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Store room to till
Close the leak between the store room, the kitchen and the till.
Restaurants and food-service operators use AWRA for a locked main store with recorded issues to each kitchen and bar, receiving against the order, blind counts with valued variance, a till with shift and drawer reconciliation, and staff rotas that feed payroll.
Inventory software for restaurants
The problem
Most restaurants lose margin between the delivery door and the till, and only see it as a food-cost percentage at month-end.
An open store room
Anyone can take anything, so consumption per kitchen is a guess.
Deliveries signed, not checked
Short and rejected quantities are paid for because nobody recorded them at the door.
Counts that never close
The bar is short every week, and nobody can say on which shift.
How AWRA solves it
What Restaurants & Food Service teams get.
Issue from the main store to each kitchen, bar or outlet as a recorded movement with a person and a time, so consumption per outlet is a number rather than a monthly guess.
Receive deliveries against the purchase order and record short and rejected quantities at the door, where produce and protein margin is usually lost.
Run nightly blind counts on the lines that walk — spirits, protein — with the variance priced at cost.
Close each shift with cash, mobile money and card takings on one record, and returns carrying a reason.
Catch below-cost and thin-margin lines on the Anomaly Radar after a supplier price change.
Roster kitchen and floor staff against service, and let attendance rather than memory drive the payroll run.
Counter and bar sales
Sales and returns that deduct the outlet’s own stock.
Store and outlet stock
What sits in the main store and what each kitchen and bar holds.
Variance with a reason
Count corrections carrying a reason code, an approver and a value.
Typical workflow
The routines AWRA runs for Restaurants & Food Service.
Morning store issue
- 1 Kitchen and bar request their par
- 2 Store keeper issues against the request
- 3 Main store stock moves to the outlet
- 4 Review issue variance by outlet
Delivery at the back door
- 1 Check the delivery against the order
- 2 Record short and rejected quantities
- 3 Receive what was accepted into stock
- 4 Flag the supplier exception to purchasing
Night close
- 1 Close the till against takings
- 2 Count the high-risk lines blind
- 3 Price the variance at cost
- 4 Require a reason before the adjustment posts
Modules used
What a restaurants & food service workspace runs on.
Stock Transfers & Approvals Issues from the main store to each kitchen and bar See the module Cycle Counts Nightly blind counts with variance priced at cost See the module Point of Sale Counter and bar sales that deduct the outlet’s stock See the module shift scheduling Rosters against service, with attendance feeding payroll See the module
Example organisation
A restaurant with a bar and a takeaway counter
An illustrative profile, not a named customer
Where they are today
One kitchen, one bar, a takeaway counter, about 400 stock lines, and a stock sheet kept by the store keeper.
Where they would start
They would start by setting up the main store, kitchen and bar as locations, counting the high-risk lines, and recording every store issue from the first morning.
What changes after implementation
Before and after, in the routines you already run.
| Before | After |
|---|---|
| Kitchen helps itself from the store | Every issue recorded with a person, a time and an outlet |
| Deliveries signed without checking | Short and rejected quantities recorded at receipt |
| Bar stock checked once a month | Nightly blind counts with the variance priced |
| Rota on a whiteboard | Rosters and attendance that drive the payroll run |
How the rollout goes
1
Set up each kitchen, bar and outlet as its own stock location before go-live, so issues, sales and counts have somewhere to land.
2
An item has one unit and quantities are whole numbers, so decide whether oil is stocked by the litre or the jerrycan, and flour by the kilo or the bag, before the first receipt.
3
Recipes, yields and a sale that draws down its ingredients are not in the product today: the till reduces the item sold, and theoretical food cost per dish is spreadsheet arithmetic. Table service, a kitchen display and menu modifiers are outside it too. The Kenya hotel and restaurant page sets out the recipe layer as a commissioned build.
What you can measure afterwards
Issue variance by outlet
Count variance value
Short-delivery rate
Shift cash variance
Below-cost lines
Pricing
What it costs for Restaurants & Food Service
Stores, issues, transfers and counts are on every plan. POS counters with cash-drawer sessions, staff rosters and payroll are on Pro.
Pro plan · Run on automation
KES 5,800 / month
or KES 63,800 billed yearly
Full procurement, sales, accounting and HR (employees, leave, attendance & payroll) plus workflow automation and reporting.
Before you pay anything
30-day free trial
Thirty days of the full platform, every module switched on and no card required. Choose a paid tier whenever you are ready.
See it on your process
Walk through a restaurants & food service workspace with us.
Bring the spreadsheet or the paper form you want to retire. We will show you the first workflow in AWRA with your own items, people and locations.
Questions
What Restaurants & Food Service buyers ask.
Does selling a dish reduce its ingredients?
Not today. The till reduces the item sold, and recipes with yields are not in the product. Food cost is controlled here through recorded store issues and nightly counts, and the recipe layer is commissionable work.
Can the kitchen and the bar be counted separately?
Yes. Each outlet is its own stock location, with its own issues, sales and counts.
Does it run table service or a kitchen display?
No. AWRA is the stores, purchasing and counter side of the business; table management and kitchen display are outside it.
Customer story
Speak to someone who runs it.
We publish a named story only with that organisation’s consent. Ask us and we will put you in touch with a restaurants & food service reference you can telephone, rather than a quote you cannot check.
Ask for a referenceNext-best links
Keep the evaluation moving.
Guides, pricing and support surfaces most relevant to Restaurants & Food Service.
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