For food and drink producers and suppliers
For roasters, bakeries and makers who buy ingredients, sell by weight or by the case, and answer for every lot. Invoices, bills, bank statements and reports sit in the same books as your lots, expiry dates and counts, so each sale is costed from what you paid for the stock.
Free. No card needed. Accountant or bookkeeper? Start through the accountant door.
Three questions, answered from the books
What expires first goes out first.
Each lot carries its expiry date. The pick list suggests the lots that expire soonest, and a lot past its date can't be sold, set aside or picked.
Held stock can't be sold.
Put every unit of a lot on hold at once, or bring a return back into quarantine. It still counts as yours, but it can't be sold until someone releases it or scraps it.
A recall list, from one lot.
Trace a lot to see where it came from, every movement it made, and which customers have some.
Follow a lot
Real screens from Harbour Coffee Supply, a sample coffee and café supplier, and sample books for a bakery. Each step links to its guide.
Delivery · Receive with the lot
Receive the purchase order into its site and bin. A lot-tracked product asks for the lot number and expiry date as it arrives, weights can be counted to three decimal places, and receiving creates the supplier bill.
Run your stock
Storage · Where it is, and in what state
Stock by place lists every product by site, bin, lot and status, with its quantity and value. Returns can come back into quarantine and wait there until someone inspects them and chooses good to sell or scrap.
Orders · Pick the right lot
Set stock aside for a customer's order, then pick it. The pick list suggests the lots that expire soonest first, and Dispatch and invoice creates the invoice, with the stock and its cost leaving at that moment.
Run your stock
Paperwork · Bills and receipts
Upload a supplier's bill or a photo of a receipt, then attach it to the transaction it belongs to. The books show which purchases still have no document, so you can find what is missing before your accountant asks.
See every feature
Month-end · Count by lot
Start a blind count for a site or some of its bins: counters see products, bins and lots, not what the books expect. Review the differences, apply them as one entry, and check stock value against the Inventory account.
Count your stock
Made for batches
Say what one batch takes and how many it makes, and a build moves the ingredients' cost into the product. Ingredients tracked by lot can't go into a recipe yet.
Count in kg to three decimal places, or by the case, with other units converted exactly.
Add reduced and elevated sales tax rates beside your standard one, with a default for each customer.
Payment terms per customer, part payments, and A/R aging showing who is late.
Import the statement file, match and categorise each line, and reconcile until the difference is $0.00.
Sales by item shows what each product earned and what it cost, with returns netted and breakage left out.
Recipes are simple builds: there is no work in progress, scheduling or labour costing, and ingredients or products tracked by lot or serial number can't be used in one yet. Qetaab keeps lot, expiry and movement records in your books; it isn't a food safety or compliance system.
Pricing
Free includes inventory, a second person to approve counts and your accountant in the same books, with no card needed. Plus, at $10 a month, adds live bank feeds and AI.
Free Usually fits
FreeNo card needed
For a business owner, or an accountant and every client.
Unlimited businesses and people. Your accountant included.
Plus
$10 a monthor $100 a year
Live bank feeds and AI for your business.
Live bank accounts: 3 included. AI: 300 a month.
Practice
$50 a monthor $500 a year
Live bank feeds and AI across a practice and its clients.
Live bank accounts: 25 included. AI: 3,000 a month.
Every limit and the payment terms
Paid checkout isn't open during the pilot.
Plain answers
Yes. Trace on a lot shows where it came from, every movement, and which customers have some. Hold puts every unit of that lot still on the shelf on hold at once, at every site; nothing posts, and each unit can later be released or scrapped.
Nothing changes on its own: an expiry date is a warning, not a write-off. A lot can go out up to and including its expiry date; after that it can't be sold, set aside or picked. Move it to quarantine for review, send it back to the supplier, or write it off.
Yes, as simple recipes: what one batch takes and how many it makes. A build moves the ingredients' cost into the product, and Take apart reverses it. Ingredients or products tracked by lot or serial number can't be used in a recipe yet.
That depends on where and how you sell, so confirm it with your tax authority or accountant. Qetaab lets you add standard, reduced and elevated rates, set a default for each customer, and change the rate on an invoice.
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