Your inventory, counted. Every shift, automatically
Veratori installs computer vision hardware in your walk-in coolers and storage rooms. From that point on, stock levels are tracked in real time — no manual counts, no clipboards, no guesswork.
Items tracked today
0 units
Food waste prevented (last 30 days)
$0 saved
Last inventory count completed
7s ago
Manual hours eliminated this week
0 hrs
Trusted by operators across the US
Crack Rice
Sakura of Japan
Black Burger
Los Tacos Hermanos
Poke Bowl
Hatchery
Goizueta Business School
Tacos Barios
ATVCrack RiceSakura of JapanBlack BurgerLos Tacos HermanosPoke BowlHatcheryGoizueta Business SchoolTacos BariosATVManual vs. Automated
How technology replaces the clipboard and eliminates 12 hours of manual labor per week.
Manual Clipboard Method
90 minutes per shift spent counting boxes and weighing prep.
High error rate due to human fatigue and low-light conditions.
Inventory is only 'accurate' for the five minutes after the count.
Zero data on intra-day waste, theft, or door-open duration.
Veratori System
Zero minutes per shift. Tracking happens 24/7 in the background.
99.2% accuracy using calibrated LiDAR and YOLO models.
Live dashboard shows exact quantities on hand at any second.
Instant alerts for open doors, low stock, or expiring labels.
Avg. Impact
12 hrs/wk Saved
Everything your team needs to stop counting by hand
Three core features that replace manual inventory from day one.
Automatic Stock Tracking
YOLO-based object detection runs at 15–30 FPS on an NVIDIA Jetson edge device, identifying and counting items continuously without any manual input from staff.
Manager Digest, Every Morning
A plain-English summary lands in your inbox before service begins — quantities on hand, items running low, and anything that expired overnight.
Anomaly Alerts
If a walk-in door is left open, an item disappears unexpectedly, or stock drops below a configured threshold, your team gets notified before it becomes a problem.
Stop counting inventory by hand.
Veratori customers recover an average of 12 staff hours per week and reduce food waste by 40%. Schedule a 30-minute walkthrough to see how it works.