Cloud kitchens
Your own ordering channel, with delivery zones and an accurate cost on every item.
All services
Inventory and costing
Connect the kitchen to the storeroom: every dish has a recipe, every sale deducts its ingredients, and every goods receipt updates their cost, so you know your real margin without manual spreadsheets.
What you get
Ingredients, units, recipes, purchase orders, goods receipts and stock counts — with ingredients deducted from the store room automatically on every dish sold, and a true cost per plate.
Ingredients, units and recipes
Define ingredients with purchase and consumption units, and build a recipe for every dish and modifier, with sub-recipes for prepared items.
Purchasing, receiving and suppliers
Purchase orders to suppliers, receipts with the actual quantities, and supplier returns, with a price history for every ingredient.
Automatic deduction and average cost
Every completed order deducts its ingredients from stock and records its cost at the time of sale at the weighted average.
Counts and reorder points
Full, partial or cycle counts with clear variances, and an alert when an ingredient drops below its reorder point with a suggested purchase order.
How to get started
01
Enter ingredients and suppliers
Start with the core ingredients, their units and their reorder point.
02
Build the recipes
Link every dish to its ingredients and quantities, then record an opening count.
03
Let sales do the work
With every order stock is deducted and cost updated, and you review variances in the periodic count.
Who is it for?
The sectors that lean on it most.
Bakeries and desserts
Scheduled pre-orders and per-product availability windows, with ingredients deducted from stock automatically.
Catering and events
Scheduled bulk orders, an accurate cost on every item, and advance confirmation with online payment.
Restaurants and fine dining
Table reservations, QR ordering from the table, and open tabs that take round after round right up to the bill.
From the blog
A detailed, practical guide on the same topic.
How to know the cost of every dish and cut inventory waste
Sales are up but the profit is not showing? Here is how to build an inventory system that costs every dish automatically and exposes waste before it piles up.
Frequently asked questions
What restaurant owners ask us before switching it on.
Is there stock per branch?
Stock belongs to the store, and more than one stock location can be enabled inside it, such as a main kitchen and a storeroom.
What if I sell a dish whose ingredient is not in stock in the system?
The sale is allowed and stock goes negative temporarily, then settles automatically on the next receipt.
Do returns affect stock?
A return is recorded financially without restocking the ingredients by default, and someone with permission can return the items to stock when needed.
Services that go with it
Reports and analytics
Daily sales, best-selling dishes, peak hours, guest behaviour, cashier and financial reports, with Excel and CSV export whenever you need it.
Cashier program and point of sale
A fast till that runs in the browser and on mobile, with shifts, cash drawers, discounts and an open tab per table — and it keeps working offline, syncing orders once the connection returns.
E-invoicing (ZATCA)
Issue simplified and standard tax invoices and credit notes for phase one and phase two, with automatic signing, reporting, and every invoice tied back to its order.
Not sure which tools you need?
Tell us how your restaurant or café works and we will point you at the right setup.