Restaurant and café management software
A restaurant owner knows today's sales precisely, and rarely knows the margin on a plate. The gap between the two is food cost and waste — and those are exactly what an ordinary till system does not show.
The real problem in restaurants
You sell a hundred covers and close the month at a loss. The cause is usually one of three: ingredient costs rose and the menu price did not, waste in the kitchen that nobody measures, or stock consumption that does not match what was actually sold. None of them surfaces unless the order is linked to the recipe.
What Fahim does
- Links orders to recipes. Define each item's ingredients, and selling the dish deducts them from stock automatically while showing its true cost and margin.
- Measures waste. The gap between theoretical consumption (from sales) and actual consumption (from stock-count) is your waste figure — measured rather than guessed.
- Purchasing from a photo. Send a picture of the supplier invoice; it is booked, quantities and costs updated, so plate margin moves with market prices.
- Shift permissions. Cashiers sell, managers discount and void, and every void is logged against whoever authorised it.
- Phone oversight. “What are today's sales?”, “Best-selling item this week?” — asked in WhatsApp, answered with a current number.
Compliance
Every sale issues a simplified invoice meeting e-invoicing requirements, with the QR code and mandatory fields, flowing straight into tax reporting with no second entry.
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Frequently asked questions
Does it calculate plate cost automatically?
Yes, once you define the item's recipe and its ingredients. Cost and margin then move automatically whenever the purchase price of any ingredient changes.
Does it handle delivery and external orders?
Orders are recorded by channel and deduct from stock like in-house sales, and appear separately in reporting so you can compare channel profitability. Integration with specific delivery platforms is scoped case by case.
I have several branches with a central kitchen
Stock and transfers between a central kitchen and branches are managed inside the system, so you see each branch's consumption and cost separately while the overall picture stays unified.
See the plans and pricing, or message us on WhatsApp at 0555246173 and try how Fahim replies for yourself.