ShelfCount Help Center

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ShelfCount Help Center

Guides for owners, managers, and staff — from your first inventory count to reading your food cost reports. No technical background needed.

Getting started

Getting started: your first week

Set up locations, add your items, invite your team, and run your first inventory count.

Inventory

Items, units, pack sizes, and costs

Purchase units vs. count units, pack sizes like case → bottle, and why some items need a weight-per-volume.

Counting inventory

Location counts, vendor counts, and full counts — plus walk order, blank vs. zero, and draft expiry.

Recipes & food cost

Recipes and costing

Prep recipes vs. menu recipes, nesting, yields, and how costs update automatically when prices change.

Food cost reports

Inventory value, below-par, theoretical vs. actual food cost, purchases, and price history.

Purchasing

Vendors and purchase orders

Par levels (including day-of-week pars), suggested orders, order minimums, and emailing POs.

Receipts and invoice scanning

Scan invoices with your phone, review every line before anything changes, and let the app learn barcodes.

Integrations

Square integration

What syncs from Square, how to map menu items to recipes, and how modifiers affect cost.

Account & billing

Your team and roles

What staff, managers, and admins can each see and do — including why staff never see costs.

Billing and your plan

How the 14-day trial works, subscribing, and what happens if your trial ends.

Still stuck? Email us at hello@insidermanagement.net and a real person will get back to you.