Knowledge Base
Operations guidesFor every workflow
Use these practical guides to run purchasing, inventory, vendor communication, and reporting with fewer handoffs and fewer mistakes.
For Restaurants
Guides for operators, chefs, and managers running inventory, purchasing, and reporting.
For Suppliers
Guides for vendors managing orders, catalogs, and integrations through the portal.
Start here
The most useful starting points for new and experienced teams.
Getting Started with Restaurant Inventory Software
A practical onboarding guide for operators launching restaurant inventory management software across one or more locations.
Restaurant Inventory Counting and Stock Management
Best practices for restaurant inventory management — storages, counts, low-stock control, and replenishment planning to reduce food cost.
Restaurant Purchase Order Management
A guide to creating, sending, receiving, and reconciling restaurant purchase orders to keep food costs as a percentage of sales on target.
Restaurant Vendor Management and Catalog Setup
Build reliable vendor catalogs and item data so restaurant ordering, receiving, and food cost control stay consistent.
AI Assistant for Restaurant Operations
How to use the AI assistant for restaurant invoice analysis, food cost percentage calculations, purchasing suggestions, and operational insights.
Mobile Inventory App and Offline Counting
How to use the mobile app for restaurant inventory counts offline, ordering on the go, and real-time data sync across shifts.
Guides by area
Getting started & account
5 guidesLaunch Wox, add locations, invite your team, and manage your plan.
Getting Started with Restaurant Inventory Software
A practical onboarding guide for operators launching restaurant inventory management software across one or more locations.
Multi-Location Restaurant Management Setup
How to structure multi-location restaurant operations so inventory, purchasing, and food cost reporting stay aligned across every site.
Restaurant Team Roles and Permissions
How to set restaurant team access so daily work is fast while sensitive actions like food cost data and purchasing stay controlled.
Mobile Inventory App and Offline Counting
How to use the mobile app for restaurant inventory counts offline, ordering on the go, and real-time data sync across shifts.
Billing, Plan Limits, and Account Recovery
A guide to understanding plan limits and resolving account access interruptions in your restaurant operations software.
Inventory & stock
3 guidesCounts, par levels, low-stock alerts and waste logging.
Restaurant Inventory Counting and Stock Management
Best practices for restaurant inventory management — storages, counts, low-stock control, and replenishment planning to reduce food cost.
Par Level Management and Reorder Points
How to set and maintain par levels so restaurant reordering is timely, consistent, and driven by actual usage to control food cost.
Restaurant Food Waste Tracking and Reduction
How to track, report, and reduce wastage of food in restaurants across locations to protect margins and lower food cost.
Purchasing & suppliers
4 guidesPurchase orders, receiving, supplier catalogs and invoice processing.
Restaurant Purchase Order Management
A guide to creating, sending, receiving, and reconciling restaurant purchase orders to keep food costs as a percentage of sales on target.
Restaurant Vendor Management and Catalog Setup
Build reliable vendor catalogs and item data so restaurant ordering, receiving, and food cost control stay consistent.
Food Supplier Marketplace and Vendor Discovery
How to browse the food supplier marketplace, discover new vendors, compare vendor catalog pricing, and subscribe to catalogs.
Restaurant Invoice Scanning and Document Processing
How to handle restaurant invoice scanning, AI automated invoice processing, and cost data import so your restaurant cost breakdown stays accurate.
Costs & reporting
4 guidesRecipe costing, price changes, COGS reports and exports.
Recipe Costing and Food Cost Percentage Tracking
How to link recipe costs to live invoice data so your food cost percentage stays accurate as ingredient prices change.
Food Cost Variance and Price History Analysis
How to track supplier price changes over time and use food cost variance analysis to protect restaurant margins.
Food Cost Reporting and Restaurant Analytics
How restaurant operators can calculate food cost percentage, track COGS, run actual vs theoretical reports, and use analytics to control food cost.
Restaurant Data Export and Scheduled Reports
How to export restaurant operations data and set up scheduled food cost, COGS, and inventory reports for recurring review.
AI, chat & alerts
3 guidesAsk questions of your data, coordinate the team and get notified in time.
AI Assistant for Restaurant Operations
How to use the AI assistant for restaurant invoice analysis, food cost percentage calculations, purchasing suggestions, and operational insights.
Restaurant Team Chat and Shift Messaging
How to use team messaging for fast internal restaurant communication across shifts, roles, and locations.
Low-Stock Alerts and Restaurant Notifications
How to configure low-stock alerts, order cutoff reminders, and notifications to stay ahead of restaurant inventory and purchasing needs.
For suppliers
1 guideHow suppliers receive orders and keep their catalog current in the vendor portal.
Security, integrations & help
3 guidesSign-in security, connecting other systems and fixing common problems.
Restaurant Software Security and Authentication
Security guidance for restaurant account protection, safe access practices, and session reliability across your team.
Restaurant Software Integrations and Webhooks
How to connect your restaurant software with external tools using vendor portal integrations and order notification webhooks.
Troubleshooting Common Restaurant Operations Issues
A practical troubleshooting guide for common restaurant account, ordering, invoice processing, and inventory communication issues.
Want the why, not just the how?
The blog explains the operating ideas behind these workflows: food cost, variance, par levels and supplier management.
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