Restaurant point of sale with recipes, kitchen tickets and real food cost
Tables, takeaway and delivery at one till, and every dish's ingredients taken off stock when it is sold.
Sound familiar?
- No idea what a dish really costs to make
- Ingredients that disappear without a sale
- Orders lost between the counter and the kitchen
What Tajirflow does for you
Recipes
A karahi's chicken, oil and spices leave stock as it is sold — at their real purchase cost.
Tables and kitchen
Open tabs per table and kitchen tickets, shared by the branch's tills.
Takeaway and delivery
Your own riders with cash on delivery, or a courier.
Wastage on record
Spilled, spoiled or expired — written off with a reason, so losses show up instead of hiding.
Food cost and margin
Each dish's cost and margin in the reports, branch by branch.
PRA invoices
Punjab Revenue Authority invoices on the receipt where the shop is registered.