Count the cellar. Send the orders. Done before service.

Nobody is losing money on the software. They are losing it on the paper.

Most venues still order the way they did twenty years ago. A biro on a printed sheet. A note in someone's phone. A text to the rep at eleven at night, half of it forgotten by morning.

So you over-order the gin and run dry on tonic on a Saturday. Nobody can say what you spent on spirits last month without opening a folder of invoices. And when the person who always does the order is on leave, nobody else knows where to start.

Cambusa is not trying to replace your POS or your accountant. It replaces the sheet.

Two ways to do the order, and both end in the same place

Whichever way your staff work, the result is the same: a clean order per supplier, priced, ready to send.

The careful way

Walk your zones and count

Your products are grouped the way your venue is actually laid out — main bar, storage room, terrace, whatever you call them. You can also group by supplier or by category if that suits the person doing the count.

Every line shows what you have on hand and your PAR level, so the person counting does not need to remember what "enough" looks like. Tap the quantity and move on.

The fast way

Or just write what you need

Type it the way you would scribble it on a napkin — three cases of Moretti, two bottles of prosecco, mineral water x5 — and Cambusa works out which product you mean and which supplier it belongs to.

This is the one that actually gets used at the end of a shift, when nobody has the patience for a full count.

Then

Send it, split by supplier

Cambusa breaks the list into one order per supplier and shows you the estimated cost of each before anything goes out. You see the number while you can still change it.

Then send it however that rep prefers: WhatsApp, text, email, or copy it and paste it wherever you like. It saves to your history on the way out.

And for the first time, you can see what you are spending

This is the part owners care about. Every order you send builds the picture, without anyone entering anything twice.

• This week, against last week and against your annual average. One number, at the top, in your own currency.
• Weekly spend over time. Tap any week to see which suppliers made it up and what share each one took.
• Spend by supplier or by category, over one month, three, six or a year. So you know who you actually depend on.
• Top products by dollars or by units. The line that is quietly eating your margin usually is not the one you would guess.
• Prices live on the products, so the numbers stay honest. Update them when a supplier moves, and everything recalculates.

Every order kept, with a name against it

The full history sits in the app: which supplier, which day, what it cost, who sent it. Useful the morning a delivery is short and the rep remembers it differently.

It also means the knowledge stops living in one person's head. A new supervisor can run the order in their second week, because the venue is already in there.

Your team gets in with a code. Your numbers stay yours.

Every venue has its own code. Your staff join with it, on their own phone, without you setting anything up on their end.

• Admin. The account holder, one per venue. Holds the subscription and is the only person who can change their own role.
• Manager. Runs orders, products, suppliers and prices, and sees what the venue is spending.
• Staff. Counts and orders. No access to the spend figures.

The person doing the count on a Tuesday night does not need to know what you pay for your gin, and with the turnover this industry has, you probably do not want them to. Meanwhile every order still carries the name of whoever sent it, so nothing gets lost.