Inventory for the equipment and supplies behind service
Know what the kitchen owns and where it lives.
Restaurants lose time to missing smallwares, mystery spare parts, low supplies, and equipment records buried in an office. Tagnetix keeps the shelf count and the machine history close to where the work happens.
The ice machine fails during dinner and nobody knows the model or service company. Its QR record already has both.
Equipment records
Keep models, serials, vendors, warranties, manuals, and service visits on each machine.
Smallwares counts
Track sheet pans, cambros, bar tools, utensils, and other items that migrate.
Supply alerts
Catch low lids, cups, boxes, chemicals, filters, and cleaning supplies.
Storage locations
Find items across the line, walk-in, dry storage, bar, office, and off-site storage.
How to start
Step 1: Start with expensive equipment and chronic shortages
Add the things that stop service or get reordered by surprise.
Step 2: Use kitchen location names
Create the line, walk-in, dry storage, bar, cage, and shelves staff already know.
Step 3: Scan during counts and service
Update quantity, condition, photos, and maintenance from the item location.
Common questions
Can Tagnetix track both machines and consumables?
Yes. Use separate record types for fixed equipment, smallwares, ingredients, packaging, or cleaning stock.
Can we create maintenance alerts from the machine record?
Yes. Staff can add alerts, tasks, photos, notes, and checklists from the record.