02 · Order
Every order starts the whole kitchen.
Dine-in, takeaway, catering or room service is captured once. The kitchen, stock and cashier all see it.
03 · Ingredients
Ingredients arrive with their real cost.
Receiving updates live stock and supplier prices together. Price changes reach your recipes the same day.
04 · Recipe cost
Every plate carries its current cost.
Each ingredient and portion is linked to what you paid this week. Menu margins stay accurate as prices move.
05 · Production & waste
Portions and waste change real cost.
Kitchen output, over-portioning and waste are recorded as they happen. You see what each shift actually used.
06 · Team & shifts
Labor hours attach to real production.
Shifts, hours and payroll connect to the service they supported. Overstaffed and understaffed hours become obvious.
07 · Cash & accounting
Sales, purchases and waste reach the books automatically.
Every payment, delivery and write-off creates its own accounting entry. Month-end becomes a review, not a rebuild.
08 · Decision room
Ask your business.
You: Why did the margin on our best-selling dish fall?
Tendario: Chicken cost rose 12%, portion size increased 6%, and waste on the evening shift doubled. The dish now earns AED 7.40 less per order.
09 · Full picture
One kitchen. One clear picture.
Orders, ingredients, recipes, waste, people and cash are connected. Know which dishes and shifts earn money.