- Plov× 25,800 ₸
- Lagman× 13,200 ₸
- Thyme tea× 11,500 ₸
Send to kitchen
Inventory, recipes, food cost
Restaurant inventory that keeps itself
Every sale deducts ingredients by the recipe card. Stock and food cost are visible without manual math, and stock counts show real discrepancies.
A sale deducts stock right away
Step five is the stockroom: the recipe card knows how much rice and beef went into the plov.
New
Cooking
№ · table 4
Plov × 2
Lagman × 1
Thyme tea × 1
Cooking
- 121
- 122
Ready
- 120
- Rice
- Beef
- Carrots
- Flour
Owner · revenue today
184 200 ₸
- Checks
- 38
- Average check
- 4 847 ₸
Sample interface. Example data.
What’s in inventory
Recipe cards
Ingredients and yield, modifiers with their own recipe cards, versions by date.
Deduction on sale
Ingredients are deducted on every sale; a void puts them back.
Supplier invoices
Receive goods with prices; AI helps read an invoice from a photo.
Stock counts
Recount stock and see discrepancies against book balances.
Transfers
Move goods between stockrooms and locations.
Production
Semi-finished goods and prep with their own cost.
How to start
- 1
Add ingredients
A list of ingredients with units: grams, milliliters, pieces.
- 2
Describe recipe cards
By hand or from an AI draft based on the dish name.
- 3
Post invoices
From then on, stock and food cost are calculated for you.
How do I set up recipe cards quickly?
AI suggests a draft recipe card from the dish name — you just adjust the amounts.
What happens when an order is voided?
The ingredients deducted for it go back to stock.
Can I run several stockrooms?
Yes, with transfers between stockrooms and locations.
Is food cost calculated?
Yes, from invoice prices — for every dish and semi-finished item.
Tell us about your business
We’ll get back to you within a business day, show the system with your own menu and pick the modules you need.
- No commitment, no prepayment
- 20-minute demo by video call or on site