Restaurant Inventory Software for the UAE
Free plan, AED 0. No card needed.
Stock you cannot see is money you lose
One system for the whole floor and kitchen
Inventory & recipe costing
Every sale deducts ingredients by recipe, so food cost and wastage stay visible daily.
Supplier invoice agent
Upload a supplier invoice and review the prepared item matches before approved posting.
Reports & profit intelligence
A daily owner brief shows sales, cost, variance and profit without opening a spreadsheet.
Kitchen Display System
Orders fire to the kitchen screen the moment they ring up. No paper tickets lost at peak.
VAT & TRN receipts
Configure supported TRN and VAT receipt details, then export a VAT summary for review.
Inventory built for UAE F&B
What to verify in a live POS demo
| Capability | TajerGo published scope | Evidence to request |
|---|---|---|
| VAT and TRN workflow | Configured receipt and report workflow | Print each required receipt and export the report |
| Customer credit | Khata ledger with aging | Create a credit sale, repayment and balance report |
| Supplier invoice capture | scan-assisted invoice workflow | Upload a sample and review every exception |
| Arabic and RTL | Arabic and English interfaces | Ask an Arabic-speaking staff member to run the workflow |
| Owner reporting | Operational and profit reporting | Use a sample branch and trace each number to source data |
| Current commercial terms | Published plan page | Price the exact branches, modules, devices and support scope |
How ingredient tracking, stock counts and variance work together
Ingredient-level tracking starts with a recipe: each sale can create an expected ingredient movement when the recipe and stock workflow are configured. Finished goods, such as bottled drinks, are counted as discrete units. Both need a physical count to confirm what is actually on hand.
When the count does not match the expected record, treat the difference as a question to investigate. Check the receiving record, logged wastage, transfers and recipe quantities before approving an adjustment. This keeps a stock correction from hiding the operational cause.
Restaurant inventory software, common questions
Configured recipes can connect sales to ingredient movement, so staff can review food cost and wastage alongside physical counts instead of relying only on a month-end count.
See TajerGo on your own numbers
A short walkthrough on your numbers, not a generic pitch - the profit engine, the till and the morning brief working together.
