Restaurant ERP for branches, cloud kitchens and central kitchens
From online orders and drive-thru to the cost of every meal, food waste and full governance: one restaurant platform where every order, ingredient and riyal is connected to your kitchen, your stock and your P&L.
How orders, food and money flow in every restaurant model
Choose your operating model to see each station, the document created in the system and the control that protects it.
Every way your guests order, in one system
No more separate tablets for each delivery app and no more re-typing orders. Every channel flows into the same kitchen, stock and accounts.
Dine-in & table service
Table plans, captain ordering on tablets or phones, course timing, modifiers, combos and split bills.
Takeaway & counter
Fast counter POS that works on desktops, tablets and phones, with shift opening and closing per cashier.
Delivery & aggregators
Delivery app and call-center orders in one queue, with commission and payout reconciliation per order.
Online ordering
Website and app orders flow directly to the kitchen with payment already captured and a promised time.
Drive-thru
Lane ordering with customer confirmation screens and speed-of-service timing from order to window.
Kitchen display & KOT
Real-time order queues on kitchen screens or KOT printers, routed by station with preparation timers.
Know exactly what every meal costs and where food is wasted
Each dish is linked to a standard recipe, so every sale consumes ingredients automatically and your food cost is never a guess.
- Standard recipes with yields, sub-recipes, modifiers and portion sizes
- Food cost percentage per dish, category, branch and channel
- Theoretical versus actual consumption to expose leakage
- Waste logging by reason: expiry, preparation, returns or spoilage
- Menu engineering: stars, puzzles, plowhorses and dogs
- Price change simulation before you update the menu
Produce once, serve many branches and brands
Whether you run a central production kitchen or several virtual brands from one cloud kitchen, the same platform plans, produces, tracks and costs every batch.
- Branch requests consolidated into production plans
- Batch production with expiry dates and quality checks
- Route-based distribution with receipt confirmation at branches
- Actual batch cost transferred to each branch P&L
- Multi-brand menus and P&L from shared kitchens and ingredients
Complete control over cash, stock and people
Restaurants lose money in small leaks that nobody sees. We close them with system-enforced controls and continuous monitoring.
Cash & shifts
POS opening and closing per cashier, blind counts and daily cash reconciliation.
Voids & discounts
Manager approval for voids, complimentary items and discounts above policy.
Stock counts
Daily counts of key items, weekly full counts and approved variances.
Food safety
Batch and expiry tracking from receiving to the plate.
E-invoicing
ZATCA and ETA compliant invoices for every order and channel.
Purchasing
Approved suppliers, price contracts and three-way matching.
Internal audit
Analytics on voids, refunds, discounts and unusual patterns by user.
Branch P&L
Live profit and loss per branch, brand and channel.
From one branch to a national chain
- Central menu and price management with branch-level exceptions
- Web-based POS on desktops, tablets and phones, with offline mode
- Kitchen display screens and printer management per station
- Real-time P&L dashboard, consumption reports and item trends
- Full ERP behind it: purchasing, inventory, HR, payroll and accounting
- Bilingual Arabic and English for staff and management
Restaurant ERP questions
Does the POS work without internet?
Yes. The POS supports offline mode, so branches keep taking orders and printing tickets during outages, and data syncs when the connection returns.
Can we receive orders from delivery apps and our own website?
Yes. Online, app, aggregator and call-center orders are brought into one order queue and sent to the kitchen, with commissions and payouts reconciled per order.
How do you calculate the cost of each meal?
Every menu item is linked to a standard recipe with ingredient quantities and yields. Each sale consumes those ingredients from stock, giving you the theoretical cost per dish and a comparison with actual consumption.
Do you support central kitchens and cloud kitchens?
Yes. Central kitchens get production planning, batches, expiry dates and distribution to branches. Cloud kitchens can run several virtual brands from shared stations with separate menus and P&L.
Can we manage drive-thru operations?
Yes. Drive-thru orders are taken at the lane, prioritized on kitchen screens and measured for speed of service from order to window.
Is it compliant with e-invoicing in Saudi Arabia and Egypt?
Yes. Every order can be issued as a ZATCA Phase 2 compliant invoice in Saudi Arabia or submitted to the ETA e-receipt system in Egypt.