PRODUCTS / WATEEN INVENTORY
Control the margin while it’s being made.
Stock, purchasing, recipes and cost in one back office, for every branch. Wateen AI watches par levels and drafts the orders.
30%
Less waste and variance reported by Wateen customers
Live
Stock by branch, updated with every sale
OCR
Supplier invoices captured from a photo
Gram
The unit everything is counted in
RECIPES & COST
Live food cost on every plate.
Recipes link every menu item to ingredients, yields and today’s supplier prices.
Live plate cost
Updates when a supplier price changes.
Yield and waste
Trim, shrink and spillage built in.
Sub-recipes
Sauces and preps costed once, used everywhere.
Price alerts
Wateen AI flags items drifting past target.
PURCHASING
From low stock to a signed PO in minutes.
Low stock turns into a purchase order that your approver signs from their phone.
Par-level suggestions
Orders drafted from forecast and lead time.
Supplier catalogues
Agreed prices and units per supplier.
Receiving on mobile
Count and receive on the floor, by photo.
Three-way match
PO, delivery and invoice reconciled.
Set up restaurant inventory in four steps.
Count
Opening stock by branch, on mobile.
Sell
Every sale deducts by recipe.
Buy
AI drafts the PO, you approve.
Review
Variance and waste by branch, every week.
Stock control features for every branch.
Transfers
Between branches and from the central kitchen.
Waste log
Reason, photo and cost on every entry.
Stock counts
Full, spot and cycle counts with variance.
Expiry tracking
Batches and dates for sensitive items.
Multi-unit
Buy in cases, use in grams.
Audit trail
Who changed what, on every record.
Restaurant inventory questions.
How do we migrate stock data?
We import items, units, suppliers and opening counts from spreadsheets or your current system.
Stop losing the margin in the kitchen.
Book a 30-minute demo. We set it up with your items, branches and suppliers.
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