ORACY restaurant platform: Inventory & recipes
Inventory and recipe costing that shows your real food cost
Every dish has a recipe. Every sale deducts stock. Every purchase is recorded. The result is the number most restaurants only guess at: true food cost.
| Item | On hand | Status | Days left |
|---|---|---|---|
| Chicken (whole) | 42 kg | OK | 6 |
| Mutton | 9 kg | Low | 1 |
| Cooking oil | 6 L | Critical | 0.5 |
| Basmati rice | 85 kg | OK | 9 |
| Yogurt | 14 kg | OK | 3 |
Demo tenant “ORACY Demo Kitchen”. All figures are demo data.
What it does
Inventory & recipes, in practice
Recipes with portion sizes
Define what goes into a chicken karahi, down to the grams of ginger. Costs update when purchase prices change.
Automatic deduction from sales
Sell 40 karahis and the system knows how much chicken, oil and tomatoes left the store.
Purchases, suppliers and receiving
Record purchases against suppliers, with bills, returns and cash handling for your purchaser.
Waste and spoilage with reasons
Log what was wasted and why. Over a month, the pattern tells you where money is leaking.
Low-stock and expiry alerts
The owner and the kitchen are told before an item runs out or expires, not after.
A Pakistani restaurant catalogue, ready to use
Start from a curated list of the ingredients a Pakistani kitchen buys, then edit it to match yours.
Questions
Before you ask
Is this too much for a small restaurant?
Start with stock levels and purchases only. Add recipes when you want food cost. Each part can be switched on separately.
Who enters the purchases?
Your purchaser, from a phone, at the market. Bills can be photographed and attached.
Same account
Works together with
See it running on your own menu.
Book a demo and we will set up a trial account with your menu, so you can judge it on your real dishes and prices.