From receipt to order. On one recipe base.
Food cost changes the same day as the price at the supplier.
From the till to the order on one recipe base. Every receipt takes stock down by recipe, so stock and food cost are current without counting. The forecast says how much to order; MRP writes the order; you click Approve.
Last updated:
everything in modules 1 and 2 · food cost and recipes per dish · stock counted from sales · stock-take on the phone · waste and corrections · demand forecast · MRP order proposals · Owlly POS in early access · many venues on one base
- 1 · RECEIPTA sale takes stock downFrom Owlly POS or from your till. The recipe says how much mozzarella went out.
- 2 · STOCK COUNTS ITSELFStock without countingInvoices add, sales subtract, a stock-take on the phone straightens the differences.
- 3 · FORECAST AND MRPHow much to order and from whomIngredient demand from the forecast, an order proposal per supplier.
- 4 · GOES OUTFood cost today, order one click awayThe margin of every dish continuously, an order ready to approve with one click.
The margin of every dish, today
A recipe with ingredients from the catalogue, priced with the prices from your invoices. A rise at the supplier changes the dish’s food cost the same day, and you set the alert threshold per dish.
Stock counted from sales
Every receipt takes ingredients down by recipe, every invoice adds. A stock-take on the phone straightens the differences; waste and corrections have a reason and a person.
The order is ready before you think of it
The demand forecast counts ingredient requirements, minus stock, equals the shortage list. MRP turns it into an order proposal per supplier, on its delivery days. You click Approve.
A till that knows the recipes (early access)
A till in the browser, a floor plan, kitchen tickets by course, fiscal receipts. An option, not a condition: your current till stays, and its sales flow in the same way.
A venue that wants to know a dish’s margin, not just revenue
An owner who, after a cheese price rise, wants to know the same day which dishes lost margin. A kitchen that counts stock on the phone instead of on paper. A group that wants one recipe base and comparable venues.
Food cost per dish counted from invoices
Food cost in Owlly is the cost of a dish’s ingredients divided by its net selling price, counted from the prices you actually paid, not a market average. The recipe describes ingredients in base units; every invoice from module 1 updates the ingredient price, so after a mozzarella rise the pizza’s food cost changes the same day. You set the alert threshold per dish, and the list of dishes that lost margin is the first thing on the dashboard.
Restaurant stock counted from sales
Stock in Owlly does not need daily counting. Invoices add ingredients, every receipt from the till takes them down by recipe, and a stock-take done on the phone from time to time straightens the differences. Waste and corrections have a reason and a person, so you can see where goods disappear: in portioning, in the kitchen or in delivery.
Demand forecast and MRP order proposals
The demand forecast counts from sales history how many dishes will sell in the coming days and converts that into ingredient requirements. It subtracts stock and orders in transit; what remains becomes an order proposal per supplier, on its delivery days and with its minimum order. The forecast and proposals do not use AI credit, because they are statistics on your own data.
Owlly POS in early access
Owlly POS is a till in the browser with a floor plan, kitchen tickets by course, a kitchen screen and fiscal receipts printed locally. It is in early access and we launch it together with the first venues. It is not a condition of using the system: your current till stays, and its sales flow into stock and food cost the same way.
Before you cost the first recipe
01Do I have to type every recipe by hand?
No. You type the recipe or photograph the sheet from the kitchen, and AI reads ingredients and quantities for approval. Ingredients match the catalogue from module 1.
02Does stock agree without daily counting?
Stock is counted from invoices and sales; a stock-take on the phone straightens the differences as often as you like. The differences show where goods disappear.
03Does the forecast use AI credit?
No. The demand forecast and order proposals are statistics on your data, not a language model. Credit is used by document reading, recipe scans and the assistant.
04Do I have to use Owlly POS?
No. Owlly POS is in early access and is an option. Sales from your current till flow in the same way.
05Does it work for groups?
Yes. Many venues on one recipe base, food cost and stock per venue, branch comparison on one screen. Groups of 5–30 venues are quoted individually.
Zero minutes of typing. Stock in your till agrees at 7:12.
You see what Saturday costs before you approve it.
Food cost changes the same day as the price at the supplier.
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Start 14-day free trial →Count once and see where the margin goes.
The Full AI Restaurant Operating System is 499 zł gross per venue. 14 days free, no card.