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Services

Every module your operation needs, speaking one language

Breadee isn't a bundle of disconnected tools. Each module below reads and writes the same live data stream — per tenant, per operating unit, per dish.

Cost Control

Know the true cost of every plate, every day

Recipe-level costing that follows live purchase prices through weighted averages — a supplier increase shows up in your dish costs the same day it lands.

  • Ingredient-by-ingredient cost breakdown per dish
  • Live food cost % per dish, branch and period
  • Price-drift alerts when a material moves your margins
Cost Control — dish costs
28.4%blended food cost ▲1.2 pts
86costed menu items
3drift alerts
DishCostFood cost %
Margherita Pizza$2.8428.7%
Halloumi Wrap$2.1026.2%
Chicken Taouk Plate$4.0531.2%
Truffle Pizza$5.2236.0%
Inventory

Live stock per unit — quantity, value and warnings

Every sale consumes stock through its recipe; every receiving updates the weighted average cost. Shortages surface before service does.

  • Automatic stock deduction from recipes on every sale
  • Weighted average cost updated on every receiving
  • Daily consumption and low-stock alerts per operating unit
Inventory — Central KitchenCentral KitchenMain BranchDowntown
312materials tracked
7low-stock alerts
$48,920stock value
MaterialOn handStatus
Mozzarella (block)6.2 kgCritical · 2 days
Flour T5524.5 kgLow stock
Tomato paste41.0 kgHealthy
Olive oil EV18.0 LHealthy
Procurement & Purchase Orders

Purchasing that keeps its receipts

Draft, send and receive purchase orders per operating unit. Receiving is the moment truth enters the system — stock and cost update in the same motion.

  • Full PO lifecycle: draft → sent → received
  • Receiving updates stock and weighted cost together
  • Every price change tracked at the source document
Purchase orders — Main Branch
POSupplierTotalStatus
PO-2042Beirut Dairy Co.$742.10Draft
PO-2041Al Karam Mills$1,284.50Awaiting receiving
PO-2040Fresh Fields Produce$318.75Received
PO-2039Cedar Olive Estates$896.00Received
Suppliers

One supplier book, with a memory for prices

Suppliers are managed once for the whole tenant, while every purchase records the price paid — so drift is visible per material, per supplier, over time.

  • Supplier directory with contacts and terms
  • Price history per material and supplier
  • Unusual-increase flags before they hit your margins
Price history — Mozzarella (block)
24active suppliers
3price alerts
$18,420purchases this month
MonthSupplierPrice / kg
JuneBeirut Dairy Co.$7.10
JulyBeirut Dairy Co.$7.25
AugustBeirut Dairy Co.$7.96 ▲9.8%
POS & Sales

A point of sale that talks to your costs, live

Fast ticketing with shifts, cashier accountability and per-route payments. Every sale flows straight into consumption, margins and the AI's picture of your day.

  • Shift open/close with cashier-scoped views
  • Route-level payments and a live sales summary
  • Hourly patterns so prep matches demand
POS summary — todayMain BranchDowntownCentral Kitchen
$3,842sales today ▲8%
214orders
$17.95avg ticket
Sales by hour
Expenses & Payroll

The other half of profitability, accounted for

Operating expenses and payroll runs recorded per operating unit and rolled into the same margin picture as your food costs — no separate spreadsheet.

  • Expense categories per operating unit
  • Payroll runs alongside operational costs
  • Real profitability: sales − food cost − expenses − payroll
Expenses — August · Main Branch
$15,434operating expenses
63.8%payroll share
4categories
CategoryAmountShare
Payroll$9,84063.8%
Rent$3,50022.7%
Utilities$1,2107.8%
Packaging$8845.7%
Operating Units & Central Kitchen

Many units, isolated books, connected flows

Branches, central kitchen, warehouse and call center each keep their own stock, costs and reports — while internal orders move goods between them at true cost.

  • Central kitchen production, batches and internal sales
  • Transfers preserve source cost into destination stock
  • Call-center orders routed to the right branch
Internal order — Central Kitchen → Downtown
4operating units
12internal orders this week
$1,842internal sales
ItemQtyValueStatus
Pizza dough (batch)40 kg$86.00Received
Tomato sauce12 L$31.20Received
Mozzarella (shredded)8 kg$63.70Dispatched
Reporting & Analytics

Reports that compare units, not just totals

Daily sales, cost and purchasing reports with per-unit comparisons — so a great week at one branch can't hide a slipping one next door.

  • Daily sales and cost reports per operating unit
  • Purchasing and consumption summaries
  • Period comparisons that surface drift early
Daily report — all units
$3,842sales today
28.4%food cost
$612expenses today
Sales by unit — today
Breadee AI

The assistant that reads every module above

Because every module writes to the same stream, Breadee AI answers with your numbers — and when it drafts an action, you preview and confirm before anything changes. Sample conversation, illustrative data.

Why did food cost increase this week?
Up 1.2 pts to 28.4%. Mozzarella price rose 9.8% at Central Kitchen (PO-2041), and Downtown logged $164 of Friday dough waste. Everything else held steady.
Weekly food cost %
Draft a purchase order for what's running low at Central Kitchen.
Drafted PO-2043 to Beirut Dairy Co.: mozzarella 24 kg, butter 82% 10 kg — estimated $318.40. It's a preview only; review and confirm to create the draft.
Which menu items does the mozzarella increase touch?
14 items across your branches. Biggest margin impact: Margherita (41% of dish cost), Truffle Pizza and Halloumi Wrap. Repricing Margherita to $10.40 would restore its previous margin.
How are we doing today?
$3,842 in sales across 3 units (▲8% vs same weekday last week), 214 orders, average ticket $17.95. One flag: Downtown is out of Truffle Pizza after 7 PM.
Sales by unit — today
See it on your numbers

Every module above, in one guided walkthrough

Request a demo and we'll walk your team through the modules that matter to your operation.