Restaurants, cafes, and bakeries run on two things staying in sync: what's in the walk-in and what's working in the kitchen. Fixeets gives food and beverage teams one shared system in Google Sheets to track ingredient levels across storage areas and stations, plan supplier orders against actual consumption, and schedule maintenance for ovens, fridges, and espresso machines before they fail mid-service. Industry research puts average food waste at 4 to 10 percent of total ingredient purchases for a typical restaurant, often from over-ordering and poor stock visibility rather than spoilage alone. Fixeets gives kitchen managers the visibility to close that gap, using a tool the team already knows.
Your next service starts with the right stock levels.
Real-time ingredient visibility.
Know exactly what's in stock before every shift. Track quantities across storage areas, prep stations, and walk-ins by location, and catch shortfalls before they reach the pass.
Storage AreasPer-Shift CountsWalk-In TrackingSupplier order planning.
Set reorder points from actual consumption and supplier lead times instead of guesswork. Order the right quantities at the right time and cut both over-stocked fridges and emergency runs to the cash and carry.
Reorder PointsSupplier Lead TimesLess WasteKitchen equipment maintenance.
Schedule and log service for ovens, refrigeration units, coffee machines, and cold rooms. Keep a timestamped history per asset and fix small issues before they become a mid-service breakdown.
Ovens & FridgesService LogsBreakdown PreventionSeasonal demand management.
Build stock buffers ahead of weekends, holidays, and seasonal menu launches by reviewing historical consumption, rather than ordering on instinct alone.
Seasonal BuffersConsumption HistoryPeak Planning
Most kitchens have ingredient tracking and a maintenance log running within a day, often set up during a quiet shift. Connect Google Workspace, import your current supplier list and starting stock counts into the provided template, and add kitchen managers and head chefs as editors. Checking stock before a shift or logging an equipment service becomes part of existing prep routines rather than a separate task. For multi-location groups, the same structure rolls out to each site while ownership keeps one consolidated view across the group.
FAQs
How much food does the average restaurant waste, and how does inventory tracking help?
Industry studies put average food waste at 4 to 10 percent of total ingredient purchases for a typical restaurant, much of it from over-ordering against unclear stock levels rather than spoilage on the shelf. Tracking quantities by storage area and reordering against real consumption closes that gap without adding extra admin work for kitchen staff.
Can Fixeets replace a dedicated restaurant inventory or POS system?
Fixeets isn't a POS and doesn't replace one. It's a lightweight stock and maintenance layer that runs in Google Sheets alongside whatever POS you already use, giving kitchen and ops managers a shared view of ingredient levels and equipment status without a separate platform to learn or pay for.
How do I track kitchen equipment maintenance without paper logs?
Each piece of equipment, from ovens to cold rooms, gets a maintenance record inside the same Sheet your team already uses for stock. Log service dates, assign follow-up tasks, and pull a full history per asset instead of relying on a whiteboard or a binder in the back office.
Is Fixeets suitable for a single cafe or only larger restaurant groups?
Both. A single cafe can set up ingredient tracking and equipment maintenance in a day, and a multi-site group can run the same system across locations with per-site visibility. The Google Sheets foundation scales with the team rather than forcing a re-platform later.
