Accounting, POS and stock software for catering and cloud kitchens in Qatar

An order from Snoonu, one from Talabat, a WhatsApp order for 200 boxes and a walk-in pickup all land in different places. By the end of the week nobody can say what the kitchen actually sold, and the commission each platform deducted is only discovered when the payout arrives short.

Chicken, dairy, oil and packaging prices move constantly in Qatar because so much is imported. If your recipe costing was set six months ago, you may be selling a QAR 35 box that now costs QAR 29 to make — and the P&L only tells you months later.

Catering for offices, schools, camps and weddings means invoicing after the event, often against a purchase order and a signed delivery note. When invoices are typed up in a spreadsheet at month end, payment slips 60 or 90 days and cash gets tight while you still pay suppliers weekly.

Cloud kitchens prep in bulk and throw away what didn't sell. Without a live stock count per ingredient, waste, over-portioning and staff meals all blend into one lump called 'food cost', and you can't tell which brand, station or shift is causing it.

Take counter and phone orders on the Tallium AI POS, record delivery-platform orders against their own channel, and see net revenue after commission per platform. At close of day you get one sales figure the kitchen and the accountant both trust, already posted to the books — no re-typing.

Build each dish or catering package from its ingredients. When a supplier invoice raises the price of cheese or packaging, Tallium AI reflects it in your cost per portion and flags dishes whose margin has slipped, so you can re-price or re-portion before the month closes.

Raise a professional invoice from the job on your phone while you're still packing down, reference the client's PO or LPO number, email it, and track who owes what. Aging reports and reminders keep corporate receivables from drifting past terms, and every paid invoice lands straight in your accounts.

Receive goods against a purchase order, deduct ingredients automatically as items sell, and record waste and staff meals with a reason code. Variance between expected and counted stock shows up per ingredient and per location, so a problem in the Industrial Area kitchen doesn't hide inside a group total.