Restaurant inventory management that moves with every order
Dinivoo tracks ingredients, not just menu items. Recipes tie each dish to what it uses, stock is held when an order is placed and consumed when it completes — so the number you see is what is genuinely left to sell.
Waste, branch transfers, supplier purchase orders and deliveries all write to the same stock history.
- 30-day free trial
- No card needed to start
- Prices in AED
- Ingredient-level stock
- Recipes
- Waste
- Transfers
- Suppliers & POs
Ingredient stock
Harbor Kitchen · Dubai Marina
| Ingredient | On hand | Reserved | Available | Status |
|---|---|---|---|---|
| Tomatoes | 12.5 kg | 2.0 kg | 10.5 kg | In stock |
| Beef patty 150g | 86 pcs | 14 pcs | 72 pcs | In stock |
| Avocado | 3.6 kg | 1.2 kg | 2.4 kg | Low |
| Burger buns | 120 pcs | 18 pcs | 102 pcs | In stock |
| Oat milk | 9 L | 1.5 L | 7.5 L | Watch |
Recipe consumption
- Brioche bun · 1 pc
- Beef patty 150g · 1 pc
- Cheddar slice · 2 pcs
- House sauce · 25 g
Each sale draws its recipe from stock, and modifiers adjust the draw before it is written.
How does restaurant inventory software work?
Restaurant inventory software keeps a running count of ingredients in each location. Deliveries add stock, sales use it up through recipes, and waste and transfers are recorded as they happen, so the system always knows what should be on the shelf without a full manual count.
- Each ingredient has an on-hand quantity, a reserved quantity, a reorder level and a par level per location.
- Units convert automatically — buy in kilograms, use in grams.
- Every change is a movement with a reason: opening stock, receiving, sale, waste, return, transfer or manual adjustment.
Sell a dish, use its ingredients
Link each menu item to a recipe of ingredients and quantities. When an order is placed the ingredients are reserved; when it completes they are consumed. Modifiers adjust the draw, so extra cheese uses extra cheese.
Because cost is captured on each order line, Dinivoo can estimate food cost per dish and per period from your latest received purchase prices.
- Recipes per menu item
- Modifier ingredient adjustments
- Reserve on order, consume on completion
- Estimated food cost per line
Food cost is an estimate based on the latest received purchase price, not audited cost of goods. Profit figures are hidden until every line has cost coverage.
Ingredient stock
Harbor Kitchen · Dubai Marina
| Ingredient | On hand | Reserved | Available | Status |
|---|---|---|---|---|
| Tomatoes | 12.5 kg | 2.0 kg | 10.5 kg | In stock |
| Beef patty 150g | 86 pcs | 14 pcs | 72 pcs | In stock |
| Avocado | 3.6 kg | 1.2 kg | 2.4 kg | Low |
| Burger buns | 120 pcs | 18 pcs | 102 pcs | In stock |
| Oat milk | 9 L | 1.5 L | 7.5 L | Watch |
Recipe consumption
- Brioche bun · 1 pc
- Beef patty 150g · 1 pc
- Cheddar slice · 2 pcs
- House sauce · 25 g
Each sale draws its recipe from stock, and modifiers adjust the draw before it is written.
Record what really left the kitchen
Log waste with a reason — expired, spoiled, prep error, customer return, overproduction or other — so shrinkage has a cause instead of a guess.
The low-stock list shows what is under its reorder level on the dashboard and in the inventory report, and the movement history shows exactly how each number got there.
- Waste with reasons
- Manual adjustments with a record
- Low-stock list
- Full movement history
Sales overview
All locations · Last 30 days
Completed sales
AED 486,120
+12.4%
Orders
6,318
+8.1%
Average order value
AED 76.94
+3.9%
Returning customers
38.2%
+2.6 pts
Completed sales
Peak Sat · AED 24,910
Best sellers
- Harbor Burger812
- Truffle Pasta640
- Flat White598
- Chicken Wrap421
Cancellation rate
1.8%
Median prep time
11m 20s
QR order conversion
24.6%
Food cost coverage
87% of lines
From low stock to a received delivery
Keep a supplier directory, raise purchase orders with line items, and receive deliveries in parts — recording what actually arrived and what it cost. Stock updates from the receipt, not from memory.
Purchase records also feed Dinivoo’s input VAT register, so the tax side of a delivery is captured once.
- Supplier directory
- Purchase orders
- Partial receiving
- Cost per line
- Feeds the input VAT register
PO-2026-0184
Gulf Fresh Supplies · Dubai Marina
| Item | Ordered | Received | Unit cost |
|---|---|---|---|
| Avocado | 20.0 kg | 20.0 kg | AED 18.50 / kg |
| Tomatoes | 25.0 kg | 25.0 kg | AED 6.20 / kg |
| Beef patty 150g | 200 pcs | 120 pcs | AED 7.90 / pc |
| Brioche buns | 300 pcs | 0 pcs | AED 1.85 / pc |
Received quantities update branch stock and unit costs as they land.
AED 2,146.50 received
Move stock between branches with a record on both sides
Create a transfer, dispatch it from one branch and receive it at the other. Each side gets its own movement, so both branches’ counts stay right.
- Create, dispatch and receive
- Cancel before dispatch
- Movements on both branches
All locations
Harbor Kitchen group · this week
AED 72.3k
1,005 orders
Dubai Marina
AED 31.4k12%418 ordersAED 75.1 avgAl Nahda
AED 22.8k8%341 ordersAED 66.9 avgDowntown
AED 18.1k2%246 ordersAED 73.6 avg
Open any branch to see its own menu availability, stock, tables, staff and settings.
Get inventory running without a stocktake marathon
- 01
Add ingredients
Start with the twenty ingredients that matter most to your cost.
- 02
Enter opening stock
Record what is on the shelf today, per branch.
- 03
Build recipes
Link your best sellers to the ingredients they use.
- 04
Receive deliveries
Raise purchase orders and receive against them so cost and stock stay current.
Included in
Inventory, recipes, waste, transfers, suppliers and purchase orders are included on Professional (AED 249 per month + VAT) and Enterprise. Choose Professional for your trial to test them.
The 30-day free trial includes everything in the plan you choose, and you can try it on your own menu.
Start 30-Day Free TrialWhat it does not do
- No automatic reordering, and purchase orders are not emailed to suppliers from Dinivoo.
- Low-stock warnings appear in the app; they are not sent by email or push notification.
- Stock is tracked per branch — there is no central warehouse or production-kitchen module.
- Food cost is estimated from the latest purchase price, not FIFO or weighted-average cost.
Frequently asked questions
- Which Dinivoo plan includes inventory management?
- Professional and Enterprise. Starter covers the POS, kitchen display and ordering channels but not ingredient inventory. Pick Professional when you start the free trial to try inventory.
- Can Dinivoo calculate food cost?
- Yes, as an estimate. Cost is captured on each order line from the latest received purchase price of its ingredients, and reports show estimated food cost where every ingredient has a cost.
- Does stock go down automatically when we sell?
- Yes, for items with a recipe. Ingredients are reserved when the order is placed and consumed when it completes, including modifier adjustments.
- Can I transfer stock between branches?
- Yes. Transfers are created, dispatched and received, and each branch records its own movement.
- Does it work with UAE suppliers and VAT invoices?
- Purchase records include cost and tax, and they feed Dinivoo’s input VAT register for your VAT201 working papers.
Works with the rest of Dinivoo
- Analytics & reportsSales, orders, menu, customer, inventory and QR reports with formula-safe CSV export.Learn more
- UAE VAT & Corporate TaxTax invoices, credit notes, input VAT, VAT201 and Corporate Tax working papers.Learn more
- Multi-location managementBranch settings, menu availability, staff access, stock transfers and branch comparison.Learn more
- Restaurant POSDine-in and takeaway orders, tables, open tickets, modifiers and offline-oriented service.Learn more
- Cloud kitchen softwareYour own delivery storefront, one kitchen queue and ingredient-level stock.Learn more
Related guides
See what is really left on the shelf.
Start a Professional trial, add your key ingredients and watch stock move with your next service — free for 30 days.
- 30-day free trial
- No card needed to start
- Prices in AED