StockTake Online and KitchenNmbrs look similar, but work completely differently in daily practice. StockTake Online is mainly an inventory tool that you use at your computer, while KitchenNmbrs is mobile and works directly in the kitchen. The difference lies in where and when you use the systems.
StockTake Online: Office-oriented system
StockTake Online is designed as a desktop application that you mainly use at your computer. The system focuses on inventory registration and reporting.
💡 Typical StockTake Online use:
- Monday morning: enter inventory count
- Register deliveries on computer
- Run reports for analysis
- Create order lists at your desk
You have to go to the computer every time you need to do something.
KitchenNmbrs: Direct in the kitchen
KitchenNmbrs is a mobile app that you use while working. The focus is on real-time information and quick checks during service.
💡 Typical KitchenNmbrs use:
- Take temperature and enter it directly
- Check food cost while planning the menu
- Check off HACCP tasks while working
- Look up recipes on tablet in kitchen
Everything happens on the spot, without a computer.
Different work routines
The biggest difference is in when you use the systems and how much time you spend on them.
- StockTake Online: Block out time for administration
- KitchenNmbrs: Small moments during normal work
⚠️ Note:
StockTake Online requires discipline to regularly sit down at the computer. KitchenNmbrs fits with your normal work rhythm.
Focus on different problems
Both systems solve different pain points:
- StockTake Online: Inventory surplus, over-purchasing, expired products
- KitchenNmbrs: Food cost control, recipe consistency, HACCP compliance
💡 Practical example:
You want to know if your steak is still profitable after a supplier price increase:
- StockTake Online: Go to computer, log in, search, calculate
- KitchenNmbrs: Open app, check recipe, see food cost directly
Difference: 5 minutes vs. 30 seconds
When which system makes more sense
The choice depends on your work style and priorities:
- StockTake Online: If you have a lot of inventory and often over-order
- KitchenNmbrs: If you mainly want control over margins and quality
For small independent food service businesses (1-3 locations), KitchenNmbrs fits better with daily reality. You don't have time for extensive inventory administration, but you do want to quickly check if your dishes are profitable.
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Start free trial →How do you choose between both systems?
Analyze your biggest pain point
Are you mainly losing money through too much inventory or through incorrect food costs? StockTake Online helps with inventory problems, KitchenNmbrs with margin problems.
Check your work style
Do you work a lot at the computer or are you mainly in the kitchen? StockTake Online requires computer time, KitchenNmbrs works mobile while cooking.
Test both systems
Try both for a week in your normal routine. See which system you actually use and which one you forget.
✨ Pro tip
Test both systems during a busy week. The system you still use then fits best with your way of working.
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Frequently asked questions
Can I use both systems at the same time?
Theoretically yes, but in practice it becomes too complex. Most entrepreneurs eventually choose one system that best fits their work style.
Which system is cheaper?
KitchenNmbrs starts from €24.99/month. StockTake Online has different packages starting from around €50/month. Both offer trial periods.
Can StockTake Online also calculate food costs?
Yes, but it's more focused on inventory valuation. For daily food cost control, it's less convenient than a mobile solution.
Does KitchenNmbrs also work for inventory registration?
KitchenNmbrs registers ingredient usage through recipes, but doesn't have an extensive inventory module like StockTake Online.
Which system is easier to get started with?
KitchenNmbrs is more intuitive for beginners because it works mobile and you see results directly. StockTake Online requires more setup time.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
Compare for yourself — KitchenNmbrs vs. the rest
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