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For hotels & restaurants
Where thin margins meet daily counts — and win
Stores that issue on the record, bars that reconcile nightly to the shot, and a receiving bay that defends the margin. Recipe cards are not something we hold — issues, counts and variance per outlet are, and that is where most of the leak actually is.
Sound familiar?
If any of these ring true, you are exactly who this was built for.
Food cost as a monthly autopsy
The percentage arrives with the accounts, weeks late, undecomposable — and always higher than budget.
The bar that loses bottles
Dense value, portable form, convivial supervision — two bottles a night walking is a salary a month.
The receiving bay signature
Invoiced weight and delivered weight part ways at 5–8% on produce and protein, unweighed.
Menus priced by the competitor
Nobody knows what the burger costs to make this week — so nobody knows which dishes earn and which quietly don't.
What you get with AWRA OpsHub
Each capability links to a deeper feature tour.
Store-to-outlet stock control
Locked main store, recorded issues to kitchen, bar, and housekeeping — variance per outlet, ownable.
Ingredient cost you can trust
Every ingredient carries its real purchase cost, updated as prices move, with issues to each outlet recorded and valued. Cost your dishes from real numbers — on your own recipe sheet, because there is no recipe card in the product.
POS with eTIMS
Sales decrement the item sold and post cost of sales, receipts comply from the normal flow. Selling requires a connection — the till does not trade offline. A sold dish does not decrement its ingredients; there is no recipe behind it.
Receiving by weight
Deliveries verified against orders on calibrated scales — rejects refused at the door, on the record.
Supplier management
Contracts RFQ'd, price-survey bands for fresh buying, and per-vendor performance for the quarterly review.
Nightly reconciliation
Bar bottle math, shift cash and M-Pesa closes, and daily counts of the dangerous twenty.
A signature at the receiving bay
The gap between invoiced weight and delivered weight is settled by who accepted the delivery, not by who remembers it. A check-in can carry the supplier representative's or the storekeeper's signature with a printed name and the time, printed on the receipt and locked once the receipt is approved.
Running in the product now
- A locked main store with recorded issues to each outlet — kitchen, bar, housekeeping — so consumption per outlet is a number with a person and a time on it rather than a monthly inference.
- Real ingredient cost, kept current. Every item carries its true purchase cost including landed cost on imports, so the prices your dish costings are built from are the prices you actually paid.
- Receiving by weight against the order, with short and rejected deliveries refused at the door and recorded, which is where produce and protein margin is usually lost.
- Blind counts with valued variance, nightly for the dangerous items and full counts on your own cycle.
- Bar reconciliation and shift closes — cash and M-Pesa, with voids and comps carrying a reason and an approver.
- eTIMS-compliant POS, with transmissions queued and retried if KRA is unreachable. Selling itself needs a connection — the till does not trade offline on either client.
More we can add — and central enough that you should decide on it now
- A recipe, or a bill of materials. Three kilos of beef leave the store as three kilos of beef; they never become forty portions of stew in the system's view. Recipe card, version and yield.
- A theoretical food cost and a portion variance. What the menu should have consumed cannot be computed here, so the difference between that and what the store issued is arithmetic you do on a spreadsheet today.
- A sale that decrements ingredients. The POS reduces the item sold today. Selling a burger reduces mince, buns and cheese the moment a recipe links them.
- A menu engineering output — margin per dish ranked into a four-box grid is a report you build from your own costings, not one the product produces.
What we would decline, and would rather say now
- We will not build a property management system. No rooms, rates, bookings or folios. This is the stores, procurement and POS side of a hospitality business, not the front desk — and a PMS is a different product with different users, sold to a different buyer. A thin one bolted onto an operations platform would lose you bookings, which is a worse outcome than not having one.
- We will not be your channel manager. Rates and availability across OTAs are a revenue-management discipline with money riding on latency we do not control. We will take the revenue once it is earned and cost the food that produced it.
The four items in the middle column are work rather than positions, and recipe-and-yield is the one most hospitality buyers should ask about first — it is what turns three kilos of beef into forty portions in the system's view. All four are commissionable now on the same terms as everything else here: a written specification, a timeline and a price, before any money moves. The evidence that this is a real offer rather than a sales line is Kenya, where the eTIMS transmission and the maintained statutory payroll engine were both built exactly this way. We will not name a date on this page, and we will name one in a quote.
The honest summary is that we close the leak and you do the costing. Store discipline, receiving by weight and nightly counts address where the food actually disappears, and for most Kenyan kitchens that is the larger number by a wide margin. But if theoretical-versus-actual food cost per dish is the specific thing you are buying, that is the one thing on this page we do not do, and you should weigh it before a demo rather than after. Say so early and we will tell you straight whether to buy elsewhere.
How teams get started
1
Lock the store
Main store on record, issues to outlets — the single highest-leverage change in hospitality stock.
2
Cost the core menu by hand, once
The twenty dishes that drive 80% of sales get costed from real ingredient prices on a sheet you keep, and re-checked quarterly. The system gives you the prices and the issue variance; the recipe arithmetic is yours.
3
Close nightly
Bar counts, shift reconciliation, and the dangerous-items count — fifteen minutes that hold the month.
Guides from our blog
Hospitality 9 min
Hotel & Restaurant Inventory Management in Kenya (2026)
Perishable stock, un-weighable portions, thin margins — store-to-kitchen flow, food cost decomposition, and the daily counts that decide the month.
Read
Hospitality 8 min
F&B Cost Control: Recipe Cards, Portions & Menu Engineering
The menu is a price list for recipes nobody costed — how to cost a card, hold a portion, record waste as a transaction, and read the four-box menu grid. The recipe layer is a spreadsheet here, and the post says so.
Read
Hospitality 8 min
Bar Stock Control: The Tightest Ship in the House
The kitchen loses money in percentages; the bar loses it in bottles. Nightly bottle math, pour discipline, empties fraud, and variance by shift.
Read
Procurement Insights 12 min
Who Decides Which Department Is Spending
For most of your staff the department on a purchase request is stamped from who they are, and the request is refused when it cannot be. For an administrator it is a free choice from the whole list, and nothing records that they made it on somebody else's behalf.
Read
Procurement Insights 10 min
The Supplier Behind Your Supplier
Australia asks large buyers seven questions about their supply chains every year. Only one and a half are questions a system can answer from its own records — and a supplier register, by construction, stops at the company you pay.
Read
Inventory Insights 13 min
Twenty-Four Hours and a Glossary
The US food traceability rule is summarised as lot codes and a 24-hour clock. The sentence nobody quotes asks for your coding systems, abbreviations and a written map from your records to the elements it names — a document about your software.
Read
Questions we are asked here
Frequently asked questions
Can it run multiple outlets — restaurant, bars, banqueting, housekeeping?
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.
Does the POS handle eTIMS for restaurant billing?
Yes — compliant receipts come from the ordinary billing flow, including bill splits, voids, and comps (with reasons and approvers), and eTIMS transmissions are queued and retried if KRA is unreachable. One correction worth making here, because this answer used to say otherwise: the till does not keep selling through a connectivity drop. Selling needs a connection on both the web app and mobile. What is queued is the transmission to KRA, not the sale.
We have a working POS already. Can we start with just the stores?
Yes, and it is the right place to start — store control, issues per outlet and nightly counts deliver most of the food-cost visibility on their own, with sales imported for reconciliation. Be clear on one thing: recipe costing is not part of it. There is no recipe or bill of materials in the product, so theoretical food cost and portion yield are calculations you run on your own sheet from the issue figures we do record. Full POS integration deepens the reconciliation later; the store lock and the nightly counts are where the money is.
How disruptive is go-live for a running kitchen?
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. That is the whole change, and it is a smaller one than most kitchens fear. Your dish costings stay wherever they are today — we do not import or hold them — so nothing has to be rebuilt to go live.
Bring one week of your F&B
One store, one kitchen, one bar — issues, per-outlet variance and nightly counts running on your own suppliers. Bring your dish costings too, and we will be straight about which half of the arithmetic we do.