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Thirty-one features,
one single system.

Each area gathers the features that work on the same data. From here you go into the one you need.

AI cost controlPurchasing and vendorsInventory and logisticsInvoices and administrationFood cost and recipesHACCP and food safetyStaff managementEvent managementDistributors and wholesalersCafeterias and commissary kitchens

AI cost control

The company's numbers, without waiting for the accountant.

Automatic cost centersEvery line lands in its cost center, without you classifying it.Linked toInvoicesInventoryAutomatic P&LRevenue, costs and margins updated every night.Linked toDashboardRaw material cost trendHow your product prices move, vendor by vendor.Linked toVendorsF&B Cost

Purchasing and vendors

From the shopping list to the right vendor.

Shopping listPhoto or voice: the list writes itself and splits by vendor.OrdersThe agent prepares them by looking at on-hand counts and consumption. You confirm.Linked toInventoryInvoicesVendorsPrices, deliveries and history, populated from invoices.Linked toDashboardProductsOne single catalog for orders, inventory and recipes.Linked toDashboard

Inventory and logistics

Goods come in from packing slips, go out through the POS.

InventoryGoods in from packing slips, out from the POS close, on-hand counts with par levels.Linked toHACCPInvoicesPacking slipsFrom a photo to receiving, checked against the order.Linked toInvoices

Invoices and administration

Documents reconcile themselves.

InvoicesRead, broken down and compared with packing slips and orders.Daily reportHow yesterday went and what's waiting for you today.Linked toReportsInventoryHACCPDashboardP&L and margins, without waiting for month-end.

Food cost and recipes

What every dish really costs.

F&B CostCost of goods sold at real prices, as price lists move.Recipe bookIngredients, portion weights and allergens. Even from a description.Linked toF&B CostQR code menuThe digital menu born from the recipe book: prices and allergens always aligned.Linked toRecipe bookWine listCellar, markups and availability, inside the same menu.Linked toInventory

HACCP and food safety

The system keeps the log, not the pen.

Incoming goodsTemperature, integrity and batch, logged while you unload.LabelsStorage and sale, with batch and use-by calculated.Linked toInventoryCoolersThe temperature log, with out-of-range alerts.Operating logsCleaning, cooking and used oils, ticked off in one tap.HACCP administrationManual, certificates, par levels and responsible staff.

Staff management

Costs and schedules, without chasing anyone.

AI cost analysisLabor cost per service, compared with expected covers.Linked toDashboardAI schedulingSchedule proposed on coverage, contracts and remaining hours. You approve.Linked toTime clock

Event management

From quote to actuals, with the margin always readable.

Events calendarDates, covers and requirements, kept separate from the venue's regular service.Linked toInventoryQuotesBuilt on recipes: what it costs and what it earns, before you confirm.Linked toF&B Cost
For those who don't run a restaurant

Distributors and wholesalers

For those who supply restaurants, not those who run them.

Customer order control panelAll incoming orders in one place, already readable.Automatic price list uploadYour prices reach customers with no manual steps.Agent managementWho follows which customer, with the order history.

Cafeterias and commissary kitchens

Big numbers, same rules.

Kitchen managementSeveral kitchens, one recipe book and one standard.Staff managementSchedules and staff costs across all production sites.Vendor logistics managementDeliveries, stock and pickups coordinated between locations.
Twenty minutes

We'll show you your restaurant inside Ordinoo

We start from what weighs on you most and show you how it solves it. Free and no strings attached: if it's not for you, we'll tell you ourselves.

Book a demo Write to us
  • We look at your documents together
  • We tell you where it's best to start
  • With you, not with a slide deck
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