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FOOD & BEVERAGE
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Every order depletes a recipe.

Point of sale for dine-in, takeaway and delivery with table management, kitchen display routing, promotions and discounts — each sale consuming its recipe from outlet stock automatically.

The problem

A POS that only records revenue leaves the operator blind on cost. The sale of a dish is also a stock movement, and if the two are not linked the food-cost figure has to be reconstructed from counts.

Voids, comps and discounts are the other blind spot: individually small, collectively a margin line, and only meaningful when authorised and reason-coded at the till.

Core workflow

Order to stock movement.

01
Order
Taken at table, counter or from delivery channel.
02
Routing
Items sent to the correct kitchen station.
03
Preparation
Status tracked on the kitchen display.
04
Service
Served, collected or handed to the driver.
05
Payment
Cash, card, wallet or aggregator settlement.
06
Consumption
Recipe depleted from outlet stock automatically.
What it covers

Point of sale

Dine-in, takeaway and deliveryTable and floor managementSplit bills and mergesOffline modeMulti-currency and tips

Kitchen

Kitchen display systemStation routingPreparation timingCourse and firing controlItem availability push

Control

Promotions and combosDiscount authorityVoid and comp reasonsCash control and shift closeRecipe depletion to stock
Operational outcomes
Automatic
Recipe depletion per sale
1.4%
Voids and comps, all authorised
−22%
Order-to-table time
Live
Item availability across channels

Ranges observed on Al Jawad engagements. Targets agreed in assessment.

Link one outlet's sales to its stock.

Two weeks on one outlet. We produce a daily food cost without a single manual stock count.