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For independent kitchens

Know what's in the walk-in before you run out.

Larder tracks stock, prep and supplier orders in one ticket rail — so line cooks stop guessing and managers stop over-ordering.

Start free trial Watch a 2-min walkthrough
── Stock counts     ── Supplier orders     ── Prep lists     ── Waste log
TICKET №0412
Walk-in — cold storage
2 low
Roma tomatoes
4 kg
00 flour
22 kg
Whole milk
9 L
Fresh basil
60 g
Updated 4 min ago Reorder low
Auto-synced from POS
Basil — order today
Running prep lists for
Norrland Bistro Casa Mielo The Tin Ladle Birchgate Kitchen Faro & Salt

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Live counts

Stock levels your whole line can trust

Every check-in, prep sheet and delivery updates the same count. No more clipboard math, no more "I think we're out."

Counts sync automatically from your POS
Low-stock alerts sent to the right station
Par levels set per ingredient, not guesswork
See stock counts
TICKET №0413 Dry storage
On track
Arborio rice
70%
14 kg
Olive oil
38%
6 L
Sea salt
91%
18 kg

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Supplier orders

Reorders that write themselves

When a count drops below par, Larder drafts the order for your usual supplier. You just check it and send.

Draft orders built from your par levels
One tap sends to the supplier's usual inbox
Delivery due dates land on the prep calendar
See order drafts

Order draft

SUPPLIER — GREENFIELD CO.
Roma tomatoes × 20 kg €38.00
Fresh basil × 1.5 kg €22.50
Whole milk × 24 L €28.80
Total €89.30
Send order

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Run itself

The parts nobody has time for

Prep lists

Auto-built each morning from tonight's covers, with quantities scaled to actual bookings.

Waste tracking

Log what's binned in five seconds flat, and see which dishes are quietly eating your margin.

Multi-site sync

Running more than one kitchen? Counts, orders and prep stay in step across every location.

In their words

Straight from the pass

01 / 06

"We used to over-order basil every single week. Larder caught the pattern in about ten days and now we don't."

MR
Mara Reyes
Chef-owner, The Tin Ladle

"The draft orders alone saved my sous chef an hour a day. He just checks the quantities and hits send."

DO
Daniel Osei
GM, Birchgate Kitchen

"Three sites, one par-level sheet. I finally know what's low without calling around at 4pm."

PN
Priya Nandakumar
Ops lead, Faro & Salt Group

"Waste logging used to be a spreadsheet nobody opened. Now it's a five-second tap and the numbers actually get looked at."

TE
Theo Eklund
Sous chef, Norrland Bistro

"Onboarding took one prep shift. My cooks were already used to writing counts on paper — this just replaced the paper."

CM
Carla Mielo
Owner, Casa Mielo

"I can see every location's low-stock list from my phone before I even open the walk-in door."

SD
Sam Duarte
Regional manager, Faro & Salt Group

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pricing

One rail, three sizes

Single kitchen

For one site keeping its own counts.

$39 / mo
Unlimited stock counts
Auto-drafted supplier orders
Daily prep lists
Up to 5 staff logins
Start free trial
Most booked

Multi-site

For groups running two to eight kitchens.

$89 / mo
Everything in Single kitchen
Cross-site par levels
Waste & margin reporting
Unlimited staff logins
Start free trial

Group

For nine or more kitchens under one brand.

Custom
Everything in Multi-site
Dedicated supplier integrations
Priority onboarding
Talk to sales

Stop finding out you're out of basil at 7pm.

Start a free 14-day trial. No card required, and your first prep list is ready in one shift.

Start free trial
Larder

Stock, prep and supplier orders for independent kitchens — built by people who've worked a line.

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