Case studies · Oct 13, 2026
National cuisine: a system that fits the venue’s usual processes
Menu and accounting set up around how the kitchen really works
Profile: A national-cuisine venue in one of Uzbekistan’s regional centres.
Before AliPos
The menu has dishes with add-ons and different portion sizes, large family orders and pronounced lunch peaks. With manual records some details stayed verbal, and the manager could not quickly compare sales with stock.
What was done in AliPos
The menu is split into categories, and portion options and add-ons are chosen right in the order, without verbal clarifications. For dishes with recipe cards, calculated ingredient usage is compared with stock.
Results
| Metric | Before | After |
|---|---|---|
| Orders clarified after being sent | 22 a week | 9 a week |
| Preparing the report on key dishes | 2 hours | 45 minutes |
| Planned stock reconciliation | twice a month | weekly |
Client’s words
«The system should fit how our kitchen really works, not force staff to keep parallel records.»
The venue’s name is not disclosed at the client’s request.
