Solutions
Built for the format you run.
Same system, different first job. Pick yours.
Dine-in margins live on the floor and in the kitchen.
Food cost per shift catches over-portioning the same day; the roster is built against a forecast, not last week.
- Stop food cost driftingLive theoretical vs actual by ingredient and shift, with the rupee impact.
- Staff the week without overtimeRostering agent drafts from the forecast; overtime risk shown before you publish.
- Fill tables you would otherwise missReservations and waitlist, then the Voice Host answering the phone at peak.
POSKDSInventoryStock Watch · early accessRostering · comingReservations · coming
Saturday · forecast vs roster
+18%covers vs last week
21.6%staff cost
1overtime risk
Two four-hour extensions keep you under budget; without them Ravi goes into overtime.
Whatever the format
The books are the same.
Every format above writes into the same ledger. That is why switching from one format to another, or adding a cloud-kitchen brand to a dine-in group, does not mean a second system.
Day close · all outlets23:58
EntryAccountDrCr
JRN-0441Sales—2,84,600
JRN-0442Food cost89,364—
JRN-0443Staff cost61,200—
JRN-0444Zomato commission9,870—
Balancedprofit 68.6% before rent
Running a restaurant is hard enough