Restaurant inventory and recipe costing in the UAE

What it does

Food cost from real pack prices, and a shelf that follows the till.

Stock moves for four reasons: Receiving, depletion through the recipe, wastage and counts, plus transfers between outlets. A physical count writes an adjustment, so the gap is a fact you can read.
Receiving: Stock lands at the price actually paid, against a vendor and a document, with or without a purchase order. Short deliveries and goods rejected at the door are recorded with a reason.
Depletion: Settling an order deducts the ingredients behind every line, so the shelf follows the till and a count only has to check it.
Counts: Counts work offline, with par levels, wastage, prepared items and recipe versions kept.
Recipe cost: Costed from each ingredient’s vendor pack price, with sub-recipes and a yield percentage, because a kilo of onion is not a kilo of diced onion.
A price that moves: A delivery at a different price is flagged for head office to approve, and never applied automatically.
Suggested price and margin: Cost, sale price, margin and food-cost percentage recalculate as you edit a line.
Import: Ingredients and recipes come in from CSV templates, so a costing sheet you already keep is not typed in twice.
Allergens and kcal: The fourteen allergens and the kcal of every dish, worked out from its recipe, on the till, the guest menu and the kiosk, from Shift.
VAT and TRNs: Stock is costed before VAT. Purchase orders print on A4 with both TRNs and a VAT setting per supplier.
Reports: Stock and cost reports export to Excel, and Item Profitability, Menu Engineering, Waste and Stock on Hand are among the live reports.
Plan and price: Inventory, recipes and food cost are on Shift, from AED 429 per outlet a month on a 2-year term. Purchasing is an add-on to it; supplier bills and central kitchen are on Command.

How it works

In at cost, out through the recipe.

Receive against a documentStock lands at the price actually paid, against a vendor and a document.

Deplete through the recipeSettling an order deducts the ingredients behind every line, so the shelf follows the till.

Count and compareA physical count writes an adjustment, so the difference is a fact you can look at rather than a feeling.

Questions

The questions people ask first.

How does recipe costing work in a restaurant POS?

Each ingredient is costed from its vendor’s pack price: what the pack costs, divided by what it holds. A recipe adds its ingredients and sub-recipes, applies the yield, and shows cost, sale price, margin and food-cost percentage.

Does stock go down automatically when we sell?

Yes. Settling an order deducts the ingredients behind every line, so you count only to check the variance.

What happens when a supplier’s price changes?

A delivery at a different price is flagged for head office to approve. It is never applied automatically.

Can we bring our recipes in from a spreadsheet?

Yes. Ingredients and recipes import from CSV templates.

Does it work out allergens and calories?

From the Shift plan, the fourteen allergens and the kcal of every dish are worked out from its recipe and shown on the till, the guest menu and the kiosk.

Can several outlets share recipes?

Yes. Recipes can be held centrally: an outlet reads them and only the people you name can change them. A change lands at every outlet at once.

Which plan includes inventory and recipe costing?

Shift: AED 429 per outlet a month on a 2-year term, AED 479 billed yearly or AED 579 billed monthly. Thirty days free, no card.

Works with

The pages that go into the detail.

InventoryStock that moves for four reasons and no others.Recipes & food costFood cost that prices itself as you type.AllergensWhat is in every dish, from its recipe, wherever a guest or the kitchen asks.Outlet costsDEWA, gas, rent cheques and the rest, where the profit and loss can see them.Supplier billsSupplier bills checked against what arrived, approved, then paid.Central kitchenGravies and doughs made at the hub, sent out and charged to the outlet that uses them.Cloud kitchen POSSeveral brands out of one address.Best cloud kitchen POSSix options for several brands from one kitchen.What a restaurant POS costsEvery delEat plan and term, and what the other options publish.Best restaurant POS in the UAESeven options, who each suits, price, VAT, Arabic and delivery.PricingPlans from AED 149 per outlet a month on a 2-year term. Thirty days free, no card.

A barista pouring karak at a cafe counter

Pricing

One price per outlet. No cut of your sales.

Plans from AED 149 per outlet per month on a 2-year term. Thirty days free, no card.

See pricing

Thirty days free

See your real food cost in the first month.

No card. Your own recipes loaded first. Every module on for a month.

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Restaurant inventory and recipe costing software for the UAE.