Asset Management

Stock takes done digitally not on paper  

The count happens on a phone in front of the shelf, with the product list already in it. Nothing is transcribed afterwards, so nothing is lost between the shelf and the spreadsheet.

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What it does

The list is already in the phone

 Every product in the catalogue is there in the order of the shelf, so counting is entering a number rather than writing down a name and then a number.  

It works in the cellar

Counts are completed offline and sync when the device is back in signal. Cold rooms, cellars and basement stores stop being a reason the count happened later, from memory.  
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What it does

Every count is signed

Each entry carries the person and the time. A count is a record, not a note, and the history sits next to every product.  

More ways to use ocapii

Kitchen Fulfliment

Inventory Management

Track stock levels, expiry dates, suppliers, movements, waste and low-stock alerts across sites, departments and locations.

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Food Safety

Food Safety

Opening checks, temperatures, cooking and cooling records, taken on a phone in seconds.

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Food Waste Reductions

Waste is captured by product, reason, location and value. After a few weeks it stops being a number and starts showing a cause.

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FAQ

Food waste reduction commonly asked questions

Waste is logged by product, quantity, reason, location and value, either at a station on a tablet or on a phone. The value is calculated from product data already held in the platform.

Yes. Waste volumes, values and CO2e estimates export with the underlying records behind them. How the figures are presented in a published ESG report is a decision for your own reporting team. 

Yes. Waste tracking, energy monitoring and inventory sit on the same platform, so the reporting covers the operation rather than one measure at a time.