Edith / The inventory agent
Stock counts that keep themselves.
Edith is for food businesses that assemble products from ingredients: juice bars, bubble tea shops, cafes, quick service kitchens. It watches your orders, deducts ingredients recipe by recipe, and flags reorders before you run out mid rush.
01 / The problem it removes
Three ways inventory quietly costs you.
The Friday night stockout
Tapioca runs out at 8pm because nobody noticed Tuesday's delivery was short. Edith notices, because every drink sold has been deducting from the count all week.
The bin of spoiled fruit
Perishables get over ordered because ordering is guesswork. Edith prepares reorders from actual usage and each supplier's lead time, so you buy what you will use.
The Sunday count
Someone spends hours counting containers every week. With Edith the running count stays current on its own, and a monthly true up replaces the weekly ritual.
02 / The mechanism
There is no demo to click, so here is exactly how it works.
No magic anywhere in this. Four moving parts, each one checkable.
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01
An order comes in
A large mango smoothie sells on UberEats, SkipTheDishes, DoorDash, Fantuan, or at the counter. Edith sees the order the moment it arrives.
Order #482: 1x mango smoothie, large
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02
The recipe deducts itself
Edith knows the recipe for every item at every size, because we built that profile together. The ingredients come off your counts automatically as drinks get made.
Mango pulp -240g. Yogurt -180ml. Large cup -1.
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03
Staff log the rest at shift end
Sales never capture everything. Spills, remakes, comps, staff drinks, spoilage: staff log them in a couple of taps at the end of each shift. Stock stays honest without anyone counting.
Shift log: 1 remake, 2 staff drinks, 1L milk spoiled
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04
Reorders are ready before you run out
When an ingredient drops below its threshold, Edith flags it and prepares the reorder for the right supplier, accounting for that supplier’s lead time. You approve it, or change it. Nothing orders itself.
Mango pulp below threshold. Reorder drafted: supplier lead time 3 days.
Owners decide, staff log
You approve reorders and set thresholds. Staff can log waste in a couple of taps, but they cannot change thresholds or approve orders. The controls stay with you.
What it honestly does not do
Edith does not end counting forever, it means counting monthly instead of weekly. Partially used containers are tracked as an estimated percentage, so a periodic true up is still part of the process. If someone tells you otherwise, they are selling you something.
03 / Setup is a build, not an install
Why there is no "try it now" button.
Edith only works if its picture of your business is right, so setup starts with me building a profile of it: every ingredient, its pack size, where it is stored, which supplier it comes from, and a recipe for every item on the menu at every size. We verify that together before anything goes live. That is why the next step is a call and not a signup form.
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01
A call about what you sell and what you stock. From that I quote the exact setup price.
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02
I build the profile: ingredients, pack sizes, storage, suppliers, and a recipe for every menu item at every size. You check it against reality.
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03
Edith goes live watching your order streams. Staff learn the shift log in minutes, because it is a couple of taps.
04 / Pricing
From $750, and honest about the "from".
The first 3 months are free, exactly like Friday: you see it keep your counts straight before paying anything. Setup is a bespoke build of your menu, so the price scales with menu size. A juice bar with twelve drinks is a smaller build than a kitchen with sixty dishes. The call settles the exact number before you commit to anything.
from $750
one time setup, scales with menu size
$75/month
cancel anytime
First 3 months free. All prices CAD. Exact setup quote on the call.
05 / Common questions
Before you ask.
Do I still have to count inventory?
Yes, monthly instead of weekly. Edith keeps the running count current, but partially used containers are estimates, so a periodic true up keeps the numbers honest. Anyone promising you will never count again is overselling.
Which order sources does it watch?
Orders arriving from the delivery apps (UberEats, SkipTheDishes, DoorDash, Fantuan) and from in store tickets. Whatever does not arrive as an order, staff capture in the end of shift log.
Can staff mess up the thresholds?
No. Staff can log waste, spills, and comps, and nothing else. Thresholds and reorder approvals are owner only.
Fifteen minutes about your menu is enough for a real quote.
Tell me what you sell and roughly how many items are on the menu. I will tell you the setup price and how long the build takes. The first 3 months cost nothing, so the risk of trying is a phone call.