Module

Food daily-log

Count once in the morning. The AI reads the photo, watches expiry, and works out your food cost and profit every day - built for a busy kitchen.

12 featuresFor your team
Features

Everything in this module

For your customer or for your team, on the phone or at a screen — here is what it does.

Daily stock-take

Open the day with one count of what’s on the shelf - items and value at a glance.

For your teamMobile

AI photo scan

Snap a shelf or fridge; the AI reads names, quantities and expiry straight into your count - no typing.

For your teamMobile

Low-stock & expiry

See what’s running low and what’s about to expire - before it costs you money.

For your teamMobile

Daily report: used vs wasted

Opening − closing − waste = used, per ingredient and in euros. Impossible counts get flagged.

For your teamMobile

Monthly profit & loss

Sales − food cost − expenses = profit. Plus your top wasted items and expenses by category.

For your teamMobile

Hub & one-tap PDF export

One overview of widgets; export the month as a PDF - an overview page plus a page per day, with photos.

For your teamDesktop

Expenses & sales

Log wages, gas, deliveries and the day’s sales with quick amount chips.

For your teamMobile

History & trend

Every closed day kept - see the trend across the month.

For your teamMobile & desktop

Recipes & food cost

Record recipes and see the real cost per dish.

For your teamDesktop

Production runs

Issue ingredients and log output and wastage per run.

For your teamMobile

Kitchen custody, QR hand-off

Confirm hand-offs between store and kitchen with a QR scan.

For your teamMobile

Waste & BOM reconciliation

Compares theoretical to actual usage and shows the gap.

For your teamDesktop

This is one module of 12.

Every module runs on the same login, the same customers and the same AI — the next piece is already there the moment you want it.

See everything it does

See it working with your own data.

Twenty minutes, pointed at your business. You see your own prices, your own menu or your own shelves in it — not a generic tour.