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AgentHood Core · Baldor-ready

Supply Reorder Agent
Never over-order. Never 86 again.

Guesswork on your walk-in costs you $1,000–$3,000 in wasted food a month.

For Independent kitchens on Toast · Resy · Baldor · Chef's Warehouse

What Supply Reorder Agent does

Supply Reorder Agent tracks inventory depletion in real time against your recipe map, forecasts what the weekend needs from your reservation book, and texts you one purchase order to approve before the vendor cutoff. When demand drops it trims the standing order so nothing spoils.

Over-order and it rots in the walk-in. Under-order and you 86 your best dish on a full Saturday. Between the two, 4–10% of everything you buy gets thrown away.

Plugs into

Toast POSResyBaldorChef's WarehouseWorks with any POS

Built for

🚚

Supply Reorder Agent

  • It tracks
  • It reorders — before you 86
  • It trims & reports
$162BFood wasted by U.S. restaurants a year
4–10%Of food purchased, thrown out

Plugs into

  • Toast POS
  • Resy
  • Baldor
  • Chef's Warehouse
  • Works with any POS

Where the money goes

Three leaks Supply Reorder Agent closes

Leak No. 1

Over-ordering & spoilage

Standing orders don't flex with a slow week or a rainy Tuesday. Product you already paid for wilts in the walk-in — and every dollar of spoiled food comes off the bottom line, not the top.

$600–$1,500 / motypical loss, est.
Leak No. 2

Stockouts & the dreaded 86

Run out of the branzino on a 96-cover Saturday and you lose the sale, the upsell and the table's trust. The busiest nights are exactly when a missed reorder hurts most.

$400–$1,200 / molost sales, est.
Leak No. 3

Midnight counting & missed cutoffs

Manual inventory eats hours you don't have, and one forgotten 5pm vendor cutoff means an emergency substitution or an empty line the next day.

6–8 hrs / wkowner time, est.
$162BFood wasted by U.S. restaurants a year
4–10%Of food purchased, thrown out
$14Revenue value of every $1 in food saved
100%Of your inventory tracked, daily

Dollar and percentage figures are industry estimates for independent New York venues, or simulated demo results. Your real baseline gets measured on site during onboarding.

How it works

Three steps, no new software

01

It tracks.

Every ticket you ring depletes your inventory in real time against your recipe map — so the agent always knows what's on the shelf, no midnight count required.

02

It reorders — before you 86.

It reads tonight's reservation book, forecasts what Saturday needs, and texts you one purchase order to approve. Tap yes and it files with Baldor before the 5pm cutoff.

03

It trims & reports.

Slow week or rain in the forecast? It cuts the standing order so nothing spoils. Every Monday: stockouts, waste, dollars saved, and your true food-cost percentage.

Why AgentHood

Built for your room, not a chain

The inventory platforms flag your par levels and stop there — they hand you a to-do list, not a placed order, and their forecasting was built for national chains. Ours closes the loop and reads your reservation book, so it orders for the night you're actually about to have.

— Jason PieroniFounder, AgentHood Operators

You approve every word

Nothing this agent says to a guest goes out without your tap. Sensitive moments route to your phone, your voice is set from your own menus and the way you actually talk, and you can turn any behaviour off in one message.

How we work →

Supply Reorder Agent

Questions owners ask

Do I have to build a recipe map first?
We build it with you during onboarding, starting with your top-selling and highest-cost items rather than the whole menu. That's where nearly all the waste and all the 86s live.
What if my vendor isn't Baldor?
The agent drafts the purchase order either way and files with the vendors it's connected to. Anything else it sends you ready to forward, still ahead of the cutoff.
Can it order without asking me?
Only if you tell it to. By default every PO is a text you approve with one tap, and most owners keep it that way.

Free discovery call

See Supply Reorder Agent run against your own numbers

Start with a 15-minute discovery call. If it’s the right fit, we’ll run a working session at your venue during a slow shift, with the agent pointed at your actual operation.