Run the restaurant. Sleep at night.
Menus, vendors, staff schedules, and prep lists. One workspace so the operations do not follow you home after service.
Restaurants run on a hundred small operational tasks that all have to happen on time. Gript holds the structure so service runs smoothly and you stop carrying it all in your head.
The restaurant problem
Vendor orders in your head and a paper notebook
Three meat deliveries this week, produce on Mondays and Thursdays, dry goods next Tuesday. Quantities scale with the reservation book, and the system to track it is a stack of receipts.
Staff schedules built and rebuilt weekly
Every week the same dance: who is available, who needs hours, who called out. Schedule built in a spreadsheet, shared as a screenshot, broken by the first shift swap.
Menu changes that nobody documents
The kitchen ran a special last weekend that crushed it. By the time you want to add it to the menu permanently, nobody remembers the exact recipe or the supplier for that one ingredient.
How Gript helps
Vendor and inventory tracking
Every vendor as a row. Order schedules, contact info, current stock levels. Reorder alerts before you run out.
Staff schedule with shift swaps
Weekly schedule built once. Staff request swaps inside Gript. Updates propagate to everyone in real time.
Menu and recipe vault
Every recipe with ingredients, suppliers, and prep notes. Specials become permanent menu items with full history attached.
Getting set up
Start with the Restaurant template
Pre-built boards for vendors, menu, staff, and prep. Plug in your operation.
Add your team
Owners, chef, front of house, prep cooks. Permissions so each role sees what they need without the noise.
Catalog your suppliers
Each vendor as a row. Schedules, contacts, current orders. Stop hunting for the seafood supplier's phone number during a Friday rush.
Related use cases and comparisons.
Your restaurant, organized.
14-day free trial. No credit card. Set up in under a minute.