Tap2Order is the all-in-one platform for restaurant management: inventory depletes automatically when you close the bill, calculates the real food cost of each dish, alerts you when an ingredient is running low and prepares the supplier order. No more parallel Excel sheets and margins that don't add up.
Un restaurant inventory management software It keeps track of raw materials, their cost, and real consumption linked to sales. The real quality leap comes when inventory, recipes, and cash register are the same system: with Tap2Order every dish sold automatically deducts ingredients and updates the real food cost, without manual entries and without separate spreadsheets.
Sell a dish, the system deducts the ingredients from the recipe card. Stock levels update automatically.
Cost and margin of each dish calculated on actual purchase prices. Discover which dishes are profitable and which aren't.
For each dish, ingredients and quantities. The foundation for food cost and portion control.
Automatic notifications when an ingredient falls below the threshold. Never again "out of stock" in the middle of service.
Record actual stock levels and compare them to theoretical ones: discrepancies reveal waste and shortages.
What you consume, how much you spend, where waste concentrates. Decisions based on data, not guesswork.
Inventory performs best when starting with correct data. In practice: count your actual stock once and enter it as initial inventory, record ingredient purchase costs, create recipe cards for your dishes and link them to the menu. From that moment on, every order automatically depletes stock and food cost updates on its own.
The trial restaurant is free and never expires: switch on the inventory, write the recipes and see the food cost of your dishes.
Try it freeWhen the bill is closed, the system deducts the ingredients from the recipe cards of the dishes sold; the same goes for counter sales and takeaway. Stock levels update without manual entries.
Yes. With purchase costs and recipe cards it calculates cost and margin for each dish, highlighting the less profitable ones.
Yes. You record actual stock levels and compare them with theoretical ones; low stock alerts notify you before an ingredient runs out.