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For hotels & restaurants
Stores that issue on the record, recipes that cost themselves, bars that reconcile nightly to the shot, and a receiving bay that defends the margin — hospitality operations in one governed system.
If any of these ring true, you are exactly who this was built for.
The percentage arrives with the accounts, weeks late, undecomposable — and always higher than budget.
Dense value, portable form, convivial supervision — two bottles a night walking is a salary a month.
Invoiced weight and delivered weight part ways at 5–8% on produce and protein, unweighed.
Nobody knows what the burger costs to make this week — so nobody knows which dishes earn and which quietly don't.
Each capability links to a deeper feature tour.
Locked main store, recorded issues to kitchen, bar, and housekeeping — variance per outlet, ownable.
Recipe cards re-cost as ingredient prices move; margin per dish, ranked, feeding menu decisions.
Sales consume recipes from stock, receipts comply from the normal flow — offline-resilient.
Deliveries verified against orders on calibrated scales — rejects refused at the door, on the record.
Contracts RFQ'd, price-survey bands for fresh buying, and per-vendor performance for the quarterly review.
Bar bottle math, shift cash and M-Pesa closes, and daily counts of the dangerous twenty.
Main store on record, issues to outlets — the single highest-leverage change in hospitality stock.
The twenty dishes that drive 80% of sales get live recipe cards; the POS starts consuming stock.
Bar counts, shift reconciliation, and the dangerous-items count — fifteen minutes that hold the month.
Perishable stock, un-weighable portions, thin margins — store-to-kitchen flow, food cost decomposition, and the daily counts that decide the month.
The menu is a price list for recipes nobody costed — live recipe cards, portion discipline, waste as a transaction, and the four-box menu grid.
The kitchen loses money in percentages; the bar loses it in bottles. Nightly bottle math, pour discipline, empties fraud, and variance by shift.
Yes — each outlet is its own stock location with its own issues, sales, and variance, rolling up to one F&B picture. Banqueting works as event-based issuing: provisioned against the function sheet, returns counted back, variance closed per event.
Yes — compliant receipts come from the ordinary billing flow, including bill splits, voids, and comps (with reasons and approvers), and the till keeps selling through connectivity drops with transmissions queued.
Yes — store control, issues, and recipe costing deliver most of the food-cost visibility on their own, with sales imported for reconciliation. Full POS integration deepens it later; the store lock and the nightly counts are where the money is.
It is timed to a stocktake: the store opens on counted numbers, issues start that morning, and the kitchen's only new habit is requisitioning instead of walking in. Recipe cards build over the following weeks — the twenty core dishes first, the long tail at a relaxed pace.
One store, one kitchen, one bar — issues, recipes, and nightly counts running on your own menu and suppliers.