items — recognized against the products you already buy, priced at what you were actually charged. What the system is unsure about, it asks you about once, and then it knows.
Recognize what arrived
Line items are matched to products in your catalog rather than retyped.
Capture the real cost
The price on the invoice becomes the price your recipes and inventory value use.
Reconcile against the order
Quantities and prices are checked against what you ordered and received, with differences surfaced instead of absorbed.
Keep the catalog current
Pack sizes, units, and vendor pricing stay accurate because the invoices keep correcting them.
Recipe intelligence
Know what today’s product cost does to the plate.
Plate costs are built from the prices you are paying right now, ingredient by ingredient. When a case price moves, the recipes that use it move with it — so food cost changes while you can still do something about it, not a month later.
Costed from your catalog
Every ingredient line is priced from a real vendor product, not a typed-in estimate.
Yields and portions handled
Prep recipes behave like ingredients, so a house sauce costs into the dish that uses it.
Versions you approve
Approved recipes hold their cost basis, so you can see drift against what you signed off on.
The rest of the operation
Everything downstream of the product record.
Product & Vendor Catalog
One clean list of what you buy — pack sizes, units, and vendors — so a new invoice line stops becoming a duplicate product.
Inventory Counts & Receiving
Counts your team can actually finish, receiving tied to invoices, and inventory valued in the units your vendors sell in.
Waste Tracking
Log what gets thrown out so it lands in usage and cost of goods instead of hiding inside variance.
Daily Close & Operational P&L
Daily close, operating expenses, and COGS roll into a P&L you can read — prime cost on your reporting calendar.
Reporting & Operational Intelligence
Spend by vendor, usage, and period comparison, with attribution that tells you what moved your food cost and why.
Teams & Locations
Per-location settings, roles, and access for the people who actually place orders and count product.
From the field
What operators are saying.
“OrderRight has saved me hours each week on ordering and inventory and has changed the way we operate.”
“OrderRight has made my job easier. The formatted text-message orders are easy to read and let me enter my customers’ orders faster.”
Pricing
Simple pricing. Per location.
One question decides your plan: are you running food, beverage, or both? Everything else in OrderRight comes with either one.
Operations OS
For food-only or beverage-only operations.
$149/location/month
Food or beverage
Ordering and order guides for the side you run.
Restaurant OS
For full-service restaurants managing food and beverage together.
$299/location/month
Food and beverage
Ordering and order guides across both programs.
Included with every plan
- Invoice intelligence & reconciliation
- Product & vendor catalog
- Recipe intelligence & costing
- Inventory counts & receiving
- Waste tracking
- Daily close & operational P&L
- Usage & spend reporting
- Multi-location organization dashboard
Who it’s for
Built for the people running the restaurant.
Independent Restaurants
One location, thin margins, no back office. Ordering and food cost handled without another spreadsheet to maintain.
Restaurant Groups & Multi-Location Operators
The same guides, catalog, and reporting everywhere, with a clear read on how each location is actually performing.
Owners & GMs
Spend, prime cost, and period performance while you can still do something about them.
Chefs & Kitchen Leadership
Real plate costs, current ingredient prices, prep recipes that behave like ingredients, and waste tracked where the food moves.
For groups
Running more than one? See them together.
The same operating picture, one level up. Sales, food cost, and waste per location, so you can tell which restaurant is drifting without opening each one.
See it on your numbers
Book a demo with your own order guide.
Bring a recent invoice and order guide. We’ll show you what OrderRight looks like using the products and vendors you actually buy from.