We build EYP Ops because we've been the restaurant that couldn't find its numbers

When Kasibeyaz opened its second branch, the cost of running Orion went up and visibility went down. Multi-outlet meant multi-spreadsheet — purchasing data in one place, stock counts in another, cost reports that were always two weeks late. Month-end became a two-day reconciliation exercise instead of a five-minute check.

Eyup and the team decided to build the tool they actually wanted to use — one where a purchase invoice posts directly to the stock ledger, where food cost is calculated from real movements not estimates, and where the store manager and the finance team are looking at the same numbers in real time.

Six months from the first commit to a production system serving live outlets. Today EYP Ops is being presented to Dubai F&B leaders who face the same scaling pain: more outlets, more complexity, less visibility.

The product rules came from the operator floor: closed periods must not move, supplier price changes must be prospective, and every stock correction must be explainable. The mark-to-market failures we encountered in legacy systems became non-negotiable architecture rules inside EYP Ops.