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Restaurant Inventory Software for the UAE

Free plan, AED 0. No card needed.

In shortTajerGo restaurant inventory software helps UAE F&B teams track ingredients and finished goods, connect configured recipes to sales, record receiving and physical counts, and investigate stock variance before adjusting the record. Supplier invoice scanning can prepare cost updates for review. Plans start free and scale from AED 99 per active branch per month.

Stock you cannot see is money you lose

Stockouts at peak, theft out the back, untracked wastage, and an unknown food cost until month end - restaurants quietly lose margin to all four. TajerGo deducts ingredients by recipe per sale, reads supplier invoices by the invoice agent, and flags low stock so the numbers stay current.

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

Recipe-level costing in AED, supplier invoice scanning in English and Arabic, low-stock and wastage alerts, and a daily owner brief that ties food cost to profit. Works alongside VAT receipts and Khata so the whole operation reconciles.

What to verify in a live POS demo

CapabilityTajerGo published scopeEvidence to request
VAT and TRN workflowConfigured receipt and report workflowPrint each required receipt and export the report
Customer creditKhata ledger with agingCreate a credit sale, repayment and balance report
Supplier invoice capturescan-assisted invoice workflowUpload a sample and review every exception
Arabic and RTLArabic and English interfacesAsk an Arabic-speaking staff member to run the workflow
Owner reportingOperational and profit reportingUse a sample branch and trace each number to source data
Current commercial termsPublished plan pagePrice 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.

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