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Restaurants & cafés

Restaurant software that knows a dish's cost, not just its price

A restaurant sells composed items made of ingredients. If the system doesn't know a sandwich consumes bread, meat and cheese, it records revenue and ignores cost — and profitability stays a guess until someone counts the store.

From the order to the store

  • Composed items

    Define an item's components, and a sale deducts those components from stock and computes their real cost.

  • Per-item profitability

    You learn which dish earns a margin and which sells a lot for little — and those are not the same thing.

  • Offline selling

    The register completes and prints during an outage then syncs, so peak hours don't stall.

  • Waste and spoilage

    Record waste as an issue note with its reason, so it appears in cost rather than vanishing into a stock variance.

Branches and shifts

Each branch has its own stock, cash box and shifts, so you can compare branches and close each day with a cash count. Multi-branch restaurants need this more than most, because small daily variances compound quickly.

Common questions

Does it handle takeaway and delivery orders?

An order is recorded as an invoice with its type, so dine-in and takeaway separate in reports. Integration with delivery platforms goes through the API, depending on the platform.

Can recipes change over time?

Yes, and a recipe change applies to later sales rather than earlier ones, so historical periods keep the cost they were calculated with.

Know your restaurant's profit by the dish

Start from your menu and ingredients, and we'll help define composed items the first time.

Start the free trial