Order only what fits on the shelf
Build each supplier order from the products you actually buy, repeat last week’s order in a tap and send it by email or WhatsApp, so a small storeroom never overflows.
Food cost management for food court stalls and food hall concepts
High rent, a storeroom the size of a cupboard and a till chosen by the landlord: food court operators have little room for error. Tako Solutions works from the supplier invoices you already receive to show the cost of every dish, stall by stall, without touching the POS you were given.
Made for operators running one stall or several concepts
Whether you run a single poke counter or three concepts in the same hall, each one can be set up as its own location in Tako. Photograph the invoice when the delivery arrives or send it on WhatsApp between two rushes, and the AI files each product and price under the right supplier and the right stall.
Small, frequent deliveries, nothing lost
Food court kitchens order little and often. Every invoice, credit note and delivery note is read and checked against its total, so frequent small drops never slip through the cracks.
Ingredients and takeaway packaging under one watch
Bowls, lids, cups and napkins weigh on margin as much as rice or chicken. Tako tracks their prices alongside your ingredients and tells you when a supplier raises one.
Cost per dish for every concept
Write the standard recipes of each stall, with shared bases and sauces as sub-recipes, and see the ingredient cost and margin of every bowl, wrap or skewer at your selling price.
Each stall’s spend, on your WhatsApp every week.
A weekly purchase summary, price jumps on key products and orders that look out of the ordinary, readable on your phone between lunch and the evening rush.
Why margins are so tight in a food court
A food court tenant pays rent, often a share of turnover too, and works from a tiny kitchen with almost no storage. Menus are short, tickets are small and suppliers deliver several times a week, so a few cents more on chicken, rice or takeaway boxes quickly add up over hundreds of servings. With purchases split between several concepts, it is hard to tell which stall is really paying its way. Tako recalculates your costs with every invoice, stall by stall.
See which concept carries its weight
Because every stall has its own invoices, recipes and stock counts, you can follow each concept on its own or view them together, spot the menu items whose margin has slipped and decide where to adjust a price, a portion or a supplier.
How can a food court stall control food cost with so little storage?
By ordering little and often and knowing exactly what each dish costs. Tako keeps ingredient prices current from every invoice and helps you build orders from the products you really use.
Can I track costs separately for several stalls or concepts?
Yes. Each stall or concept can be its own location, with its own invoices, recipes and stock counts, and you can switch between them or view them together.
The food court imposes its POS. Can I still use Tako?
Yes. Tako doesn’t connect to the till: it works only from your supplier invoices, so it fits whatever system the venue requires.
Does Tako track takeaway packaging?
Yes. Packaging and disposables are categorised with your other purchases, with their own price history and alerts, so you can see their weight in your costs.
How much does Tako cost for a food court operator?
Your first location is free, with no time limit. If you run several stalls, the multi-site app is available as a monthly add-on, with no commitment.