Food cost is the line that quietly decides whether a UAE restaurant is profitable. Most waste hides in plain sight — over-ordering, spoilage, and portions that drift larger than the recipe.
Track, deduct, alert
- Recipes link each menu item to its ingredients, so stock is deducted automatically on every sale.
- Low-stock alerts warn you before a key ingredient runs out mid-service.
- Purchase orders restock from suppliers and update inventory when received.
See the leak
With movements logged, a weekly stock take shows exactly where quantities disappeared — the first step to fixing portioning, prep and ordering.
