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Transform your inventory management with real-time tracking, smart forecasting, and automated workflows that save time and reduce costs.

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Nightly, without anyone asking

Yesterday's consumption becomes today's purchase orders

Close the business day and Quickbuy builds a requisition from what the kitchen actually used, groups it by each ingredient's preferred supplier, and turns it into a purchase order per supplier.

Three steps. First, a daily requisition generated when the business day closed, listing chicken breast 18.4 kg used and 20 kg to order, basmati rice 12 kg used and 15 kg to order, tomatoes 9.2 kg used and 10 kg to order, and fresh mint 1.8 kg used and 2 kg to order. Second, those lines grouped by preferred supplier: chicken and rice to Al Noor Foods, tomatoes and mint to Gulf Fresh Produce. Third, one purchase order per supplier: PO-3318 to Al Noor Foods, 2 lines, AED 1,240.00, sent; and PO-3319 to Gulf Fresh Produce, 2 lines, AED 386.50, draft.

Built from real consumption

Not a forecast and not a par level someone set last year. The requisition is what the kitchen actually used that day.

Suppliers route themselves

Link a preferred supplier to an ingredient once. Every requisition after that splits itself the right way with no decisions to make.

Receiving closes the loop

Take delivery against the purchase order and Quickbuy creates the stock batches, each with its own batch number and expiry date.

What restaurant inventory management software actually does

Restaurant inventory management software tracks every ingredient from the moment a supplier delivery arrives to the moment a dish leaves the pass. Instead of a spreadsheet updated once a week, it maps your recipes to raw stock, so when a table orders a chicken shawarma platter, the system deducts the exact grams of chicken, bread, garlic sauce, and pickles behind the scenes. That live link between sales and stock is what turns guesswork into a number you can act on.

For a restaurant running on thin margins, this matters because food cost is usually 28-35% of revenue and the difference between a good month and a bad one often hides in waste, over-portioning, and quiet theft. Without accurate stock control you cannot see it. With it, you know your theoretical usage, your actual usage, and the gap between them, which is where the money leaks.

How Quickbuy tracks stock in real time

Quickbuy links your point of sale directly to a recipe database, so depletion happens automatically as orders close. Each menu item carries a bill of materials, and every sale, whether it comes through a walk-in, a QR order at the table, or a Talabat, Careem, or Deliveroo ticket, draws down the same central stock count. Deliveries are received against purchase orders with a few taps, and the system flags a line when the quantity or price does not match what was ordered.

On top of the live count, Quickbuy runs scheduled stock takes where staff scan or key in physical counts on a phone, then it reconciles those against the theoretical figure. Variances are logged per item and per branch, so a manager sees that the kitchen used 12kg of beef but should have used 9kg, and can investigate that week rather than discovering it at month end. Costs update with each delivery, keeping your food cost percentage current instead of stale.

Benefits for UAE restaurants

Operating in Dubai, Abu Dhabi, or Sharjah adds pressures that generic tools ignore: seasonal demand swings, delivery-platform volume, and FTA compliance. Quickbuy is built around those realities rather than bolted on afterward.

  • Cut food waste 20-30% by catching variance early instead of writing it off at month end

  • Handle Ramadan and Eid demand spikes with usage data from previous seasons, so you prep for iftar volumes instead of guessing

  • Keep 5% VAT clean

    purchase costs and supplier invoices are captured accurately for FTA-ready reporting

  • Reconcile delivery-aggregator sales against stock so Talabat and Careem orders never drift off your counts

  • Run counts and labels in Arabic and English, so front and back of house use the same system in their own language

  • Protect margins by spotting supplier price creep the moment a delivery is received above the agreed rate

Automated reordering, par levels, and multi-branch stock

The features that save the most time are the ones that run without anyone remembering to check them. Quickbuy watches your counts against thresholds you set and does the routine ordering work for you.

  • Par levels per item and per branch that trigger a low-stock alert or draft purchase order automatically

  • Automated reordering that builds supplier-ready orders from live counts and typical lead times

  • Multi-branch stock visibility with per-location counts and internal transfers between kitchens

  • Recipe and sub-recipe costing so a sauce made in-house rolls its cost into every dish that uses it

  • Waste, spoilage, and staff-meal logging that separates real loss from sales depletion

  • Supplier price history and delivery matching to keep invoices honest and costs accurate

Getting started with Quickbuy

Most restaurants are counting stock in Quickbuy within a week. You import your supplier list and menu, we help build recipes for your top-selling items first so depletion starts working on the dishes that move most volume, and your existing POS data flows in without re-keying every ticket.

Because Quickbuy is one platform covering POS, inventory, and reporting rather than three tools stitched together, your sales and your stock always agree, and a new branch inherits your recipes and par levels on day one. If you already run a single site and plan to open a second, that shared setup is the difference between scaling cleanly and rebuilding your process from scratch. Book a walkthrough with your real menu and see your first food-cost variance in the first week.

Frequently Asked Questions

Everything you need to know about running restaurant inventory with Quickbuy.

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