Check ingredient balances, minimum stock levels and days of supply by location. Supplier invoices add stock, sales deduct ingredients by recipe, and completed transfers update the receiving and sending kitchens.
Set a minimum level for each product and location. Items below that level are flagged for review and can feed purchase suggestions. Stock alerts distinguish critical shortages, items approaching their minimum and healthy balances.
Real-time stock balances
Par-level thresholds
Movement history log
Multi-warehouse view
Days-of-supply metric
Category filtering
Low-stock alerts
Stock valuation (WAC)
02 / Recipes & consumption
Ingredient quantities for every dish.
Each menu item has a recipe card with ingredient quantities, gross and net weights, preparation losses and cooking steps. A recorded sale deducts the ingredients in that recipe, so you can trace consumption back to the dish sold.
Sauces, doughs and marinades can have their own recipes and be used in other dishes. Their ingredients and costs are included in the parent recipe. Changes to a preparation update the dishes using it; modifiers such as extra cheese or sauce also carry ingredient quantities.
Brutto/netto weights
Loss coefficients
Semi-finished products (preps)
Auto cost calculation (WAC)
Modifier ingredient linking
Photo & step documentation
Portion sizing
Allergen tracking
03 / Purchasing
Purchase orders and supplier invoices.
Smart Order uses stock balances, minimum levels and recent consumption to suggest what to buy and how much. Review the quantities, make changes and prepare supplier purchase orders.
Posting a supplier invoice records the delivery and updates ingredient prices using the 90-day Weighted Average Cost calculation. These purchase records also feed financial reporting. Invoice recognition can read items, quantities and prices from an uploaded photo for review.
AI-suggested order quantities
Supplier-grouped PO draft
Supplier email delivery
Invoice OCR scanning
WAC price auto-update
PO → Invoice conversion
Supplier price tracking
Delivery history
04 / Inventory counts
Count stock and review the difference.
Run a full stocktake, count a category or use rolling counts. Count sheets can show expected quantities or hide them in blind mode. Several operators can count on different devices.
Compare counted quantities with recorded balances in both units and cost. Investigate differences against receiving records, waste and recipe usage; a variance alone does not identify its cause. Count adjustments bring recorded balances into line with the stocktake.
Full & spot counts
Blind mode counting
Parallel multi-user counts
Variance calculation
Auto adjustment entries
Theoretical vs actual
Cost impact analysis
Count history archive
Full feature list
Inventory Management features
Open a feature for the full workflow and details.
Recipe cards
Structured recipes with brutto/netto weights, loss coefficients, and multi-level semi-finished products. Food cost auto-calculates.
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Recipe cards
Every dish broken down to grams — with costs that update themselves.
A recipe card is the foundation of food cost control. In HoreX, every menu item has a structured recipe: each ingredient listed with brutto weight (what you buy), netto weight (what ends up in the dish), and a loss coefficient that accounts for peeling, trimming, and cooking loss.
Recipes can reference semi-finished products — sauces, doughs, marinades — each with their own recipe cards. The system resolves the full ingredient chain automatically. When a supplier invoice updates the price of flour, every bread, pizza dough, and pastry recipe recalculates its cost instantly. Modifiers (add cheese, extra sauce) also carry ingredient weights and deduct from stock.
How it works
Create a recipe card with ingredients, brutto/netto weights, and loss coefficients
Link semi-finished products for multi-level recipes — the system resolves the full chain
Costs update automatically when supplier invoices are posted — WAC pricing flows through every recipe
Recipe card capabilities
Brutto/netto tracking
Loss coefficients
Semi-finished product chains
Auto cost recalculation
Modifier ingredient linking
Photo documentation
Portion weight validation
Allergen tagging
Stock balances
Real-time stock levels across all warehouses. Movement history, par-level alerts, and days-of-supply metrics.
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Stock balances
Every ingredient. Every warehouse. Every movement — in real time.
The stock balances module gives kitchen managers and procurement teams instant visibility into inventory health. See current quantities, reserved stock, par-level status, and Weighted Average Cost for every ingredient across all warehouses. Everything updates in real time as POS sales deduct, supplier invoices post, and transfers complete.
Drill into any ingredient to see its complete movement history: every write-off, receipt, transfer, adjustment, and count — with timestamps, quantities, and operator attribution. Filter by warehouse, cost center, category, or supplier. Export data for external analysis or share with your accountant.
Dashboard overview
View real-time stock levels across all warehouses with color-coded par-level status
Filter by category, warehouse, cost center, or supplier to focus on specific segments
Drill into any item for full movement history — every transaction traced to its source
Stock features
Real-time balances
Multi-warehouse view
Par-level indicators
WAC valuation
Movement history
Category filtering
Cost center allocation
CSV/PDF export
Smart order
AI-suggested order quantities based on current stock, par-levels, and consumption trends. One click to PO.
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Smart order
AI calculates the optimal order — you just confirm and send.
Manual reordering leads to overstocking (capital tied up in dead stock) or stockouts (menu items unavailable during service). HoreX's Smart Order module analyzes your current stock levels, par-level thresholds, and recent consumption velocity to calculate exactly what you need and how much.
Review the AI-suggested quantities, adjust if your upcoming week has events or holidays, and turn them into supplier-grouped purchase orders from the same workflow. The system groups items by supplier automatically — so you get one PO per supplier, not a jumbled list. Send via email directly from HoreX.
Smart ordering flow
System analyzes stock levels, par-levels, and recent consumption to calculate needs
Review AI suggestions, adjust for known events or seasonality, and confirm
Generate supplier-grouped purchase orders from the reviewed suggestion and send them by email
Smart order features
AI consumption analysis
Par-level based suggestions
Auto supplier grouping
Manual quantity override
Supplier-grouped PO draft
Seasonal adjustment support
Multi-warehouse awareness
Order history learning
Inventory counts
Scheduled or spot counts with blind mode, multi-user support, variance calculation, and auto adjustments.
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Inventory counts
Count what you have. Compare with what you should have. Fix the gap.
Scheduled full counts, spot checks on high-value items, or rolling counts by category — HoreX supports all inventory count methods. The system generates pre-filled count sheets with expected quantities, or use blind mode where counters can't see expected values, ensuring unbiased results. Multiple operators can count simultaneously on different devices.
After counting, the system calculates variance: what's missing, what's over, and the cost impact of each discrepancy. Adjustment entries bring theoretical stock in line with physical reality. Over time, variance trends reveal operational patterns — persistent waste on specific items, supplier short-deliveries, or portioning drift that needs retraining.
Count process
Create a count — full inventory, specific category, or spot check on selected items
Team enters actual quantities on any device — blind mode hides expected amounts
System calculates variances, creates adjustment entries, and highlights discrepancies
Count features
Full & partial counts
Blind mode
Parallel multi-user counting
Variance calculation
Auto adjustment entries
Cost impact analysis
Count history archive
Trend reporting
Purchase orders
Create POs, send to suppliers via email, track delivery status, and convert to posted invoices on receipt.
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Purchase orders
From order to receipt — one seamless procurement flow.
Create Purchase Orders manually or from Smart Order suggestions. Select the supplier, add products from their catalog with pre-filled prices, adjust quantities, and send the PO via email directly from HoreX. Track the delivery status and expected arrival date.
When goods arrive, convert the PO to a supplier invoice from the same receiving flow. Quantities are pre-filled from the PO — adjust for actual received amounts, add any price changes, and post. Stock levels increase, WAC recalculates, and COGS updates in your P&L in the same process.
Procurement flow
Create PO from Smart Order or manually — select supplier, add items, confirm quantities
Send the PO to supplier via email — track delivery status in the PO dashboard
Goods arrive → convert PO to invoice → post → stock and costs update automatically
PO capabilities
Smart Order integration
Supplier catalog pre-fill
Email delivery
Delivery tracking
PO → Invoice conversion
Quantity variance on receipt
Multi-supplier support
Order history archive
Auto write-off
Deduct ingredients from recorded POS sales using recipe quantities, including preps and modifiers.
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Auto write-off
Sell a dish — every ingredient deducts instantly by recipe.
Each recorded POS sale creates a recipe-based ingredient deduction. A Caesar salad uses the quantities configured for romaine, parmesan, croutons, chicken and dressing, including preparation losses. These records show expected consumption; physical counts are still needed to check what is on the shelf.
Follow recorded ingredient use and its cost, then compare it with physical counts. Differences help you decide which records or kitchen practices to investigate. Semi-finished products resolve their ingredient chains: a pizza can deduct flour through its dough recipe, tomatoes through its sauce recipe and toppings directly.
How it works
POS sale is made — system looks up the item's recipe card including semi-finished product chains
Each ingredient deducts from the branch's warehouse by exact recipe quantity
Stock levels and food cost percentages update in real time across all dashboards
Write-off capabilities
Recipe-based deduction
Semi-finished chains resolved
Loss coefficient applied
Modifier ingredients included
Per-sale granularity
Warehouse-aware deductions
Write-off audit trail
Real-time food cost update
Multi-warehouse
Central kitchen, branch storage, bar, cold storage — each warehouse tracks stock independently with own par-levels.
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Multi-warehouse
Central kitchen, branch storage, bar — each tracked independently.
Restaurants with multiple storage locations need per-warehouse visibility. HoreX lets you define separate warehouses for central kitchen, each branch's dry goods, cold storage, bar stock, pastry section. Each warehouse maintains its own stock levels, par-level thresholds, and full movement history.
POS sales deduct from the warehouse linked to the selling branch. Transfer orders move goods between warehouses with documentation and receiving confirmation. Consolidated views show total stock across all locations, while warehouse-level views give specific teams the granularity they need for daily operations.
How it works
Define warehouses for each storage area — central kitchen, branch room, bar, cold storage
Link warehouses to branches — POS sales deduct from the correct location automatically
View stock per warehouse or consolidated across all locations
Warehouse features
Multiple warehouses
Branch-warehouse linking
Independent stock tracking
Per-warehouse par-levels
Consolidated views
Transfer order support
Location-aware write-offs
Warehouse-level reporting
Inter-branch transfers
Move stock between warehouses with documented transfer orders, receiving confirmation, and variance detection.
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Inter-branch transfers
Move stock between locations — documented, confirmed, and tracked.
When the downtown branch runs low on olive oil but the central kitchen has excess, you need a documented transfer — not a phone call and a prayer. HoreX transfer orders create a formal record: sending warehouse, receiving warehouse, items, quantities, and confirmation status.
The sending location creates the transfer. The receiving location confirms receipt and enters actual quantities received. Any discrepancies are flagged. Both warehouses' stock levels update only after confirmation — ensuring accuracy and preventing phantom inventory from appearing in reports.
Transfer flow
Sending warehouse creates a transfer order with items and quantities
Goods are physically moved — receiving warehouse confirms receipt with actual quantities
Both stock levels update on confirmation — discrepancies flagged if quantities differ
Transfer capabilities
Formal transfer orders
Send & receive confirmation
Quantity verification
Discrepancy detection
Cross-branch visibility
Transfer history archive
Pending transfer tracking
Operator attribution
Invoice OCR
Upload supplier invoice photos — AI extracts line items, quantities, and prices. Arabic & English supported.
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Invoice OCR
Snap a photo. AI reads the invoice. You just confirm.
Manual invoice entry is slow, error-prone, and nobody's favorite task. HoreX's AI-powered OCR lets you upload a photo of any supplier invoice — the system extracts line items, quantities, unit prices, totals, and supplier details automatically. It handles both Arabic and English invoices.
Review the extracted data on screen, make corrections if needed, and post the invoice from the same workflow. The extracted data flows into stock levels, ingredient costs (WAC), and P&L — just like any manually entered invoice. The more invoices you process, the better the extraction accuracy becomes.
How it works
Upload a photo or scan of a supplier invoice from your phone or desktop
AI extracts line items, quantities, prices, and supplier details automatically
Review, correct if needed, and post — stock and costs update instantly
OCR capabilities
Photo & scan upload
Line item extraction
Quantity & price detection
Supplier identification
Arabic & English support
One-click posting
Accuracy improvement over time
Mobile upload support
Unit conversion (UoM)
Buy in kg, store in grams, use in pieces. Automatic unit conversion across purchasing, storage, and recipes.
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Unit conversion (UoM)
Buy in kilograms. Store in grams. Use in pieces. Seamlessly.
Ingredients are purchased, stored, and used in different units. You buy flour in 25kg bags, track it in grams, and use it in recipes by weight. HoreX handles unit conversions automatically across the entire ingredient lifecycle — purchasing, storage, recipe deduction, and reporting.
Configure conversion factors once per ingredient. The system applies them everywhere: purchase orders show supplier units, stock dashboard shows storage units, recipes show recipe units. The UoM Review module lets you audit all unit configurations in one place — catching misconfigurations before they create stock discrepancies.
How it works
Define units for each ingredient: purchase unit, storage unit, recipe unit
Set conversion factors once — system applies them across all modules automatically
UoM Review audits all configurations to catch errors before they impact stock accuracy
Unit features
Multi-unit per ingredient
Auto conversion chains
Purchase ↔ storage ↔ recipe
Custom conversion factors
UoM Review audit tool
Consistent across all modules
Fractional support
Bulk & package handling
Write-offs & waste
Categorized write-offs: spoilage, breakage, staff meals, production. Each with reason codes, photos, and COGS impact.
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Write-offs & waste
Track spoilage, breakage, and staff meals — see the real cost of each.
Not all stock loss is theft. Ingredients expire, eggs break, and staff eat. HoreX lets you log write-offs with categorized reason codes: spoilage, breakage, employee meals, training, R&D, complimentary. Each write-off can include photo documentation for accountability.
The COGS impact of each write-off is calculated automatically and feeds into your P&L. Over time, waste patterns emerge: high spoilage on lettuce means over-ordering, frequent breakage on a specific item suggests storage issues. Data turns general concerns into specific, actionable improvements.
Write-off process
Log waste with items, quantities, reason code, and optional photo documentation
System deducts from stock and calculates the COGS impact by cost center
Reports show waste patterns, trends, and cost by category — actionable insights over time
Waste features
Categorized reason codes
Photo documentation
COGS impact calculation
Spoilage tracking
Staff meal tracking
Cost center allocation
Trend analysis
Operator attribution
Theoretical vs actual
Compare recipe-based usage with stock counts and recorded movements. Review differences by ingredient and cost.
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Theoretical vs actual
Compare expected and actual usage over the same period.
Theoretical consumption comes from recorded sales and recipe quantities. Actual consumption is calculated from opening and closing counts, together with receipts, transfers and other stock movements in the same period. The variance shows which ingredients need investigation and the value of the difference.
Review a difference against receiving records, waste entries, portion sizes, recipe quantities and count accuracy. The report does not identify the cause by itself. Compare periods to see whether the same ingredients repeatedly differ from expectations before changing recipes or kitchen practices.
Variance analysis
System calculates theoretical usage from POS sales × recipe quantities
Opening and closing counts, together with receipts, transfers and other stock movements, establish actual usage over the same period
Variance report shows the difference per ingredient — in units and cost — ranked by impact
Variance features
Per-ingredient variance
Cost impact ranking
Period-based comparison
Category drill-down
Trend tracking over time
Top variance highlighting
Root cause indicators
Export capability
Par-levels
Set optimal stock levels per product per warehouse. Auto-alerts when stock drops below threshold.
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Par-levels
Optimal stock levels — set once, monitored automatically.
Par-levels define the minimum and maximum stock quantities for each ingredient at each warehouse. When stock drops below the minimum, the system alerts purchasing staff and can auto-suggest a reorder quantity. When stock exceeds the maximum, it flags over-ordering.
Set par-levels per product per location — the central kitchen might need 50kg of flour while a branch needs 5kg. The system uses par-levels as inputs for Smart Order suggestions, ensuring automated reordering recommendations are calibrated to each location's actual needs and storage capacity.
How par-levels work
Set minimum and maximum stock quantities per product per warehouse
System monitors real-time stock against par-levels — alerts when thresholds are crossed
Smart Order uses par-levels to calculate optimal reorder quantities per location
Par-level features
Min/max thresholds
Per-warehouse configuration
Automatic alerts
Smart Order integration
Color-coded status
Bulk par-level setup
Historical adjustment
Seasonal override support
Stop lists
When stock hits zero, items auto-disable on POS, waiter app, and KDS. No overselling, no awkward apologies.
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Stop lists
Out of stock? Menu item disappears from every screen — instantly.
When a critical ingredient runs out, all menu items using it should be unavailable immediately — across all devices. HoreX can auto-generate stop lists based on stock levels: when tomatoes hit zero, every dish with tomatoes gets flagged on POS, waiter app, and KDS.
Manual stop lists are also supported for seasonal items or limited specials. The stop list syncs across all terminals in real time — no phone calls, no post-it notes, no embarrassing "sorry, we're out of that" conversations with guests who already ordered.
How it works
Stock hits minimum or zero — system identifies which menu items are affected
Affected items are flagged on POS grid, waiter app menu, and KDS
When stock is replenished (new delivery posted), items re-enable automatically
Stop list features
Auto-triggered by stock
Manual stop option
Cross-device sync
POS + waiter app + KDS
Per-branch stop lists
Auto re-enable on restock
Stop list history
Ingredient-level blocking
Supplier registry
Full supplier profiles with contacts, payment terms, product catalogs, price history, and delivery performance.
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Supplier registry
Full supplier profiles — with prices, terms, and delivery history.
Know your suppliers as well as you know your menu. HoreX maintains complete supplier profiles: company details, contact persons, payment terms, delivery schedules, and a full product catalog with historical pricing. See which suppliers carry which products, compare prices across vendors, and track delivery reliability.
When creating purchase orders, the system auto-fills supplier details and shows last-purchased prices for easy comparison. Over time, you build a data-driven view of your supply chain — who delivers on time, whose prices are trending up, and where you have single-supplier risk.
How it works
Create supplier profiles with company details, contacts, and payment terms
Link products to suppliers with negotiated prices and minimum order quantities
Track delivery history, price changes, and reliability metrics over time
Supplier features
Company & contact profiles
Payment terms tracking
Product catalogs per supplier
Price history per item
Multi-supplier comparison
Delivery reliability metrics
Minimum order quantities
Branch-supplier linking
Expiry & FIFO
Track batch expiration dates and use FIFO records to plan stock rotation.
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Expiry & FIFO
Know when products expire — before your guests find out.
Food safety is non-negotiable in UAE restaurants. Tracking expiry dates across hundreds of ingredients is a manual nightmare without the right tool. HoreX lets you assign expiration dates to batches during goods receipt. The system alerts you before products expire and enforces FIFO (First In, First Out) to minimize waste.
Dashboard alerts show items expiring within 3, 7, or 14 days. Use these records to plan stock rotation, prioritise kitchen usage and support your food-safety checks.
How it works
Enter batch expiration dates during goods receipt or invoice posting
System alerts with 3, 7, and 14-day warnings before items expire
FIFO enforcement ensures oldest stock is used first — minimizing waste and safety risk
Expiry features
Batch expiry dates
Multi-tier alerts
FIFO enforcement
Expiring items dashboard
Food-safety record support
Per-warehouse tracking
Expired item blocking
Waste prevention insights
Stock reports
Movement reports, slow-moving items, ABC analysis by cost impact, and product health diagnostics.
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Stock reports
Movement reports, slow-movers, and ABC analysis — all in one place.
Stock reports in HoreX go beyond simple balance sheets. See complete movement reports showing every receipt, write-off, transfer, and adjustment for any period. Identify slow-moving items that tie up capital unnecessarily. Run ABC analysis to classify products by cost impact — focus management attention on the 20% of ingredients that drive 80% of spend.
Product Health diagnostics flag data quality issues: items without recipes, recipes with missing ingredients, products with no recent movement, and inconsistent unit configurations. Clean data means accurate food cost — these reports help you maintain it.
Available reports
Movement reports: every stock transaction for any period, filtered by warehouse/category/item
ABC analysis: classify products by cost contribution — A (top 20%), B (next 30%), C (bottom 50%)
Product health: data quality diagnostics — missing data, inconsistencies, and stale items flagged
Report types
Stock movement reports
Slow-moving item detection
ABC cost classification
Product health diagnostics
Variance trend reports
Supplier spend analysis
Waste category reports
CSV/PDF export
Frequently asked questions
Does inventory deduct automatically when a POS sale is made?
Yes. A recorded POS sale triggers a recipe-based deduction. HoreX uses the ingredient quantities and loss coefficients in the recipe, including linked preparations and modifiers, to update the warehouse records. Physical stock counts are still needed to compare expected balances with what is actually present.
How do recipe cards handle semi-finished products like sauces and doughs?
HoreX supports multi-level recipe chains. A burger recipe can reference a "burger sauce" semi-finished product, which itself has a recipe card with its own ingredients. When you sell a burger, the system resolves the full ingredient chain — deducting flour, tomatoes, spices, and everything else down to raw materials. Change one sauce recipe and every dish using it recalculates automatically.
Can I manage inventory across multiple restaurant locations?
Yes. Create separate warehouses for central kitchen, each branch's storage, bar stock, dry goods, and cold storage. Each warehouse tracks its own stock levels and par-levels independently. Transfer orders move goods between locations with full documentation. Consolidated views show total stock across all locations.
How does the smart purchase order system work?
HoreX uses current stock levels, par-level thresholds and recent consumption to suggest order quantities. Review the suggestion, create a purchase order and send it to the supplier. When goods arrive, review and post the supplier invoice. The receipt updates stock and ingredient costs using the 90-day Weighted Average Cost calculation; the purchase records also feed financial reporting.
What happens during a restaurant inventory count?
HoreX generates pre-filled count sheets with expected quantities. Your team enters actual counts — the system calculates variances between theoretical and actual stock, highlights significant discrepancies, and creates adjustment entries. Blind mode is also available where counters can't see expected quantities, ensuring unbiased results.
Does HoreX support invoice scanning for supplier deliveries?
Yes. Upload a photo of a supplier invoice and the AI-powered OCR engine extracts line items, quantities, prices, and totals automatically. It supports both Arabic and English invoices. Review the data, make corrections if needed, and post — stock and costs update in a fraction of the time it takes to enter manually.
How does HoreX track food cost for restaurants?
Ingredient costs are calculated using 90-day Weighted Average Cost (WAC) from posted supplier invoices. Every recipe cost in your system recalculates automatically when a new invoice is posted. You see food cost percentage by dish, category, concept, and total — updated in real time as sales happen and invoices post.
Can I compare theoretical vs actual ingredient usage?
Yes. Compare recipe-based consumption from POS sales with opening and closing counts, taking receipts, transfers and other stock movements into account for the same period. The report shows differences by ingredient and cost. Check receiving records, waste, portion sizes, recipes and count accuracy to establish the cause.
