AI restaurant management software for multi-branch kitchens in the GCC

What “AI restaurant management” means here

AKLI is the record of the ingredient, the recipe cost, the count, the goods received, the waste entry, and the HACCP log, per branch, under one recipe truth. The AI part answers questions from your workspace, flags trends and anomalies, and recalculates recipe cost when a received price moves. Its outputs can be wrong; you review them. That limit is in the terms, not only in this sentence.

AKLI is built for multi-branch restaurant groups operating in Qatar, the United Arab Emirates, Saudi Arabia, Bahrain, Oman, and Kuwait. The published list price is led by SAR, with QAR, AED, BHD, and OMR on the same line. Those four are fixed conversions of the SAR figure.

Why a group cannot see its food cost until it is too late

The recipe card lives in one spreadsheet, supplier prices in another, the count in a third. They drift, and nobody sees the drift. The invoice is booked as stock, so a short delivery shows up weeks later as “waste” the cooks did not cause. One blended food-cost percentage across the group hides which branch drifted, and on which line. HACCP is on paper at the site, unreadable from head office until the inspector is already there.

The path through that gap is food cost control: theoretical cost from recipe costing, actual cost from inventory, and the part a station can name in waste and variance.

The worked short-delivery arithmetic is in purchasing variance and goods received; the branch-level view is multi-branch groups and franchise networks.

What AKLI does, in the order a kitchen does it

1. 01Cost the recipe. Through sub-recipes and yields. Prices come from goods received, not from the last quote. Recipe costing
2. 02Receive the truck. Against the purchase order. Stock rises by the quantity accepted, at the price you will pay.
3. 03Count and transfer. Per branch. Transfers between sites at cost, both sides recorded.
4. 04Log waste. By ingredient, reason, and station, valued at ingredient cost. Waste and variance
5. 05Run HACCP checks. Timestamped, signed off, on the site that ran them. Exportable per branch.
6. 06Close the week. Theoretical vs actual food cost per branch, and the variance that explains it. Food cost control
7. 07Ask AKLI AI. In plain language, when you want the number without opening the report.

Every module is in the one plan

Each page below explains the method behind the module, not just the feature. Purchasing, HACCP, and AKLI AI are part of the plan, not add-ons.

Who this is built for

• ✓Multi-branch restaurant groups that need a number per branch, not per group
• ✓Franchise networks that need one recipe truth and one HACCP method in every outlet
• ✓Cloud kitchens and commissaries feeding several brands from one batch
• ✓Multi-brand groups with shared or separate kitchens

Not for a single café that mainly needs a till, or a group that needs a full ERP with payroll and general ledger.

Built for the GCC, priced in SAR

List prices are in SAR, with AED, QAR, BHD, and OMR equivalents on the pricing page. Digital HACCP logs are built to be exported for inspections under Qatar Ministry of Public Health (MOPH), UAE Food Safety Department, and Saudi Food and Drug Authority (SFDA) requirements; exporting a log does not make a site compliant. The product interface supports English, French, and Arabic. You choose the language in the product. This marketing site is available in English, French, and Arabic. A supplier price that moves mid-period follows into every recipe that uses the item. The method is supplier price change mid-period.

Against the tools a group already has

• ✓Spreadsheets: A recipe card, a price list, and a count in three files drift apart. AKLI keeps one record and recalculates it.
• ✓Excel-only inventory: A tab called GRN is not a goods-received note with a person, a time, and a condition on it.
• ✓Generic ERP: The ledger stays in the ERP. The kitchen record (recipe, count, receipt, HACCP) needs a kitchen tool. Export between them.
• ✓POS-only costing: A cost field on the till does not know the sub-recipe, the yield, or the price the truck actually delivered.
• ✓Count-only tools: A count without recipe costing and receiving cannot tell you theoretical from actual.
• ✓Paper HACCP logs: Readable at the site, invisible from head office, unexportable when the inspector asks.