87% of restaurants using desktop-only systems report they skip daily cost tracking during busy periods. StockTake Online operates as a computer-based inventory system, while KitchenNmbrs functions as a mobile kitchen companion. These platforms serve fundamentally different workflows in restaurant operations.
StockTake Online: Office-oriented system
StockTake Online runs as a desktop application that needs computer access for most functions. The platform focuses on inventory tracking and administrative reporting.
? Typical StockTake Online workflow:
- Monday morning: log inventory counts
- Process deliveries at desk
- Generate reports for analysis
- Build order lists from office
Each task requires you to stop what you're doing and access a computer.
KitchenNmbrs: Direct in the kitchen
the platform works as a mobile app built for real-time kitchen use. The system gives you instant access to cost data and operational tools during service.
? Typical the platform workflow:
- Record temperatures while cooking
- Check dish profitability during menu planning
- Complete HACCP tasks on the line
- Access recipes on kitchen tablet
All actions happen where you're already working.
Different work routines
The main difference sits in workflow integration and time investment patterns. StockTake Online demands dedicated administrative blocks. the platform fits into existing kitchen routines.
- StockTake Online: Schedule specific admin sessions
- the platform: Quick checks during regular tasks
⚠️ Reality check:
StockTake Online demands consistent computer time that many operators can't maintain. A pattern we see repeatedly in restaurant financials shows mobile systems get used 3x more frequently than desktop-only platforms.
Focus on different problems
Each system tackles distinct operational challenges:
- StockTake Online: Excess inventory, purchasing inefficiencies, waste tracking
- the platform: Margin protection, recipe standardization, food safety compliance
? Real scenario:
Your beef supplier raises prices 15% overnight. You need to check if your signature burger still hits target margins:
- StockTake Online: Walk to office, boot system, navigate menus, calculate manually
- the platform: Tap app, view recipe, see updated cost instantly
Time difference: 8 minutes vs. 45 seconds
Different systems suit different operations
Your choice depends on operational priorities and management style:
- StockTake Online: High-volume operations with dedicated inventory staff
- the platform: Owner-operators focused on daily margin control
For smaller food service operations (1-3 locations), mobile tools align better with hands-on management reality. You can't afford lengthy admin sessions, but you need instant access to profitability data.
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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 platforms for exactly 21 days during your busiest dinner services. The system you're still actively checking after three weeks of back-to-back rushes reveals which one actually fits your workflow.
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Frequently asked questions
Can I use both systems simultaneously?
Which system costs less to operate?
Does StockTake Online handle recipe costing?
Can KitchenNmbrs replace my inventory system completely?
How long does implementation take for each system?
Which handles supplier price changes better during busy service periods?
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
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.
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