Most restaurant owners choose a POS by how fast the cashier can take an order. That matters at peak hours, but the decisions that make or lose money happen elsewhere: in the kitchen, in the store room and in purchasing.
Recipe costing, not just sales
When each dish has a recipe in the system, every sale deducts the right ingredients. You see food cost per dish and per day instead of waiting for the monthly stock count to discover a problem.
Your own ordering channel
A QR menu and ordering page on your own website does not replace delivery apps, but every order that comes through it keeps the commission in your business. Regular customers are often happy to order direct.
Controls that stop leakage
- Discounts and voids only with manager permission, and logged
- Shift closing with expected cash against counted cash
- Waste recorded at the station where it happens
One view across branches
With central menus and prices, a new branch opens with the same setup in hours, and the owner sees sales, food cost and labour cost for every branch on one screen.