Monday· Delivery Day
Prep Priority — use shortest life first ↓
Rotate to Location 2 — they have higher weekday foot traffic.
Hold in primary walk-in. Redistribute Friday for weekend brunch service.
Hold in primary walk-in. Redistribute Friday for weekend brunch service.
Hold in primary walk-in. Redistribute Friday for weekend brunch service.
Hold in primary walk-in. Redistribute Friday for weekend brunch service.
Hold in primary walk-in. Redistribute Friday for weekend brunch service.
The average 3-location restaurant group wastes $25,000/year in produce — most of it leafy greens that expired 1–2 days before they were needed. ShelfCastAI gives your kitchen managers a shared view across all locations so surplus at one site becomes stock at another.
Weekly delivery value tracked: $1,075 · 3 deliveries/week = $3,225/wk
KITCHEN INTELLIGENCE
Want to try it with your actual delivery?
Log your walk-in inventory and get a real-time prep priority list, weekly waste forecast, and multi-location transfer recommendations.
Open the Kitchen Tracker →This is simulated data.
Restaurants using ShelfCastAI recover an average of $2,000/month in produce waste.
Want to see what ShelfCastAI looks like across your locations?
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Based on modeled projections from USDA waste benchmarks.