01
Track ingredients in real time
Every dish sold automatically deducts the matching ingredient quantities from your inventory.
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Restaurant Inventory Management
JBUJB’s inventory management links every sale to actual ingredient consumption, so you know what’s left before you run out mid-service.
Free demo, no commitment.
Take an order, start to finish.
Pick the channel, add the items, confirm: the order advances all the way to payment. Demo mockup, illustrative data.
5references tracked
3alerts
Select a reference, then move its stock.
Oil · Quantity8
Threshold15
What it changes, concretely.
Three direct effects on your service, with no new tool to learn.
02
Anticipate shortages
Alert thresholds warn you before a key ingredient runs out during a rush.
03
Link sales and consumption
Finally understand which dishes consume the most stock and which generate the most margin.
One system, every module.
Modules already share the same data: switch on the ones you need, when you need them.
Built for every business.
One system, configured for every business: retail, food service, services and mobile merchants.
What you can count on.
Offline: the register keeps taking payments when the internet drops, then syncs.
100% Moroccan: technology designed for businesses in Morocco.
Compliant: VAT, sequential numbering and electronic invoicing.
One tool: sales, stock, team and reports in one place.
Multiple points of sale
Each point of sale keeps its own sales and stock, with one consolidated view of the whole business.
We set the register up with you.
From the first demo to the first shift, the setup is done together with your team.
- The full detail of the offer — modules, hardware, onboarding — before any signature.
- Structure, catalogue and modules configured with you.
- A priced quote within 48 hours, sized to your setup.
- Support through your teams’ go-live.
Explore next.
More modules of the same system, ready to switch on.
Frequently asked questions
Does inventory update automatically after each sale?
Yes, every dish sold automatically deducts the matching ingredient quantities from your stock, with no manual entry and no separate sheet for your team to reconcile afterwards.
When does a shortage alert trigger?
When an ingredient reaches its alert threshold, inventory management warns you before it runs out during a rush, before it can affect the dishes on your menu.
Can I see which dishes use the most stock?
Yes, management links sales to consumption: you see which dishes consume the most ingredients and which ones generate the highest margin on every plate you sell.
Ready to equip your business?
Tell us about your activity: we reply with a suited setup and a custom quote.