Counting isn't guessing.
Why Inventario exists, and who it's for.
Most kitchens know their stock three ways: by eye, by notepad, or at the end of the month — when the physical count reveals a gap nobody can explain. In between, real food cost stays a guess.
Inventario connects inventory to what's actually happening in the kitchen. Sales from the register deduct stock. Invoices received by email read themselves and get added automatically. Order suggestions come from real usage, not a rough average.
The product isn't trying to replace the judgment of whoever runs the restaurant — it calculates the starting point, and leaves the final call where it belongs: with you. Ordering 130 lb when the system suggests 114 isn't the system being wrong; it's you knowing your restaurant better than a calculated average.
Inventario is a Cerize product, built first for Quebec kitchens and bilingual from day one, now expanding across Canada and the United States.
What Inventario isn't
No automation that overreaches
- Not a system that orders on your behalf. Orders stay a document to review — never an automated send to a supplier.
- Not another POS. Inventario plugs into your existing point-of-sale system; it doesn't replace it.
- Not an average that decides for you. Every suggestion — orders, yield, alert thresholds — stays an adjustable starting point, never a rule the system imposes.
Where we're headed
Quebec first, then further
Cerize builds tools for independent businesses. Inventario is the first to tackle restaurants specifically: kitchen inventory is a particular problem — units that change with purchase format, recipes with prep loss, suppliers with no shared system — that generic management tools handle poorly.
The product is built first for the Quebec market, bilingual from the start, before expanding across the rest of Canada and the United States.