One connected system for cost control.
Your team keeps doing what it already does — taking deliveries, logging waste, counting stock. BarHouse turns it into one clear view management can trust, and every part feeds the next.
Waste management
Staff log waste on their phones as it happens. Every entry is sorted by reason and costed automatically.
Inventory & stock counts
Print your ingredient list, count, and photograph the sheet. Ai fills in the counts, in the same units every week.
Deliveries & invoices
Photograph the invoice when it arrives. Ai picks up the supplier, every line and every price, so a price rise shows up the same day.
Menu engineering
Every dish ranked by real margin and popularity, with Ai suggestions on what to reprice, push or drop.
Recipe costing
Photograph a recipe card and Ai builds the recipe. Dish costs then update themselves when prices move.
Manager reporting
Waste, stock and margin for any week, with a plain-English Ai summary of what changed and why.
Most venues lose money in places nobody is watching.
None of this is dramatic. It is the ordinary, daily drift between what a venue buys, what it sells and what it throws away — and it usually only shows up at the end of the month.
Waste gets logged too late — or not at all.
Supplier prices creep up unnoticed.
Stock counts are inconsistent.
Menu items sell without a known margin.
Managers live in spreadsheets.
Waste paperwork lives in three places.
Capture it once. Ai handles the data entry.
Invoices are read by Ai the moment they arrive. Waste is logged on the spot by the people who handle it. You get the numbers without anyone sitting down to do admin.
Capture
Photograph supplier invoices as they arrive. Staff log waste on their phones the moment it happens.
Ai reads it
Every line, quantity and price is extracted in seconds and matched to your ingredients and suppliers.
Review and save
Check what was captured and save. Anything the Ai is unsure of is flagged for you.
See where the money goes
Dish margins, waste, stock and supplier prices update automatically, with an Ai summary of what changed.
Setup is handled for you. We only need your menu and recipes. We build your ingredient list from them — print it, do your first stock count, and you're live.
Waste logged by the people who handle it.
Every member of staff gets their own basic account — they can check what is in stock and log waste, and nothing else. No access to your figures. They log it on their phone the moment it happens, and each entry is costed and sorted by reason automatically.
- A basic account for every member of staff
- Logged on their phone, as it happens
- Every entry costed and sorted automatically
Illustration only — sample figures, not customer data.
Simple pricing, per venue.
About €4.90 a day, with unlimited staff accounts and your management team included.
Restaurants, bars and hotel F&B operations. Setup is handled for you.
Additional management profiles available
- Ai reading of invoices, stock counts and recipes
- Waste tracking
- Inventory and stock counts
- Delivery and invoice records
- Recipe costing
- Menu engineering
- Manager reports
- Unlimited staff accounts
- Management profiles with role-based permissions
Built to protect your venue’s data.
Your costs and margins are some of the most sensitive numbers in your business. This is how BarHouse looks after them.
Hosted in the UK
BarHouse runs on its own server in the United Kingdom.
Encrypted connections
Every connection to BarHouse is encrypted, on the website and in the app.
Your venue is kept separate
Each venue’s records are walled off in the database itself, so no other customer can see them.
Access by role
Staff accounts can log waste and check stock, but never see costs, prices or margins.
Backed up every night
Your data is encrypted before it leaves our server, stored off-site, and restores are tested.
Passwords protected
Passwords are stored hashed, never in plain text, and we never store payment card details.
Questions operators ask.
How does the Ai read my invoices?
Take a photo of the invoice on your phone. BarHouse’s Ai reads the supplier and every line, quantity and price in seconds. You check it and save — nothing is saved until you confirm it, and anything the Ai is unsure of is highlighted.
What do you need from us to get started?
Just your menu and recipes. We build your ingredient list from them, you print it and do your first stock count, and you’re live. From then on, suppliers, prices and units fill in as you photograph invoices.
How much training will my team need?
Very little. Staff get a basic account that only lets them log waste and check stock, so there is not much to learn. We take your managers through the rest during setup.
Does it connect to my till?
It doesn’t need to. Photograph or upload your till’s sales report and the Ai reads the figures, so BarHouse works alongside the till you already use.
Is it only for restaurants?
No. BarHouse is built for restaurants, bars and hotel food and beverage operations — anywhere stock, waste and margin need to be kept under control.
Can my staff use it on their phones?
Yes. BarHouse works in any phone’s web browser, so staff can log waste on the spot without installing anything.
What happens if the Ai reads something wrong?
You correct it before it counts. Nothing the Ai reads is saved until someone checks it, and anything it is unsure of is flagged so you know where to look.
How much does it cost?
€149 per venue per month. That includes unlimited staff accounts and a set of management profiles; more management profiles can be added if you need them.
Ready to see what your venue is really losing?
Send us your menu and recipes. We handle the setup, your team works as normal, and you see where the money goes.