Intelo measures the difference between what your stock should have sold and what actually reached your bank. From a photo. Check to check. The number most owners never see.
You buy stock. You sell food. Somewhere in between, something's always off. You feel it. You just can't put a number on it.
Theft, spoilage, over-portioning, a miscount at close - each one looks small on its own. Together they can add up to as much as 10% of food revenue, a Gap most restaurants never measure.
Most inventory tools tell you when you're running low. That's not the problem. The problem is measuring what disappeared before you ran low.
You can't manage what you can't measure. The first step isn't a new supplier or a tighter recipe. It's a single number: how much disappeared this check.
Full-service independents run on a 3-6% net margin. At those numbers, an unmeasured Gap isn't a rounding error, it's the difference between a good month and a bad one.
A rough industry estimate, not your real number. Intelo measures the real one, check to check.
Taking control of your restaurant's Gap means more profit without having to sell more. Intelo breaks it down to the ingredient, so you know exactly where to look first.
Illustrative example · green = counted, the remainder is the Gap
Photograph the receipt, supplier delivery or a store run. Intelo reads it and logs every item.
At the end of service, enter your sales. Intelo works out what your stock should have produced.
Photograph your shelves. Intelo compares expected to actual and shows you the Gap in baht.
No spreadsheets. No manual entry. Just a photo.
Every check cycle, Intelo turns your photos into a single dashboard: the Gap in baht, where it's leaking, and how it's moving.
Illustrative dashboard
We're onboarding a small group of restaurants for the pilot. Each one is reviewed individually, not everyone gets in straight away.