ERP for restaurants and cafés
The back office rather than the till: supplier purchasing, ingredient stock across branches, staff, and books, in Arabic and English.
Restaurants rarely lose money at the till. They lose it in purchasing and waste, where nobody is counting closely: the same item bought from two suppliers at two prices, a delivery signed for without checking, stock that leaves the store with no record. Ameen is the back office for that, not the point of sale.
Purchasing you can compare
Suppliers, purchase orders, goods receipts, and bills are recorded together, so what you paid for an ingredient last month is a number you can look up rather than remember. Stock is tracked per branch, and every movement carries its reason.
Staff and wages
Employees, attendance, and monthly salary runs are in the same system as the books, which matters in a trade with high turnover and a payroll that is never the same twice.
What it does not do
Ameen has no point of sale, no table or order management, no kitchen display, no delivery-app integration, and no recipe or menu costing that explodes a dish into ingredients. It tracks stock at the item level. If you need plate-level food costing, Ameen does not do it.
Included
- Suppliers, purchase orders, and bills
- Ingredient stock per branch with movement history
- Double-entry accounting and reports
- Employees, attendance, and salary runs
Updated