Know the Real Cost and Margin of Every Dish on Your Menu
Recipe-level cost control, real-time inventory depletion, and supplier automation built specifically for restaurants, cloud kitchens, and QSR chains.
Problems We're Built to Solve
These aren't edge cases — they happen every day in operations like yours.
Uncosted Recipes
Menu items priced on gut feel. When ingredient costs change, GMs have no idea if a dish is profitable or a margin drain.
Ingredient Overbuying
No par-level automation means every outlet orders manually. Purchasing managers over-order to avoid stockouts, creating spoilage loops.
Spoilage & Waste Spikes
Walk-in audits done weekly (at best). Perishables expire unnoticed. Kitchen prep waste is never recorded against recipe standards.
Food Cost Blowouts
Food cost % creeps from 28% to 35% over a quarter. By the time the P&L shows it, months of margin have already been lost.
Shift Scheduling Gaps
Manual shift rosters mean overstaffing on slow days and understaffing on busy weekends. Labour cost % swings 5–8 points month to month.
Supplier Chaos
Multiple vendors, no rate contracts in the system, and invoice disputes resolved over WhatsApp. Credit limits and payment terms are tracked in spreadsheets.
How These Problems Compound →
Uncosted Recipes
No theoretical food cost
Ingredient Overbuying
Manual PO guesswork
Spoilage Spikes
No expiry tracking
Food Cost Blows
Actual vs theoretical gap widens
Margin Squeeze
P&L deteriorates each month
Cash Crisis
Owner scrambles to cover payroll
See It In Action
Restaurants & F&B in Action
Real screens from the product, not mockups.
From Order to Reconciled P&L in One Platform
Every KOT fired automatically depletes inventory, posts cost of goods, and rolls up to outlet P&L — no manual data entry at any step.
Everything Your Restaurants & F&B Business Needs
All modules ship pre-configured for your industry. Connected, maintained, and supported by a single team.
How the Modules Connect
Module Spotlight
Table & Reservations
Feeds Kitchen & Recipe Management with: Order fired
Kitchen & Recipe Management
Standard recipes with ingredient-level costing. Auto-depletes inventory on each KOT fired.
- Live food cost % per dish
- Yield & wastage factors
- Menu engineering reports
Table & Reservations
Floor plan management, walk-in queue, and reservation calendar with cover tracking.
- Real-time table status
- Cover count & turn analytics
- Waitlist management
Inventory & Stores
Ingredient-level stock with par levels, FIFO valuation, and real-time depletion from recipe.
- Expiry & batch tracking
- Daily physical count
- Variance alerts
Purchasing & Suppliers
Rate contracts, auto-PO generation at par level, and 3-way invoice matching.
- Supplier rate comparison
- Auto reorder triggers
- PO approval workflows
Restaurant Financials
Outlet-level P&L, COGS posting from inventory, and petty cash management.
- Daily sales reconciliation
- Outlet-wise profitability
- Tax & GST compliance
Payroll & Scheduling
Shift roster by role and outlet, attendance integration, and tip distribution compliance.
- Role-based scheduling
- Overtime & break tracking
- Wage compliance alerts
Analytics & Reporting
Dish-level contribution margin, daily flash reports, and trend dashboards for owners.
- Menu engineering matrix
- Sales mix analysis
- Weekly P&L flash
Customer Loyalty
Guest profiles, visit history, and loyalty points integrated with POS.
- Birthday & occasion prompts
- Points redemption at POS
- SMS/WhatsApp campaigns
Without It vs. With It
The same operation, before and after — in the terms your team actually uses.
Recipe Costing
Guesswork; chefs price by experience
Live cost % per dish from ingredient prices
Inventory Depletion
End-of-day manual count
Real-time depletion on every KOT fired
Supplier Orders
WhatsApp messages to vendors
Auto-PO at par level with rate contracts
Food Cost Visibility
Monthly P&L — 30 days late
Daily COGS dashboard per outlet
Labour Scheduling
Manual roster in Excel
Demand-based scheduling with overtime alerts
Your Path to Go-Live
A structured, supported implementation — not a DIY project.
Week 1
POS & Recipe Setup
Week 2
Inventory & Suppliers
Week 3
Financials & Payroll
Week 4
Go-Live & Reporting
- POS terminals configured
- Core menu items costed
- Ingredient master created
- Par levels configured
- Supplier master & rate contracts
- GRN workflow live
- Outlet P&L chart of accounts
- Payroll & attendance linked
- GST mapping complete
- Daily flash reports scheduled
- Staff trained on all stations
- Owner dashboard activated
Week 1
POS & Recipe Setup
- POS terminals configured
- Core menu items costed
- Ingredient master created
Week 2
Inventory & Suppliers
- Par levels configured
- Supplier master & rate contracts
- GRN workflow live
Week 3
Financials & Payroll
- Outlet P&L chart of accounts
- Payroll & attendance linked
- GST mapping complete
Week 4
Go-Live & Reporting
- Daily flash reports scheduled
- Staff trained on all stations
- Owner dashboard activated
Go-Live
Impact You Can Put on a Slide
Benchmarked against customers in their first year. Results typically visible within the first 90 days.
"We had 3 outlets and no idea which one was profitable. Within 6 weeks of going live, we found that our bestselling dish had a 38% food cost — way above our target. We re-engineered the recipe and recovered ₹80,000 per month in margin we didn't know we were losing."
Restaurant Group
Owner, 3-outlet casual dining chain
3 outlets, 180 covers