Usage above the recipe
A little more than the recipe in every dish turns into thousands of riyals by the end of the month.
Sector 11 · Hospitality & food
Sales are great — and the kitchen is eating the profit
Hotels, resorts, restaurants, cafés and catering: a recipe for every dish that deducts its ingredients with every sale, the net of every delivery channel after its commission in plain sight, and daily waste in riyals, not guesses.
Quick answer
What does Furat offer restaurants and cafés?
Furat gives restaurants, cafés and hotels a recipe for every dish that deducts ingredients automatically and costs it as it sells, sales channels kept apart — dine-in, takeaway and delivery apps — each net of its commission, a daily waste report in riyals, and invoices compliant with the FATOORA platform. Live in two to four working days.
Last updated: 21 September 2026
Four reasons a busy restaurant isn't making money
All of them happen in the kitchen and on the delivery apps' statements — not in the dining room.
Hidden delivery commissions
The total looks like growth; after the commission, the order may be losing money.
Waste with no number
Spoiled food, returns and staff meals leave the store with no record and no value.
Old prices
Menu prices haven't moved in a year while ingredient prices went up, so the margin quietly wore away.
Six capabilities that put the profit back
Each one answers one of the reasons above with a number you can check.
A recipe for every dish
It deducts the ingredients at today's price with every sale and shows the dish's cost and margin as it happens, with no manual count.
The net of every channel
Dine-in, takeaway and each app separately, with its commission — so you see each channel's net, not its total.
Daily waste, valued
By quantity, reason and user, compared with a standard rate you set, branch by branch.
A central kitchen and branches
The kitchen is a store that sends documented transfers, and every branch has its own stock, shifts and reports.
Expiry dates and batches
Expiry dates for ingredients, an alert as long before expiry as you choose, and first-expired, first-out issuing.
A tight shift close
A count by cash denomination, a match against the mada slip, and a numbered Z report that cannot repeat at the end of the day.
What changes in your working day
Five everyday restaurant tasks, before the system and after.
| Task | By hand | With Furat |
|---|---|---|
| Knowing a dish's cost | A rough estimate, reviewed once a year | A live number that updates with ingredient prices |
| Profit on delivery orders | One total with the commission mixed in | The net of each app after its commission |
| Counting the store | Weekly, with pen and paper | A live book balance, and counts with each difference and its reason |
| Kitchen deliveries to branches | A WhatsApp message with no document | A documented transfer with a handover and a receipt |
| Closing the till | One amount in a notebook | A count by denomination and a numbered Z report |
FAQ about the restaurant system
How does Furat work out a dish's cost?
Each dish has a recipe with its quantities of ingredients, so every sale deducts them from stock at today's price and shows the dish's cost and margin as it happens. When an ingredient's price changes the cost updates automatically, and the system alerts you if the margin falls below the limit you set.
Does the system keep delivery-app sales apart from dine-in?
Yes. Every sales channel is separate — dine-in, takeaway and each delivery app on its own, with its set commission. The report shows each channel's net after commission, not its total, so you know which channel really makes money and which sells at no profit.
How does the system track kitchen waste?
Waste is recorded by quantity, reason and user for each branch, and valued automatically. The daily report compares it with a standard rate you set, and the gap between actual usage and what the recipes expect is calculated to reveal unrecorded loss.
Does Furat suit restaurants with several branches?
Yes. Every branch has its own stock, shifts and reports, and the central kitchen works as a store that sends documented transfers to the branches. One dashboard compares them: sales, ingredient cost, waste rate and net for each branch.
Read also: Point of sale, Inventory & recipes and plan prices, or go back to all industries.
Enter your menu, and find out what your dishes cost
Enter five dishes with their recipes and see each dish's margin at your real ingredient prices — 14 days free, no bank card.