Freezer and tub tracking with net weight
You know what sits in which display, how much is left and what went out - without walking around with a clipboard.
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Freezers & tubs
What actually changes
You know what's in the back
Instead of opening chests one by one, you see on screen that pistachio sits in display 2 on the storage level.
Net weight without mental math
Enter gross and the container weight is subtracted from the register - no more calculator on the bench.
The menu keeps itself honest
A tub taken off the serving level disappears from the digital menu, so nobody orders what isn't there.
The serving level feeds the digital menu, so the board at the counter matches what is really in the display.
Tubs come straight from a production plan - after churning you pick which ones go into the freezers.
The tub is the unit a gelato shop’s day is actually measured in: how much pistachio is left, whether it holds through Saturday, what needs churning tonight. Almost nobody writes it down, because until now that meant keeping a notebook alongside the work. Scooply swaps the notebook for a live picture you check on a phone, standing at the display.
Where the mess comes from
Tubs move between the lab and the display several times a day and pass through several pairs of hands. One person tops up, another pulls a half-empty one back, a third shifts a flavour because it was easier that way. Two days later nobody knows which pistachio is Tuesday’s and which is Thursday’s - and in practice one person’s memory decides.
What tracking gives you
- you can see which freezer and which position holds a given tub
- you know how much is left in it and which batch it came from
- the oldest batch goes out first, because dates are visible and not just flavours
- before ordering raw material you look at the real stock, not a hunch
- the evening shift sees what the morning shift saw, without a verbal handover
A stock count that takes two minutes
The classic count means walking the freezers with a sheet of paper, noting flavours and copying them into a spreadsheet afterwards. It gets done rarely precisely because it costs half an evening, and in between the stock figure is an act of faith.
With tubs recorded as you go, closing the day means running down a list and correcting what doesn’t match. Instead of one count a month you have the position every evening, and discrepancies surface while you still remember where they came from.
Four types of freezer, one way of looking at them
Open display, pozzetti, upright cabinet and chest freezer are laid out differently, so we model them separately: pozzetti have numbered wells, the cabinet has levels and positions, the chest its own division. You move a tub by dragging it, and its stock follows.
That way what’s on screen resembles what you see when you lift the lid - and someone new on shift finds the flavour without asking.
Frequently asked questions
Do I have to scan barcodes?
No. A tub needs a place and a flavour; the rest you complete by tapping beside the display. Tracking has to cost seconds, otherwise nobody keeps it up.
Does it work from a phone?
Yes, that’s the main case: the screen is built for a phone held in one hand, with the display open.
What if I run several shops?
Each shop has its own freezers and its own stock, while recipes and production stay shared. You see where something is running out before anyone calls asking for a transfer.
Does it connect to production planning?
Yes. What’s missing from the display becomes the opening suggestion when you build the next day’s plan, with nothing copied off a note.
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