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FOOD & BEVERAGE
Food & beverage platform

From kitchen to customer. One platform.

Control every ingredient, order and margin.

Recipes, procurement, central kitchen production, outlet stock, POS, delivery and food cost — connected so the margin on a dish is known per outlet, per day.

Food cost
29.4%
Target 31%
Waste
2.1%
−48% since go-live
Outlets
18
One central kitchen
The F&B cycle

The recipe is the cost model.

Every dish sold consumes a costed recipe. Ingredient prices, yield and waste move the margin the same day, not at the next stock count.

SupplyKitchenCommercial
01
Recipe
Ingredients, yield, portion
02
Procurement
Suppliers and price history
03
Central kitchen
Prep and batch production
04
Transfer
To outlet, costed
05
Outlet stock
Batch, expiry, par level
06
Order
Dine-in, takeaway, delivery
07
Kitchen display
Routing and prep status
08
Service
Served or dispatched
09
Consumption
Recipe depleted from stock
10
Margin
Per dish, outlet and day
FinanceProcurementInventoryHR & rostersMulti-outletFranchise
Outlet 360

Every outlet. One complete P&L.

Sales, food cost, waste, labour and margin for a single outlet — the view that tells an operator which branch is actually making money.

Outlet
Casual dining · Mall location
OUT-2026-07 · 84 COVERS
Outlet margin18.4%
Sales today
AED 24,180
+11% vs. last week
Covers
312
Average AED 77.5
Food cost
29.4%
Target 31%
Theoretical vs. actual
1.8 pts gap
Investigated weekly
Waste
2.1% of sales
Reason-coded at bin
Labour cost
21.6%
Roster vs. covers
Best seller
Grill platter
38% margin
Lowest margin dish
Seafood special
11% — repricing flagged
Delivery mix
34% of sales
3 aggregators
Aggregator commission
AED 2,410
Netted in dish margin
Stock on hand
AED 41,200
4 items below par
Near-expiry
6 batches
Use-first list issued
Transfers in
2 today
From central kitchen
Menu items live
64 of 78
14 unavailable
Voids & discounts
1.4% of sales
Manager-authorised
Outlet margin
18.4%
Group average 16.2%
The F&B platform

Capabilities, grouped the way a food business runs.

Four domains, each opening onto a dedicated page with its own workflow, capabilities and connected modules.

Recipe costing

Price the dish from the recipe, not from the market.

Every menu item costed from its recipe, updated automatically as ingredient prices move — so a dish that stops being profitable is flagged before the quarter ends.

01
Ingredient
Purchase price, unit and yield after prep.
02
Recipe
Quantities, portion size and preparation loss.
03
Sub-recipe
Sauces and bases costed once, used many times.
04
Dish cost
Rolled up, updated as prices change.
05
Menu price
Target food cost % and contribution margin.
06
Engineering
Popularity against margin, by outlet.
Recipe librarySub-recipesYield & prep lossPortion controlAllergensIngredient price historyTheoretical food costContribution marginMenu engineering matrixOutlet-specific pricing
Food cost control

Close the gap between theoretical and actual.

Theoretical consumption from recipes sold, against actual stock movement — with the variance attributed to waste, portioning, theft or unrecorded transfers rather than absorbed.

01Theoretical — what the dishes sold should have consumed
02Actual — what stock movement says was consumed
03Variance — the gap, per ingredient and per outlet
04Attribution — waste, over-portioning, transfer or loss
05Action — owned by the outlet manager, reviewed weekly
Theoretical vs. actualVariance by ingredientWaste logging by reasonPortion auditsStock count by outletTransfer reconciliationVoid and comp analysisOutlet comparisonWeekly variance reviewMenu margin impact
Operations and finance

One platform. Operations feed finance directly.

Sales, recipes, stock and purchasing feed financial data directly — so outlet profitability is a live figure rather than a monthly reconstruction.

01

Food operations

Recipe and menu managementCentral kitchen productionOutlet stock and transfersPOS and kitchen displayDelivery and aggregatorsCatering and events
02

Supply

Supplier and price managementCentral procurementBatch and expiry controlPar levels and replenishmentGoods receipt and returnsWaste recording
03

Financial

Outlet profit and lossFood cost and varianceLabour cost against salesAggregator reconciliationFranchise royaltiesMulti-outlet consolidation

Food cost is not a monthly number. It moves every time a supplier raises a price, a portion drifts, or a batch is thrown away — and each of those events is recorded somewhere in the operation already.

Real-time management

The management view.

29.4%
Group food cost
Target 31%
1.8 pts
Theoretical to actual gap
From 5.4 pts
2.1%
Waste as % of sales
−48% since go-live
AED 77.5
Average order value
+6% year on year
34%
Delivery share of sales
Commission netted per dish
21.6%
Labour cost against sales
Rostered to covers
18
Outlets on one platform
3 below margin target
Daily
Outlet P&L, not monthly
Closed each morning
Role view
Outlet manager
Sales vs. targetFood cost todayWaste logItems below parLabour vs. coversVoids and discountsNear-expiry list
Role view
Executive chef
Recipe cost changesMenu engineeringYield performanceCentral kitchen outputPortion varianceNew dish costing
Role view
Group operations
Outlet comparisonOutlet profitabilityAggregator performanceSupplier price movementFranchise royaltiesGroup margin
Who it is for

Built for operators like these.

Restaurant groupsMulti-outlet with a central kitchen.
Cafés & bakeriesHigh-frequency, short shelf life.
Cloud kitchensMulti-brand, delivery-only economics.
Catering companiesEvent quotation, production and logistics.
Central kitchensBatch production and outlet transfers.
Food manufacturersFormulas, batches and traceability.
Hotel F&BMultiple outlets under one property.
Franchise operatorsBrand standards and royalty reporting.
QSR chainsSpeed of service and portion discipline.
Institutional cateringContract feeding at fixed cost per head.
Technology foundation

Built on Odoo. Extended for the sector.

The F&B platform is built on Odoo's enterprise foundation and extended by Al Jawad for recipe costing, central kitchen production and outlet-level profitability.

Food is the product. Odoo is the foundation it stands on — which is why finance, procurement, inventory and payroll are already part of the same system.

Al Jawad
Sector platform
Recipe & menu costingCentral kitchenOutlet stockPOSKitchen displayDelivery & aggregatorsFood cost controlCateringOutlet analytics
Odoo
Enterprise foundation
CRMAccountingInventoryPurchaseHRProjectsDocumentsApprovalsStudio
Book a demo

Control every ingredient, order and margin.

One connected platform for recipes, kitchen, outlets, delivery and cost. Start with a demonstration on one of your own outlets.

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Choose the one that fits where you are. None of them is a sales call. Each is an advisory conversation calibrated to a specific question.

60 minutesExecutive briefingFor a CEO, COO or CFO deciding whether the question is worth pursuing.Begin →
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