Honest Comparison
What does your restaurant actually need?
Every restaurant faces the same problems: food cost you can't see, orders that get lost, accounting that lives in a notebook. Here's how each system handles them.
| The Problem | Serveotik | Foodics |
|---|---|---|
| Daily Kitchen Operations | ||
| Do you know your real food cost per dish? Most owners guess. The real number is usually 8-15% higher than they think. |
3-level recipe costing. Ingredients, sub-recipes, and dishes. Auto-calculated. | Not available. You need Excel or a separate tool. |
| Are kitchen orders reaching the right station? Paper tickets get lost. Wrong station gets wrong orders. |
Auto-route each item to the right kitchen screen by category. | Kitchen display available. Auto-routing available on higher plans. |
| Can you fire courses in the right order? Appetizers and mains arriving together ruins the dining experience. |
Course firing: appetizer, then main, then dessert. Controlled from one screen. | Not available. |
| How much food are you throwing away? Without tracking, waste is invisible. It eats your margin silently. |
Waste log with reason codes. Variance reports show expected vs actual usage. | Not available. |
| Money & Accounting | ||
| Is your accounting inside the same system? Exporting sales to a separate accounting tool means delays and errors. |
Full double-entry accounting. Every sale auto-creates journal entries. | Accounting is a separate product with separate pricing (not public). |
| Can you see profit and loss right now? Waiting for your accountant means decisions are always a month late. |
Live P&L, balance sheet, and cash flow. Updated with every transaction. | Basic sales reports only. Full financials need the accounting add-on. |
| Do you manage HR and attendance in the same place? Separate HR tools mean double data entry and no labor cost visibility. |
HR, attendance, and payroll basics included. See labor cost next to food cost. | Not available. Needs a separate HR product. |
| Growth & Scale | ||
| Can customers order from their phone? Commission-based delivery apps eat 15-30% of every order. |
Built-in online ordering with your own delivery zones. Zero commission. | Online ordering available as an upgrade on the Basic plan (EGP 2,435/mo). |
| What if you open a second business type? Starting a retail shop alongside your restaurant means a new system. |
9 industries in one platform. Add retail, cafe, or catering without switching. | Restaurant only. |
| Does the system work in Arabic? | Arabic-first. Every screen, receipt, and report. Paymob + Tap Payments. | Arabic supported. Multiple payment gateways. |
The real cost to run your restaurant
Serveotik Starter (all included)
POS + Kitchen DisplayIncluded
Inventory + Tables + DeliveryIncluded
Online Ordering (zero commission)Included
Full Accounting (journal entries)Included
HR + AttendanceIncluded
Recipe Costing (3 levels)Included
Total per yearEGP 9,500/yr
Foodics (to get the same features)
Basic POS (Starter plan)EGP 17,052/yr
Upgrade to Basic (for inventory + tables)EGP 29,220/yr
Accounting product (separate)Contact sales
Recipe CostingNot available at any price
Total per yearEGP 29,220+/yr
You save at least EGP 19,720/year with Serveotik. That is 68% less for more features.
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