Built for Restaurants
You pour everything into your menu, your team, your service. But when food costs creep up, invoices pile up, and you’re guessing at margins — you’re leaving money on the table. Inntally gives independent restaurants the same procurement intelligence, recipe costing, and real-time analytics that chains have, without chain prices.
Meet Fordes Courtyard
A 90-cover independent restaurant in Dublin’s city centre. Modern Irish cuisine, 65-item menu, 12 suppliers, and a team that’s brilliant at cooking — but drowning in admin. Here’s what changed when they switched to Inntally.
“We Think Our Food Cost Is Around 32%.”
Head Chef Eoin had recipe cards pinned to the kitchen wall, last updated 8 months ago. Ingredient prices had moved significantly since then. Nobody knew the real cost of a single dish on the menu. When asked for the GP on the lamb shoulder, the answer was always “probably around 65%.” It was actually 52%.
Every Recipe Costed Live. Every Margin Visible.
Inntally’s Recipe Management pulls real-time prices from Connect. The lamb shoulder cost updated automatically when the supplier raised prices — and the chef saw it the same day. Menu Engineering identified 11 dishes below target margin. Five were repriced, four were reformulated with AI-suggested alternatives, and two were removed entirely.
€680 a Week Went Straight Into the Bin.
Fordes Courtyard had no formal waste tracking. Prep cooks over-prepped on quiet nights. Specials used perishables that often didn’t sell through. The walk-in was packed with items nobody could identify. Stock counts happened once a month — if at all — and took two people 5 hours to complete.
Waste Down 60%. Stock Counts in 45 Minutes.
Inntally’s Analytics connects POS sales to prep planning — the kitchen now knows exactly how much to prep based on booking data and historical covers. Stock Count’s camera-assisted scanning cut count time from 5 hours to 45 minutes. Variance detection flagged 3 categories with unexplained shrinkage, leading to tighter controls and a €400/month saving in the first week.
12 Suppliers. No Idea Who Was Cheapest.
Eoin ordered from the same suppliers out of habit. He knew two of them overlapped on dairy but had never compared prices. One supplier quietly raised chicken prices three times in a year. There was no system to alert anyone. The restaurant was paying an average of 11% more than the best available price across its top 20 ingredients.
Always the Best Price. Zero Phone Calls.
Marketplace shows the best price across all suppliers in real time. Connect made ordering digital — Eoin builds a weekly order in 15 minutes instead of 4 hours. Price alerts notify him instantly when a supplier raises prices. In the first quarter, the restaurant switched 8 products to cheaper suppliers without sacrificing quality, saving €14,200 annualised.
Fordes Courtyard’s First-Year Results
A 90-cover restaurant saved over €74,000 in its first year on Inntally. These are real, trackable results — not theoretical projections.
I always thought I knew my numbers. Turns out I was twelve thousand euro a year off on food cost alone. Inntally showed me exactly which dishes were losing money, which suppliers were overcharging, and where my waste was going. It paid for itself before the free trial ended.
Your Data. Fully Protected.
Stop Guessing Your Margins.
Start Knowing Them.
Join restaurants across Ireland and the UK that use Inntally to control food costs, reduce waste, and make smarter purchasing decisions every day.