Alladdin
Work in progress
Site en construction
الموقع قيد الإنشاء
Work in progress
Site en construction
الموقع قيد الإنشاء
Flour, fish, coffee beans and packaging leave the shelf every day, and prices from suppliers keep moving. Alladdin keeps stock by location, the purchase orders to your suppliers and the margin of what you sell on the same records as your invoices.
Give each ingredient or product a stock level in every place you keep it: the kitchen, a cold room, the bakery, a shop. Set a minimum and Alladdin flags what is running low, so a missing item does not stop a service.
Several locations
See stock in every kitchen, warehouse and point of sale together or one by one.
Reorder alerts
Get warned when an item falls under its minimum level.
Movements from your documents
Purchases, sales and delivery notes update the stock on their own.
Keep each supplier's products, prices and delivery times in one place. Raise a purchase order for what is low, check the delivery against it, then scan the supplier invoice so the cost reaches your books without retyping.
Supplier catalogue
Products, purchase prices and lead times per supplier.
Purchase orders
Send an order to the supplier and follow what was delivered.
Scanned invoices
Photo or PDF in, supplier, date and amounts read for your approval.
Set the purchase cost beside the selling price of each item and see the margin. Record spoiled or thrown-away stock with a reason, so the loss is counted instead of hiding in the stock difference.
Margin analysis
Cost, price and margin of each item in one table.
Waste log
Record what was lost and why, and take it out of stock.
Reports
Compare purchases by category with sales over a period.
Supplier invoices, stock in the kitchen and the day's takings sit together. Counter sales on a tablet are covered by the point of sale.
List what goes into each product, launch a manufacturing order and see ingredients leave the stock while finished goods enter it.
Give each trade customer a private login to your catalogue with their own prices. Their orders arrive ready to invoice.
Sell bread, pastries or drinks at the counter, apply a discount, take the payment and print the receipt. Each sale takes the item out of that shop's stock.
Sales on hold
Park a sale and finish it later.
Closing count
Compare the drawer with the day's sales.
Yes. Each product has a level in every location, for example the kitchen, a cold room and a shop, and transfers move stock between them.
It warns you when an item is low and lets you raise a purchase order from the supplier's catalogue. You review and send it.
Yes. Enter the purchase cost and the selling price of each item and the margin shows in your product list and reports. Check that costs are up to date after a supplier changes prices.
Yes. Record an adjustment with a reason when stock is spoiled, broken or thrown away, and the quantity leaves your stock.
Not as a dedicated feature today. Keep your traceability records where your sector requires them and ask your accountant what applies to you.
Load your products, set a minimum for each and scan your next supplier invoice.
