LineNow

Square

Square for restaurants

Turn Square sales into ingredient purchase orders.

LineNow connects Square menu sales to configured recipes, ingredient purchasing, and kitchen receiving. Follow 120 chicken-bowl sales into an ingredient review, a supplier case order, and the next shift’s delivery record.

Book a restaurant demo Follow the workflow ↓

90-day free trial · No credit card · See pricing

Restaurant operations manager reviewing lunch demand beside a chicken bowl — SalesIngredientsSupplier POIllustrative workflow

One buyer. One purchasing story.

For the operator keeping several kitchens ready for service.

In this example, one operations manager buys for two fast-casual restaurants. Riverfront’s lunch rush used chicken, but the next supplier order comes in five-kilogram cases. The manager places the order; tomorrow’s opening team receives it. Both need the same plan.

A menu sale, an ingredient, and a supplier case are three different quantities.Illustrative business and quantities.

Menu item: Chicken bowl
Kitchen: Riverfront
Supplier case: 5 kg chicken

Where LineNow fits

Square handles the sale. Its Restaurant Inventory by MarketMan offering also covers ingredient inventory and purchasing. See Square’s native workflow ↗

Choose LineNow when the next purchase needs a shared record: recipe-based usage, supplier pack options, replies, changed delivery dates, and the receipt your opening team checks.

A good fit when you run a small restaurant group, reorder ingredients regularly, and rely on kitchen teams to check deliveries across shifts.

01Connect menu sales to ingredients

See the ingredients behind the menu sales.

Map the Square chicken bowl to the kitchen’s recipe. At 150 grams per bowl, 120 sales represent 18 kilograms of expected chicken usage. Review that signal alongside the shelf count and incoming orders before buying.

Map the menu item to the ingredient quantity in its recipe.
Keep sales and recipe usage attached to the Riverfront kitchen.
Check the physical stock count and incoming orders before buying.

The sales total becomes a useful ingredient quantity.

The restaurant operations manager reviewing lunch demand in the kitchen — Illustrative workflow · Example quantities

02Place the supplier order

Buy in cases. Keep the supplier’s answer.

After reviewing Riverfront’s needs, the manager orders four five-kilogram cases. The supplier confirms three for Tuesday and one for Wednesday. Keep the revised dates with the PO so the opening team knows the delivery plan.

Buy four cases at five kilograms per case.
Keep the supplier’s confirmation with the Riverfront PO.
Make revised delivery dates visible to the opening team.

20 kg ordered: 15 kg Tuesday, 5 kg Wednesday.

The same restaurant manager reviewing a supplier order and delivery confirmation — Illustrative workflow · Example quantities

03Hand the receipt to the next shift

Receive the delivery the next shift can trust.

The opening team checks three cases into the Riverfront kitchen. Record 15 kilograms received and leave five kilograms due on the same order. The next buyer can see both the receipt and the outstanding delivery.

Check the delivered cases against the current PO.
Record the 15 kg received at Riverfront.
Keep the last five-kilogram case open for follow-up.

One order follows the work across shifts.

The restaurant manager and opening team checking a delivery beside the kitchen cold store — Illustrative workflow · Example quantities

Inside LineNow

Keep the supplier pack beside the ingredient quantity.

A restaurant order needs to make sense in the supplier’s units and the kitchen’s units. LineNow keeps packs, quantities, costs, and notes together when the buyer builds the PO.

Explore supplier pack mapping →

LineNow purchase order workspace showing supplier packs, costs, quantities, and order notes — LineNow purchase order workspace. Example catalog shown. View full size ↗

Connection details

Set up the kitchen’s buying routine.

Start with one kitchen, a few repeat ingredients, and the people who order and receive.

Walk through your setup →

Menu sales and recipe quantities: Connect Square menu items to LineNow recipes and ingredient quantities. Confirm sizes and modifiers during setup so the sales signal reflects the recipes your kitchen uses.
Each kitchen has its own stock: Map Square locations to the right kitchen. Keep local counts, ingredient usage, and incoming orders together when reviewing the next purchase.
Supplier cases and delivery dates: Map each ingredient to supplier SKUs, pack sizes, and costs. Keep confirmations and changed delivery dates attached to the PO.
A count to check the assumptions: Sales give recipe-based expected usage. Physical counts capture the shelf reality, including differences from preparation, portioning, and waste.

Practical questions

Before you connect the workflow.

Understand the setup, the handoffs, and what your team reviews along the way.

How do Square sales become ingredient usage?

Does expected usage replace physical stock counts?

Will receiving chicken change the Square count for a bowl?

Is this Square Restaurant Inventory by MarketMan?

Can several kitchens use the same buying process?

Build the routine around your kitchen.

Order, receive & count

Follow a café’s purchase through the delivery and the next shelf count.

Square for retail

Buying finished goods for a shop? Follow bottles from stock signal to supplier case.

QuickBooks handoff

Give the bookkeeper the order and delivery context before the bill review.

Walk through your own workflow

Bring one menu item and its next supplier order.

We will walk through the Square sale, ingredient recipe, supplier case, and receipt with the people who run your kitchens.

Book a restaurant demo

90-day free trial · Guided setup · View plans and pricing

Turn Square sales into ingredient purchase orders.

90-day free trial · No credit card · See pricing

For the operator keeping several kitchens ready for service.

A menu sale, an ingredient, and a supplier case are three different quantities.

Illustrative business and quantities.

See the ingredients behind the menu sales.

Map the menu item to the ingredient quantity in its recipe.

Keep sales and recipe usage attached to the Riverfront kitchen.

Check the physical stock count and incoming orders before buying.

The sales total becomes a useful ingredient quantity.

Buy in cases. Keep the supplier’s answer.

Buy four cases at five kilograms per case.

Keep the supplier’s confirmation with the Riverfront PO.

Make revised delivery dates visible to the opening team.

20 kg ordered: 15 kg Tuesday, 5 kg Wednesday.

Receive the delivery the next shift can trust.

Check the delivered cases against the current PO.

Record the 15 kg received at Riverfront.

Keep the last five-kilogram case open for follow-up.

One order follows the work across shifts.

Turn Square sales into ingredient purchase orders.

Chicken bowl

For the operator keeping several kitchens ready for service.

Where LineNow fits

See the ingredients behind the menu sales.

Ingredients behind the sale

Buy in cases. Keep the supplier’s answer.

The next kitchen delivery

Receive the delivery the next shift can trust.

The opening team checks it in

Keep the supplier pack beside the ingredient quantity.

Set up the kitchen’s buying routine.

Before you connect the workflow.

Build the routine around your kitchen.

Bring one menu item and its next supplier order.

Turn Square sales into ingredient purchase orders.

Chicken bowl

For the operator keeping several kitchens ready for service.

Where LineNow fits

See the ingredients behind the menu sales.

Ingredients behind the sale

Buy in cases. Keep the supplier’s answer.

The next kitchen delivery

Receive the delivery the next shift can trust.

The opening team checks it in

Keep the supplier pack beside the ingredient quantity.

Set up the kitchen’s buying routine.

Before you connect the workflow.

Build the routine around your kitchen.

Bring one menu item and its next supplier order.