Restaurant inventory management
that makes variance visible.
Stop treating stock as a number that only gets checked at month-end. DineHQ connects recipes to sales, shows opening versus running balance, and flags low stock and food-cost drift for restaurants, cafés and bars in Kenya.
Start in your browser, on the device you already have
Why DineHQ
Everything Your Restaurant Needs
Recipe-level deduction
Link ingredients to each menu item once. Every sale with automated support removes what it used — no manual counts mid-service.
Opening vs running balance
See what you started the day with, what's left, and what it should be — so variance and waste show up immediately.
Low-stock alerts
Get warned before a key ingredient runs out, so you reorder in time instead of hearing it from a customer.
Food cost control
Track what each plate costs against your target, and catch supplier price hikes before they eat your margin.
From order to profit
One connected operating record
Run the whole food business, not just the till. Every step stays close enough to explain what you made and what it cost.
Owner control
Know what’s happening, even when you’re not there
Sales, stock, payments and profit — live on your phone. See the current day, exceptions and branch reports without waiting for a manual update.
See today's sales from your phone
Current sales and payment mix
Know what should be in stock
Recipe usage and stock movement
See where the money went
Buying, expenses and staff pay
Compare every branch from your phone
Branch reports and exceptions
The DineHQ difference
See the profit behind the sales.
DineHQ connects recipe-based stock tracking, purchases, expenses and intuitive reports in one operating record. The result is a more useful answer to the owner's question: what did we keep, and what changed it?
Profit starts with the recipe
Link a menu item to its ingredients so each sale gives the owner a clearer expected stock and food-cost trail.
Expenses stay in the picture
Keep supplier purchases and operating expenses close to sales, stock and staff costs instead of rebuilding the margin later.
Reports follow the owner
Open sales, stock, payment, expense and profit context from a phone, tablet or laptop while away from the venue.
Know what you kept
Move beyond revenue: inspect item, shift, day and branch context before deciding what to price, buy or promote.
See the difference
Built around the decisions that shape your day.
DineHQ connects the workflow, not just the till — so you can inspect the numbers behind each service.
Recipe to sale
Connect a menu item to its ingredients once, then see what each sale should have used.
Expected versus actual
Compare opening balance, sales and running balance to investigate waste and unexplained variance.
Cost before margin slips
Watch ingredient costs and target food cost together before a supplier change affects the plate.
Practical worksheets
Use a repeatable close and stock count.
Pricing
Every Feature. Every Plan.
You get the full DineHQ platform from day one. Pricing scales with the size of your team.
Included in every plan
Starter
Solo operators & small kitchens getting set up
≈ KES 1,499/mo · 1–5 staff · KES 49/day
Small Team
Small teams running one location
≈ KES 3,499/mo · 6–12 staff · KES 115/day
Growing
Established restaurants ready to grow
≈ KES 6,499/mo · 13–25 staff · KES 214/day
Plan is confirmed at the end of your. Change your plan anytime.
FAQ
Common Questions
Your Restaurant Is Already Doing the Work. Let's Make Sure the Profit Shows for It.
Start in your browser, or chat with us on WhatsApp first — no pressure.