The packing slip arrives mid-service.
Signed on the fly, it ends up in a drawer. Three days later the invoice doesn't add up and nobody knows why.
You no longer spend Sunday evening on the accounts.
Orders, packing slips, labels, food cost. Ordinoo does them overnight and leaves you three things to decide. You cook.
For restaurants, trattorias, bistrosIt proposes, it doesn't decideFrom your phone too
Sound familiar?
The week of someone who runs a restaurant.
You find out the food cost three months later.
Tomatoes went up in March, you find out in June from the accountant. The price on the menu is still the same.
Labels in pen at 11 pm.
Batch, date, use-by written by hand on twenty containers. And the health inspection asking for the logs.
Shopping list, Orders, Packing slips
Orders that write themselves.
The list the way you'd say it out loud, or a photo: it splits by vendor, with minimums and deliveries respected. The photographed packing slip loads the inventory and is compared with the order.
- Dictate or photograph
"Ten cases of peeled tomatoes, six bunches of basil": Ordinoo understands, groups, prepares.
- The packing slip becomes a receiving
Photographed at the counter: lines read, quantities compared with the order, inventory updated.
Green Valley Produce4 lines
Peeled tomatoes10 cs
Basil6 bunches
Hillside Dairy2 lines
Mozzarella6 lb
Grouped by vendor. You do the sending.
Bolognese · batch 0921expires 9/25
Demi-glace · batch 0921expires 9/24
Pastry creamexpires 9/23
Walk-in 2 · 39 °Fwithin limits
Walk-in 3 · 43 °Fout of range
Log filled in. Export ready for the health inspector.
Labels, Coolers, Logs
The system keeps the HACCP, not the pen.
Labels with batch and use-by calculated, temperatures with out-of-range alerts, cleaning ticked off in one tap. The export for inspection is already ready.
- Labels in seconds
Batch, date and use-by calculated from the product. You print and stick.
- It tells you when the cooler is out of range
The temperature log fills itself in; the alert comes when needed.
F&B Cost, Recipe book
Food cost at real prices.
The cost of every dish updated as price lists move, with a suggested price when the margin drops. Not at month-end: when it happens.
- Recipes with portion weights
Ingredients, quantities, allergens. Even from a description.
- The dish below margin
When an ingredient goes up, the carbonara tells you before the accountant does.
Calamari: squid is up 12%. Suggested price $21
While the restaurant is closed
Tonight it reads everything. Tomorrow morning you decide.
The next morning
Tuesday, 7:30 AM. How yesterday went.
Sales, spend, food cost and three things to decide. One page, ready before your coffee.
Sales$0+ 6% vs the average Tuesday
Vendor spend$05 vendors
Food cost0%within limits
Green Valley packing slip · 10 cases, 9 arrived1 missing
Extra-virgin olive oil · above the agreed price+ 8.2%
Labels expiring6
Goods received from 7 packing slips48 lines
Prepared overnight by Ordinoo
All of Ordinoo is for you
The other things it does, for a restaurant.
Orders, HACCP and food cost are the starting point. Everything else works on the same data.
- DashboardThe month, without waiting for month-end. By department, if you have them.
- InvoicesRead and compared with the packing slips. Credit memos requested in one tap.
- StaffProposed schedules and labor cost per service.
- QR menu and wine listBorn from the recipe book: prices and allergens always aligned.
- EventsSaturday's table of forty, with its own requirements.
- Multiple locationsOne login, the big picture and the single location.
If you have a bar
A bar lives on the POS and on small receipts.
Consumption is taken out from the closing, coffee and milk have par levels, the food cost is on the cocktail. Same system, a different rhythm.
If you have a bakery or a pastry shop
Raw materials weighed, production at night.
The recipe book with portion weights, the batches that really count, HACCP on production and not just at the counter. And flour with a par level.
What it never does
Control stays with you.
Ordinoo prepares, proposes and keeps everything in order. But every step that counts, sending, confirming, signing, is yours.
Ordinoowhat it preparesYouwhat you decide
- It sends nothing to vendors
OrdinooPrepares orders and messages, ready to send.
YouYou read, correct, send.
- It pays nothing
OrdinooTells you what's due and proposes moving it.
YouEvery payment is made by you.
- It doesn't sign the logs for you
OrdinooFills in temperatures and cleaning, keeps everything in order.
YouSignature and responsibility stay yours.
Questions
What restaurateurs ask us.
Do I have to change my POS?
No. Ordinoo reads the midnight closing from the POS you already have, and we know most of the ones on the market. If yours isn't among them, we find out in the demo and tell you right away how it can be done, before you decide anything.
And the vendor who doesn't issue vendor invoices for everything?
It happens often with small vendors, and it's not a problem. The packing slip photographed at the counter is enough to load the inventory with the right quantities. When the invoice arrives, even weeks later and even on paper, it links on its own to the packing slips that came before it and flags you if the prices don't add up.
Does it print labels? With which printer?
Yes. Batch, date and use-by are calculated from the product and the opening date, and the label comes out on any label printer compatible with the phone, the kind that costs less than a dinner. In the demo we tell you which ones we've tested and which ones other restaurants use.
How much time does it take me per day?
Ten minutes in the morning, for the three things it leaves you to decide: a packing slip that doesn't add up, a price that went up, an order to confirm. The rest it does overnight, while the place is closed. Those who use it tell us the time they get back is mostly on Sunday, when they no longer have to sit down with the accounts.
I have just one small place. Is it worth it?
That's the restaurant it was born for. With thirty covers and four people in the kitchen, every hour spent on paperwork is an hour taken from service or from sleep. The fewer people you have, the more the time it gives back matters, and the food cost of a mispriced dish weighs the same as in a big place.
Twenty minutes
Let's look at your restaurant together.
We connect the POS and the invoice inbox, and the next morning we open your report: sales, food cost, the things to decide.
- The morning reportwith your data, the next day
- The food cost of your disheson this week's price lists
Free and with no commitment. If it's not for you, we'll tell you ourselves.
Free demo · 20 minutes
You pick the day and time
- 1Open the calendaropens in a new page
- 2Pick the slot that suits youand get the confirmation
- 3Twenty minutes on a video callwith an Ordinoo consultant