What each dish earns you, and what each hour costs you.
Revenue does not tell you whether a restaurant makes money. Alcess links each sale to its recipe card and to the team that served it: food cost, labour cost, and the “prime cost” that combines them — on phone or computer.
Four questions, every day.
What the dashboard answers, with figures.
- 01
How much did I sell?
Revenue excluding tax for the service day, the average ticket and the ticket per cover.
- 02
What did ingredients cost me?
Each sale draws its ingredients from stock according to the recipe card: food cost calculates itself, dish by dish.
- 03
What did the team cost me?
Hours clocked, at each person’s employer cost, compared with revenue for each hour.
- 04
Where is the margin?
Best sellers and each dish’s margin: what to push, and what to rethink.
Stock and food cost.
One recipe card per dish, in grams, millilitres or units. Stock goes down with every sale, up with every delivery, and food cost follows the real price of what you buy.
- Suppliers, purchase orders, and deliveries that update stock and prices
- An alert when an ingredient runs out while dishes using it are still on the menu
- Waste recorded per dish with its cause, and stocktake variance in dinars
The team, its hours and its schedule.
Each team member clocks in at the till, for themselves only, in a record that cannot be rewritten: a missed clock-out is corrected by a justified cancellation and a new entry. The week’s schedule is published, and leave and shift swaps are requested from the My schedule screen.
- Working-time markers: 40 h and 48 h per week, 12 h per day, planned and clocked
- Tips shared by your rule, payouts recorded
- Sales, discounts and tips per team member
Indicators that drive decisions.
Everything is calculated excluding tax, tips and stamp duty. Hourly revenue is dated by when the order was taken, to judge the team when it is actually working. And when data is missing, the indicator stays silent rather than show a reassuring number.
- Food cost, labour cost and prime cost as a share of revenue
- Preparation time per station and the slowest hour
- Reading benchmarks, never imposed targets
Up to ten venues.
One account for the whole brand. Each venue keeps its till, its payment account, its team and its Z reports; the overview compares them with the median of your venues.
- The menu copies from one venue to another, photos and recipe cards included
- A manager only acts in the venue they belong to
- −20% on your second venue
And also
Screen permissions
A manager sees sales and runs stock; only the people you choose see salaries and customer data, or hand out permissions.
Labour cost
You enter each person’s employer cost, not their gross salary: that is what weighs on the margin. Amounts stay restricted to those you allow.
Waste for your accountant
Staff meals, losses with supporting documents, tables that left without paying: classified and exportable as CSV.
Exports
Sales as CSV, accounting entries under the SCF chart of accounts, tax archive.
Customers
Loyalty file and promo codes, restricted to those you allow: this is personal data.
On your phone
The dashboard works on phone as on computer, in Arabic, French or English.
Frequently asked questions
All questionsDo I need a recipe card for every dish?
No, but food cost is only calculated for dishes that have one. As long as covered dishes account for less than 80% of revenue, the screen says so and does not show prime cost.
Can a team member clock in for a colleague?
No. You only clock in for yourself: identity comes from the session opened with your personal code, never from a list where you pick a name.
Do my managers see salaries?
No, unless you decide so. Hours and amounts are two separate permissions, and the second is given to nobody by default.
Can I open a second venue later?
Yes, from your dashboard, up to ten. The screen shows the new subscription amount before you confirm, and the first venue’s menu can be reused.
The rest of Alcess
One menu, one team, one register: every part builds on the others.
Your restaurant can run on Alcess tonight.
You pay, you set up your menu, you install the till and the kitchen screen: the first receipt comes out the same day.
No commission · No commitment · No kiosk to buy