Staff
Employee profiles, roles, login access, and account status.
Team Access
Review employee matches before creating any accounts.
Give each employee only their own temporary password. These passwords cannot be viewed again after this window closes.
Team
Each employee receives a private individual email. Addresses are never shared with the group.
This month so far
Where this month's invoice money went
Dashboard numbers update from invoices, sales, labor, and P&L inputs.
Percentages stay visible for the active month.
Processing stages for the active month.
Open a card to go directly to the work.
Review major invoice issues in Audit.
Shorted, missing, or sent-back items waiting on vendor credit.
Sales, totals, categories, item names, credits, and inventory.
Requests, recipe notes, checklist sign-offs, prep exceptions, and recipes missing costs.
Operational estimate from Toast sales, Larder invoices, labor, and entered expenses.
Sales, cost of goods, labor, and net profit.
Invoice spending, price movement, and alcohol activity for the selected month.
Food, wine, liquor, beer, and other purchases.
Invoice categories for the selected month.
Largest normalized changes from the prior month.
Combined first, with wine and liquor detail.
Select a section to view its reports.
Sales, purchases, payroll, overhead, and profit for the selected month.
Combined totals first, with wine and liquor details underneath.
Compare invoice spending across recent periods.
Latest price per shared ounce, fluid ounce, or each compared with the prior month.
| Item | Vendor | Prior | Selected | Change | % |
|---|
Open vendor credits are tracked in the Work Center; keg deposits and refunds stay below and remain excluded from beer cost.
The ten most recent invoices for the selected month.
Choose a folder, then upload your documents.
Upload restaurant documents here. Files are served through the logged-in app, not public folder links.
Needs attention
Continue working
Needs attention
Continue working
Needs attention
Recent activity
New intake
Check original pages or enter invoice text.
No invoice selected
No extracted page selected
Example: Roma Tomatoes 2 cs 28.50 57.00
Verify header, totals, and line rows before saving.
The invoice keeps every correction. Select only the fixes Larder should learn.
Keeping this invoice open until the shared data is confirmed.
| Name & Item # | Qty | Unit | Purchase price | Total | Category | Package contents |
|---|
Scan normally first. Deep Review lists ordinary email subjects so missed invoices can be flagged manually.
Checks inspect saved records. Audit history is saved separately from source values.
Open Audit or choose Run Full Check.
Every saved invoice is available here.
| Lines |
|---|
You decide which names belong together. Larder will never merge companies on its own.
| Vendor | Group | Invoices | Selected Month | All Time | Last Invoice |
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| Date | Invoice # | Lines | Total |
|---|
Keep specials, quotes, sheet pricing, and email-found prices searchable next to invoice history.
Search pricing websites and open ordering portals from one place.
For login-only vendors, stay logged in on this browser. Search results appear here first, then open the source you want to check.
Manual entries become searchable immediately and compare against invoice history.
Add files, paste sheet rows, or record email-found specials for later lookup.
Search specials, quote sheets, item codes, vendors, notes, and compare to the last matching invoice.
| Vendor | Item # | Item | Unit | Status | Quote | Last Invoice | Effective | Source |
|---|
Source list for uploaded files, pasted specials, and later email findings.
Prices are compared by a shared physical unit, then reported in the case, pack, bottle, or other format you actually buy. Service, fuel, delivery, tax, freight, and keg deposits stay out.
Visual scan of vendor spread and recent purchase price movement.
Full history, vendor comparisons, and grouped item cards.
Every saved invoice line, newest first. Prices open the original invoice line.
| Date | Vendor | Item # | Item | Qty | Purchase Format | Purchase Price / Comparison | Line Total | Invoice # |
|---|
Latest price per vendor for the same saved item name and physical unit. Vendor item numbers stay attached to their own vendor.
| Item | Comparison Basis | Vendor Prices | Lowest | Highest | Spread | Freshness |
|---|
Based on recent purchase quantities by item and category.
| Group | Item | Vendor | Unit | Recent Qty | Suggested Par | Latest Price | Last Bought |
|---|
Separate inventory and par sheets into cleaner packets for food, wine, liquor, beverage, or any custom group.
Use invoice groups: Food, NA Beverages, Wellness, Beer, Wine, Liquor, Paper / Cleaning.
Compare restaurant-wide physical counts with what sold menu items should have used. Waste stays separate so unexplained shortages stand out.
Record dated on-hand counts and compare value between count sessions. Leave Location blank or use “Restaurant-wide” when the count should feed ingredient usage.
| Date | Name | Location | Lines | Value |
|---|
Track inventory movement that invoices and sales do not explain.
| Date | Type | Item | Quantity | Location | Note |
|---|
Turn par sheet photos into a vendor-organized buy list, then print or save what you ordered.
Choose the responsibility area for this packet. Larder will use saved item names and purchasing history.
Set the short codes printed beside item names, such as MZ, WCW, or SG.
Delivery days, order cutoffs, minimums, and free-delivery thresholds used during final review.
Enter what is on hand. Larder calculates par minus on hand and organizes the result by vendor.
| Item | Area | Vendor | Count Unit | Par | On Hand | Standing | Order |
|---|
Only items needing a decision are shown here.
Take a picture or add a scanner PDF. Larder reads the marked items, then recommends who to buy each one from using your saved invoice and ordering history.
Add the sheet, choose which handwritten column is current, then review the vendor suggestions before building a buy list.
The organized order after par, price checks, and availability.
Save the vendor-organized version after you check pricing and availability.
Manual pars override learned pars. Vendor and unit corrections stay saved for future sheets.
| Actions |
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Saved counts, who completed them, and the buy lists they created.
Choose current menu items, enter expected weekly counts, and estimate what needs to be ordered from saved recipes and pricing.
Move orders from draft through approval, confirmation, receiving, and invoice matching.
| PO | Vendor | Expected | Status | Ordered | Received | Variance | Invoice | Actions |
|---|
Current staffing at a glance.
Managers can plan shifts, estimate labor, and compare against imported labor data.
Schedule changes save to shared data.
| Day | Employee | Role | Start | End | Break | Rate | Notes |
|---|
Sales updates create recommendations only. Staff can volunteer; a manager confirms every schedule change.
Protect required stations before Larder suggests reducing a shift.
Staff can request time off here. Managers can review and update requests.
Labor uploads from P&L appear here for the selected schedule week.
| Date | Employee | Role | Hours | Payroll | Source |
|---|
Browse, review, and print every food and beverage recipe.
Define the equivalent amount for the entire batch yield above. Example: if the yield is 2 quarts and the finished batch weighs 1,800 grams, enter 1800 and gram here. This lets a dish use 60 grams of the prep. It does not change the ingredients or written yield.
BEVERAGE COSTING
Optional fields for cocktails, wine, beer, spirits, and batched beverages.
Enter what goes into one batch. Choose a purchased item for invoice pricing, another prep recipe for a component, or your own cost per unit. Invoice links follow the selected vendor and item; matching names alone never choose between vendors.
| Ingredient | Qty used | Used unit | Prep | Cost Source | Cost in batch | |
|---|---|---|---|---|---|---|
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| Item | Whole-item equivalent | Approximate usable yield | Costing note |
|---|---|---|---|
| Lemon, medium | 1 each | 2 tbsp juice · 1 tbsp zest | Use 2 tbsp juice as the conservative default |
| Lime, medium | 1 each | 2 tbsp juice · 2 tsp zest | Small or dry limes may yield closer to 1 tbsp |
| Orange, medium | 1 each | ⅓ cup juice · 1 tbsp zest | About 3 oranges per cup of juice |
| Grapefruit, medium | 1 each | ⅔ cup juice | About 1½ grapefruit per cup of juice |
| Garlic | 1 large clove | 1 tsp minced | A typical bulb contains about 10 cloves |
| Onion, medium | 1 each | 1 cup chopped | Use actual weight for high-volume prep |
| Shallot, medium | 1 each | 3 tbsp minced | Size varies considerably |
| Tomato, medium | 1 each | ¾ cup chopped | Drained yield will be lower |
| Fresh herbs | 1 tbsp fresh | 1 tsp dried | General 3-to-1 fresh-to-dried rule |
| Butter | 1 stick | ½ cup · 8 tbsp · 4 oz | Exact packaged conversion |
| Egg, large | 1 each | 3 tbsp beaten egg | About 2 tbsp white plus 1 tbsp yolk |
| Pineapple, medium | 1 each | About 3 cups chunks | Trim and core loss varies |
GARNISH STATION
One editable source controls the station map and garnish list.
In Edit Setup, select any item on the map to rename, move, reorder, or remove it from the shared list.
| Item | Location | Source | Used on | Edit |
|---|
STATION PREP
| Ingredient / Prep Item | Par | Prep |
|---|
Review completeness, add missing files, and enter only the month-end adjustments Larder cannot fill automatically.
Checking this month’s sources and review queues.
Invoices fill purchasing automatically. Add Toast sales and labor reports here; the review tabs above show what Larder imported.
Toast can fill these later; manual entries still work.
General Manager rolls into total payroll cost.
Auto-filled invoice categories can be adjusted here.
Wine and liquor are shown separately and combined in the report.
Track each loan separately for the selected month.
Search overhead costs and review the original invoice when a category looks wrong.
| Date / Record | Vendor / Cost | Category | Amount | Classification Check |
|---|
Menu-item sales feed P&L totals. Populated modifier files add searchable pizza-topping demand without double-counting revenue.
SALES REPORT
Popularity, sales dollars, and category performance for the selected month.
| Rank / Item | Category | Menu Group | Qty Sold | Net Sales | Avg per Item | Sales Share | Vs Prior Month |
|---|
| Category | Distinct Items | Qty Sold | Net Sales | Sales Share | Top Item | Vs Prior Month |
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ITEM DETAIL
| Date | Sales Area | Qty Sold | Gross Sales | Discounts / Refunds | Net Sales | Source |
|---|
Imported labor reports update payroll and become searchable in Search Larder.
| Date | Employee | Role | Hours | Labor Cost | Source |
|---|
Choose, add, or delete any reporting month here without loading it first.
All reporting months are listed below.
Choose the display that is most comfortable on this device.
Backups, report exports, API setup, and app maintenance.
Checking storage health...
Create a reference when something behaves incorrectly.
| Reference | When | Area | File / project | What happened | Context |
|---|---|---|---|---|---|
| Open this log to load this week’s events. | |||||
Open panel loaded. Server snapshots protect shared data before each change.
Refresh to load API performance.
Browser performance appears after you use Larder.
| When | User | Activity | Record / Details | IP |
|---|
Connect an IMAP mailbox once, then scan for missing invoices from Invoice Intake or Vendor Pricing.
Enter the mailbox details, then test the connection before saving.
Passwords are saved server-side with the hosted app. Leave the password field blank to keep the existing saved password.
Use the restaurant email account to send private staff updates. Saving does not activate sending; Test & Enable must succeed first.
Enter the outgoing email details, then test the connection. The test does not send a message.
Only active, verified employees with an email address and employee approval can be selected. Text-message alerts remain off until a separate provider is connected later.
Teach Larder how each vendor lays out invoice headers, item columns, weights, charges, and totals.
ADMIN CONTROL
Review what Larder learned, inspect its history, manage conversions, and undo vendor-name changes.
Save a measured equivalence for this exact item only. Standard weight and volume math is already built in. Invoice package sizes belong on the invoice; entire-batch equivalents belong in the recipe.
No learned corrections yet.
Search an item number or name, change what it maps to and adjust its unit, invoice price, or pack quantity, then Save. Use Protect to keep a verified correction from being replaced by a later upload. Crossed-out and non-shipped lines are ignored automatically.
Schedule changes, requests, prep exceptions, and handoffs.
The current screen and invoice step will be attached automatically.
The note and troubleshooting steps are kept for seven days. Invoice images, prices, passwords, and API keys are not copied into this log.
Review one focused queue at a time.
Make the correction here without leaving Command.
See the invoice lines behind this figure.
See every invoice behind this vendor total.
Defaults to this month versus last month. If an item was not purchased last month, its latest earlier purchase is used. Larder compares by a shared unit such as ounce or mL, while the report leads with the case, pack, or bottle you actually bought.
Compare two restaurant-wide physical counts. Larder adds purchases and adjustments, subtracts the closing count, and compares the result with recipe use from connected sales.
| Ingredient | Opening | Purchases | Closing | Actual Used | Expected | Recorded Waste | Unexplained | Status |
|---|
Upload Excel files, edit the basics, and choose which recipes to add.
| Use | Recipe Name | Recipe Type | Suggested Category | Ingredients | Status |
|---|
Choose photos or scanned pages for extraction, or import an Excel/CSV collection.
Choose recipe pages, then extract them for review.
No recipe selected
The saved master recipe will not be changed.
Saved only in this browser tab while the app is open.
Check what Larder found before replacing the month’s sales data.
Confirm the payroll total, employee detail, and reporting month before saving.
Comparing a deeper page-by-page read with your current review.
Your draft stays editable until another manager takes over.
Original page and translated row context.
Create a scanner link, then open it on your phone.
Keep this window open while scanning. New phone photos will appear in Invoice Intake automatically.
Select any day to review the complete team schedule.
Choose an attachment to preview.