Drops with every order
Sell a portion and the stock comes down a portion — across every channel, without anyone tallying it up.
Inventory Tracking
You shouldn't find out the bread's gonewhen a customer orders it.
Every order takes its ingredients out of stock automatically. When something drops below your threshold, you get a warning — before it runs out, not after.
No hardware, just software working in the background. Sell a portion, the stock drops a portion. Run out, the dish hides itself.
Inventory panel mockup with stock-level bars
Every order drains the stock. You see it before it's empty.
No more learning a dish is out from a disappointed customer.
Mid-shift, the worst moment
"We're out of Adana" — said after the customer ordered it.
Saturday lunch, the lavaş runs out and nobody saw it coming. Then the mince for the Adana. The kitchen keeps taking orders the menu still shows as available; the waiter goes back to the table to apologise. Three tables get a "sorry, that's finished" in one hour. Did anyone actually know what was left this morning? Not really.
How it looks
Each ingredient with its level, the low ones flagged before they run out.
A recipe sits behind each dish: one Adana takes 180g of mince and a lavaş. Sell the dish, those amounts come off the stock. When a level dips under your threshold, it turns red and you get a warning.
Three steps
Set it once, and it keeps count for you.
Tell it what's in a dish
Set a simple recipe: one Adana = 180g mince + one lavaş. Do it once, for the dishes that matter — you don't have to map everything on day one.
Orders drain it on their own
Every sale — kiosk, till, waiter, delivery — takes the right amounts out of stock. You sell, the numbers move; nobody counts by hand.
It warns, then hides
Below your threshold, you get a heads-up to reorder. Hits zero, the dish hides from the menu on its own — so nobody can order what you can't make.
What it does
Five things the module does so "we're out" stops being a surprise.
Counts ingredients, not just dishes
A recipe ties each dish to its ingredients, so you know the lavaş and the mince are running low before any single dish does.
Warns before empty
Set a threshold per item. Drop below it and you get a warning while there's still time to reorder — not after.
Sold out hides itself
When stock hits zero the dish disappears from the kiosk, the online menu and the till — so nobody orders what you can't serve.
Waste and cost in plain numbers
See what you used, what you wasted and what each dish costs you. Quietly, this builds the data the AI assistant will use later.
30 seconds, no sound
An order comes in, the stock drops, a low item flags itself.
Recorded from a real dashboard, not animation. The figures are from a working kitchen, anonymised.
~30 sec
Better together
It works on its own. Fed by every sale, it works better.
Whether the order came from the kiosk, the till, the waiter's tablet or the online menu, the stock drops the same way. A sold-out dish hides across all of them at once — no channel keeps selling what the others ran out of.
Self-Order Kiosk
Cut the queue — let customers place orders themselves.
Explore moduleOrder Manager (POS)
One tap at the till, straight to the kitchen — on a tablet, no bulky hardware.
Explore moduleKitchen Display
The cook sees the right ticket in the right order. Wasted plates stop.
Explore moduleWaiter Terminal
Take orders, close checks — one tablet at the table.
Explore moduleCourier Module
Tie delivery orders to a route, control the handoff.
Explore moduleWhere to find it
Inventory grows with your package.
Not in Sadece Online Menü. Deniz covers the basics for up to 100 items; Ada adds recipes and richer reports; Ata is unlimited.
The five we hear most
About recipes, counts, and the daily reality.
Do I have to enter a recipe for every single dish?
No. Start with the dishes that run out or cost the most — the Adana, the burgers, the popular salads. You can track simple stock counts for everything else and add recipes over time.
What about waste — a dropped plate, a burnt steak?
You log it as waste in a couple of taps, so the stock stays honest and you can see how much is being lost. That number alone often pays for the module.
Will the count drift away from what's really on the shelf?
Some drift is normal in any kitchen. You do a quick stock count whenever you like — weekly is common — and the system corrects to what you actually have. Deliveries in, waste out, sales out: the rest is automatic.
Does it order from my supplier automatically?
Not yet — it warns you what's low and builds the reorder list, but a person presses send. Automatic supplier ordering is on our roadmap; for now you stay in control of what gets bought.
Why isn't it in the Online Menu package?
Sadece Online Menü is just your digital menu — there are no orders flowing through it to drain the stock. Inventory needs real orders to track, which starts at Deniz. From there it's included.
Let's talk
Shall we install Duxa in your restaurant?
In a 15-minute call we pick the right package together. Ask for a demo, get pricing, ask questions — no contract.