Purchasing and kitchen preparation should reflect what the restaurant actually sells. We connect POS data, recipes and stock so teams can plan service with clear quantities and dish costs.
Sales and guest service
- Manage table bookings, confirmations and room availability; route online orders from connected channels into the restaurant system.
- Monitor serving times and analyse feedback about food, service and waiting.
Kitchen preparation
- Forecast covers and portions by day, hour, season and local events; prepare quantities and prep lists before service.
- Plan kitchen and floor staffing against expected demand.
Purchasing and stock
- Calculate purchasing from recipes, forecasts and stock; compare supplier offers. Track batches and expiry dates and highlight ingredients to use first.
- Record waste, expiry, damage and returns; extract invoices to update ingredient prices.
Food cost and profitability
- Update dish cost from recipes and purchase prices; compare menu items by margin, sales and preparation effort.
- Combine sales, purchases, stock, losses and performance reports for a single restaurant or a chain.
An example workflow
POS sales update the portion forecast. The system calculates ingredients, prepares purchasing and kitchen prep lists. A manager approves quantities with stock and expiry dates in view.
Implementation requirements
Current recipes, purchase prices and POS data are the starting point. The system supports planning; food safety and kitchen decisions remain with the restaurant.