Qayd Restaurants — Restaurant Management System
An integrated restaurant system that knows what every dish cost: an order is deducted from the kitchen store by its recipe and invoiced as an e-invoice from a single accounting engine — and every unsold meal has a recorded fate: handed to another customer, donated, or counted as waste against the month profit.
Real screens from the system
Captured from the running system on real data — not drawn mockups. Click any screen to enlarge it.
Key Features
Stock is deducted when food is actually cooked: dine-in on send to kitchen, takeaway, drive-thru, and delivery on payment — so inventory stays true throughout service.
A recipe per dish with per-ingredient waste percentage, showing dish cost, food cost percentage, and margin as you type.
Required and optional modifiers with price difference and deducted ingredient, plus separate prices for dine-in, takeaway, delivery, and drive-thru.
Two copies printed at payment — customer and pickup window — with a daily call number, so the window staff enter nothing.
A ready-meals shelf: a refunded or cancelled meal waits 45 minutes for a matching order without new cooking, then is posted as waste automatically.
Post-payment adjustments by credit note, never by editing the invoice; the cashier marks items as not prepared (back to stock) or prepared (to the shelf).
Surplus donations recorded with the charity, its licence and receipt, and a printed voucher; waste with its own voucher — each in its own account.
Frying oil kept out of recipes: issued by gallon or litre as a top-up or full change, and posted as a kitchen consumable expense, not waste.
Monthly profit report: revenue, expenses, waste, and net profit, with waste shown separately, within expenses, or deducted from revenue — the net is the same.
Menu engineering, ZATCA-compliant e-invoicing, double-entry accounting, and permissions that hide cost and HR from cashiers.
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