This playbook sets out what we find in most restaurants and hospitality businesses before they move to a single system, what we set up, and the reports owners use once it is running.
Where the money leaks
- Food cost is a guess until the month is over
- Orders are lost between the floor and the kitchen
- Stores issue stock with no link to what was sold
What we set up
- Table and counter service
- Orders taken at the table and sent straight to the kitchen screen.
- Recipes and food cost
- Every dish has a recipe, so each sale reduces the right ingredients.
- Kitchen display
- Tickets by station with timing from order to pass.
- Rooms and events
- Bookings, folios and event billing for lodges and venues.
- Stores
- Purchasing, issues to the kitchen and waste recorded daily.
- Multi-outlet
- Menus, prices and reports across every outlet.
How a normal day runs
- Order taken at the table
- Kitchen prepares from the screen
- Bill settled by cash, card or mobile money
- Ingredients deducted and cost known
Reports owners use
- Food cost percentage per dish
- Sales by hour, table and waiter
- Wastage and variance
- Outlet profit
Modules involved
Point of Sale, Stock, Procurement, Accounting, HR and Payroll. They share one database, so every entry updates the accounts and the reports together.
Where to start
Most restaurants and hospitality businesses start with point of sale, stock, procurement, then add the rest once the first phase is stable.
Questions we are often asked
- Can it calculate food cost per dish?
- Yes. Each menu item has a recipe, so every sale deducts ingredients and the cost of the dish is known the same day.
- Does it cover rooms as well as the restaurant?
- Yes. Room bookings, guest folios and restaurant charges can post to the same bill.