Stock control by dish
Ordeli keeps count of the portions left of every dish and every variant. When somebody orders, the counter drops by itself; when it hits zero the dish can no longer be ordered and disappears from the menu of every connected guest at that same moment, with nobody having to tell the floor.
No card. Stock control included in every plan.
The 86 reaches every table by itself
You mark a dish off and it disappears from the phone of whoever is reading the menu right then. No walking the room telling people.
Nobody orders what is not there
If it runs out while somebody has it in their basket, they cannot take it. No more "sorry, that has gone" after it was ordered.
By portion, not by yes or no
Six octopus left: you can say so. Every order takes one off and the dish drops out by itself when it reaches zero.
"It has gone" always arrives late
The sequence is familiar: the kitchen says the octopus is running out, the message reaches one waiter, that waiter tells the others when he crosses them, and meanwhile three tables have already ordered it. Somebody has to go and break the news.
The problem is not running out — that happens in every kitchen working with fresh produce — it is that the information travels mouth to mouth at the speed of the room.
Marked in one place, changed everywhere at once
The kitchen or the manager marks the dish off from their screen, and the change reaches the phones of connected guests, the waiters' devices and the admin panel instantly.
Nothing to refresh and no waiting for the menu to reload. The dish stops being addable in the same second.
- Portions available per dish and per variant — tapa, half, full.
- Automatic deduction on every order, with nobody tracking it by hand.
- Automatic restock if an order is voided or a table force-closed.
- Manual adjustment from the panel when the kitchen recounts.
- Off by default: switched on only for the dishes that need it.
Only where it earns its keep
Tracking stock on draught beer adds nothing and is wasted work. So the control is off by default and switched on dish by dish.
The normal use is on what genuinely runs out: the fresh produce of the day, the special, the homemade dessert you made twelve of.
What this is and what it is not
This is menu stock control: how many portions are left of each dish. It exists so the menu tells the truth in real time.
It is not warehouse inventory and it is not recipe costing: there are no ingredients, no wastage and no raw material consumption. You can store a cost per portion on each dish and see the margin it leaves, but the costing itself you work out elsewhere. We would rather say so here than in a demo.
Frequently asked questions
Is this inventory management?
No, and the distinction matters before you buy. This tracks portions left per dish so the menu stays honest. It does not track ingredients, deliveries, wastage or supplier stock, and it does not do recipe costing. If that is what you need, this is not it.
Do I have to track stock for the whole menu?
No, and you should not. It is off by default and switched on for the dishes where it matters: fresh produce, daily specials and anything made in a limited batch.
What if two tables order the last portion at once?
Only one gets it. The deduction happens on the server atomically, so two simultaneous orders cannot consume the same unit.
Does it restock itself the next day?
No. You set the count when the kitchen knows what came in. Restocking automatically on a schedule would be inventing a number nobody counted.
Is there a history of what sells out?
Stock is adjusted with every order and every void, so the movement is reflected. A stock-out report as such does not exist yet.
Does sold-out affect the set lunch menu too?
Yes. If a dish on the set menu runs out of portions, it stops being selectable there just as it does on the a la carte.
Try Ordeli for 14 days
No card. Stock control included in every plan.