Who it is for
Designed around real hospitality work.
OneCount is designed for the teams below. This is an audience guide — not a list of named customers or published results. The founding-operator program is open to people who want to help test the fit.
Bars & pubs
For teams that count bars and cellars, review unit costs, and prepare orders from recorded stock.
Useful when the same products need to be counted in the same places, week after week.
Restaurants
For chefs and managers reviewing stock counts, supplier invoices, pricing, and costing.
Useful when a manager needs to see a recorded price change beside its source before deciding what to update.
Hotels
For hospitality teams that keep stock records clear across several bars, kitchens, or outlets.
Useful when each venue and count session needs a clear owner, source, and review trail.
Multi-venue groups
For groups that want the same counting and review process across venues before comparing recorded results.
Useful when finance and operations teams need to review the same source records without merging separate spreadsheets.
Review-first
changes stay ready for a manager to check
Source-visible
counts, invoices, and pricing keep their context
Operator-led
the open program invites practical feedback
Help test OneCount in a real operation.
The founding-operator program is open. Tell us how you count today, where records become hard to review, and which parts of the current OneCount workflow fit your venue.
Considering the program? Review the current web setup and its limits.