6.1
Scan supplier invoices
Paper invoice in. Structured data out — line by line, prices, quantities, unit conversions. Stock updates automatically.
INVENTORY / RECIPES
Receive a delivery, stock updates. Cook a dish, ingredients drop.
Scan the supplier invoice; the system reads it and updates your stock. Define each recipe once; cooking a dish auto-deducts the ingredients. The true per-dish cost is always current, even when supplier prices shift week to week.
FREE TIER · NO CARD · LIVE IN 20 MINUTES
01 INVENTORY / RECIPES
Track what you buy, what you cook, and what each dish actually costs — without weeks of data entry.
Scan the supplier invoice; the system reads it and updates your stock. Define each recipe once; cooking a dish auto-deducts the ingredients. The true per-dish cost is always current, even when supplier prices shift week to week.
Learn more screenshot · stock & recipes
02 · WHAT YOU GET
Inventory & recipes, end to end.
6.2
Recipes deduct from stock
Define a pad krapow recipe once. Every plate cooked deducts 80g minced chicken, 1 egg, 30g basil, 1 portion jasmine rice.
6.3
True per-dish cost, always current
When chicken prices jump 15%, every dish using chicken updates automatically. Your menu margins reflect reality, not last month.
6.4
Waste tracking with reasons
Log waste with a reason — spoiled, overcooked, dropped, end-of-day. The dashboard shows where money is leaking, by category.
6.5
Margin dashboard per item
See exactly which dishes make money and which don't. Sorted by margin, by volume, by category. Decisions stop being guesses.
6.6
Per-supplier costs
Same ingredient, different suppliers, different prices. The system tracks who you bought from, when, and at what price.
03 · BUILT FOR THESE VENUES
Where stock & recipes pays off most.
Tap a venue type to see the full pitch for that segment.
01
Restaurant
Independent restaurant
Type the dish name. We generate the photo, write the description, and translate it to twelve languages — in about ten seconds per item.
See the pitch → 03Pizzeria
Pizzeria
Last week's customer reorders in one tap. Friday night, 200 tickets in the prep queue, batched and timed by the kitchen board.
See the pitch → 02Hotel
Hotel F&B
Guests scan a QR in the room or at the table. Menu opens in their language, in your colours, on your domain — not ours.
See the pitch →Looking for a different venue type? See all five on the landing →
Get your menu link in twenty minutes.
If you don't sell, you don't pay. Cancel anytime. Your data stays yours.