The till records every transaction correctly. The problem is that ingredient purchases live in a separate book and stock is counted by hand at month end, so the gap only appears when it can no longer be traced.
Free ConsultationIt is almost never a matter of effort. These are the patterns we keep running into.
Every menu item carries its ingredients and quantities. A sale reduces what it used, so stock moves on its own through the day.
Ingredient purchases are recorded as documents with supplier, price, and quantity. Purchase price history is kept and comparable across suppliers.
When an ingredient price changes, every dish cost moves with it and per item margin becomes visible without manual work.
Expected and actual stock are compared at each close, so losses can be traced while people still remember the shift.
Every menu item carries its ingredients and quantities. A sale reduces what it used, so stock moves on its own through the day.
Ingredient purchases are recorded as documents with supplier, price, and quantity. Purchase price history is kept and comparable across suppliers.
When an ingredient price changes, every dish cost moves with it and per item margin becomes visible without manual work.
Expected and actual stock are compared at each close, so losses can be traced while people still remember the shift.
A picture of the screen you would work in, not an illustration.
What this screen shows
Case study
Situation
Two branches with standalone tills. Ingredient purchases went into a notebook, stock was counted monthly, and the gap was always there but never explainable.
What we built
Menu items were paired with recipes and quantities, purchasing moved into documents from a single supplier list, and stock was connected so each sale consumes ingredients immediately.
Result
Pick the one closest to your situation. We tighten the scope in the first conversation.
Orders land, the kitchen knows, and payment closes with no paper in between.
Who it is for
Restaurants or cafes with a working till whose kitchen still connects by paper.
What you get
You know each dish's cost today and where ingredients went, without waiting for a stock count.
Who it is for
Kitchens with a persistent, unexplainable ingredient gap.
What you get
Not always. If your current till can export its sales data, the purchasing and stock side can be built on top. What cannot be kept is a machine whose data is locked and unreadable by anything else.
The till keeps taking orders and payments while the connection is down, then syncs once it returns. Only cross branch reporting needs a live connection.
Menu items, prices, and recipes are editable by you without calling us. Seasonal items can be switched on and off per branch without deleting their sales history.
There is no meaningful system limit. What needs deciding up front are the cross branch rules: whether stock is separate per outlet, whether prices may differ, and who may change the central menu.
No long form. Send one message describing where you are now and we reply with a sensible next step, not a mass quote.
Free Consultation
