Restaurant Management Software
Every dish has a recipe in grams. When an order closes, the chicken, bread and sauce leave stock at their cost, so you know what each dish really earns rather than an estimate.
You don't know what a dish costs
The recipe says exactly what a dish needs. Its cost comes from the average cost of each ingredient, so when chicken prices rise, the dish cost rises with them in the report.
Ingredients run out unnoticed
Sales take ingredients out, so stock is current at every moment, and minimum-stock alerts work for chicken just as they do for canned drinks.
Orders get lost between floor and kitchen
An order is placed on a table, as take-away or as delivery, appears on the kitchen screen with each item's status, and becomes a normal sale invoice when it closes.
Example: 40 shawarma sandwiches in one shift
The figures follow exactly how the system calculates.
- The "Chicken shawarma" recipe: 150 g of marinated chicken, one bread roll and 30 g of garlic sauce.
- The sauce is a recipe too: you make 5 kg with a production order, the garlic and oil leave stock, and the sauce enters at its cost.
- The shift sells 40 sandwiches. Stock falls by 6 kg of chicken, 40 rolls and 1.2 kg of sauce.
- The profit report shows the revenue of the 40 sandwiches, the actual cost of their ingredients and the profit.
What you will use day to day
- Tables, areas, take-away and delivery
- Kitchen screen with item status
- A recipe per dish taking ingredients out at sale
- Prep items (sauces, dough) made with production orders
- Cost and profit per dish
- Cashier shifts
- Low-ingredient alerts
- Returns put ingredients back in stock
The modules behind it
How to get started
When signing up, choose "Restaurant / café" so tables, the kitchen screen and recipes are switched on.
Add ingredients by the kilo or litre, then your dishes with their recipes.
Set up your tables and open the first shift.
Worth knowing before you subscribe
- There is no link to delivery apps such as Talabat or Elmenus.
- The kitchen screen is a browser page, not a kitchen printer per station.
Frequently asked questions
What if a dish is returned?
The return puts the ingredients that were taken out back into stock at the same cost.
My café only sells drinks. Does it fit?
Yes. A drink is a recipe like a dish: coffee, milk, sugar and a cup, taken out with every cup sold.
Is ingredient waste counted?
You can set a waste rate on recipe components, or record damaged stock separately as a loss.
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