Beverage and food in one count
Wine by the glass, bottle and carafe, spirits by measure, beer by serve, and kitchen stock in whatever units your suppliers use. One count, one set of GP conventions, one variance report.
Recipe costing for dishes, sauces and prep batches
Define cocktails, batched mixers, sauces and preps once. A prep is a product with its own recipe and yield, so when a dish uses it the components deplete proportionally rather than in whole batches.
Supplier invoices without the typing
Capture invoices for billed products and costs, and photograph delivery notes to check what physically arrived. Review product and unit matches, confirm good, damaged and rejected quantities, then compare the linked invoice. Receiving works with or without an internal purchase order.
GP per dish, not just per venue
Cost each saved recipe using recorded ingredient costs and compatible measures. Compare the cost per serving with its entered selling price on a consistent tax basis. Missing costs must be resolved before trusting the GP.
Restaurants inside hotels and groups
A restaurant can share a product library with a hotel bar or with the rest of a group while keeping its own counts, users and reports.