Increase your profit margins

Accurately track the cost of goods sold and identify areas where wastage can be reduced.

Better Manage Your Restaurant’s Inventory and Purchasing

Input recipes for each menu item on your POS and auto-deduct inventory as items are sold.

Monitor theoretical cost of goods sold in real-time based on items sold and the latest price of ingredients.

Compare sales to inventory so you can reduce losses from wastage and identify when recipes are not being followed.

Make physical stock counts fast and accurate, and compute the value of losses from stock shrinkage.

Access centralized reporting for food cost, variance and par levels across outlets.

Know the valuation of your inventory at any given time and identify when you’re overstocked.