Work / Restaurant ERP — Sales, Kitchen, Stock & Team
Restaurant ERP — Sales, Kitchen, Stock & Team
One system for a restaurant chain: till, kitchen screen, menu and cost price, stock, staff, bookings, loyalty and reports — for every branch.
Owner's dashboard: today against yesterday, across three branches
Restaurants usually run on four or five disconnected tools: a till, a notebook for stock, a spreadsheet for salaries, a chat for tasks. This ERP puts them in one place. The owner opens one screen and sees today's sales, orders, average bill, food cost, labour cost and net profit for every branch, compared with the same time yesterday.
From the till to staff training
One dashboard for all of them
Sales, orders, bill, food cost, labour, profit
Numbers the owner sees too late
A restaurant owner with several branches usually learns about food cost or a slow day at the end of the month, when it is too late to fix. Sales sit in the till, stock in a notebook, salaries in a spreadsheet and tasks in a group chat — and nobody puts them together.
What is inside
- Sales — till, menu and prices, halls and tables, bookings and queue, a kitchen screen for the cooks and a TV screen for the hall.
- Stock and cost — ingredients with minimum levels, cost price per dish and live food cost; the dashboard warns when an item runs low.
- Customers and marketing — loyalty and bonuses, a Telegram bot for orders, the restaurant's own website and brand page.
- Team (HR) — staff, roles and access, labour cost, and a training module for new employees.
- Tasks — a board where issues and tasks move through stages, from new to done, like a Trello board.
- Reports — every metric per branch and for the whole chain: today, yesterday, 7 days, month, year.
Where it stands
The system runs in a pilot with three branches. The owner's day now starts with one screen: sales against yesterday, orders by status, best-selling dishes, branch comparison and the list of ingredients to reorder.