For Restaurants & bars
Know what every plate really costs.
Build dishes from ingredients, sell from any counter, and see cost of goods and margins without counting the fridge every night.
Kitchen · Stock item trace
Stock item
Beef sausages
Packet of 10 · Today
- Opening
- 4 pcs
- Issued
- 3 pkt
- Sold
- 28 pcs
- Closing
- 6 pcs
- Variance
- 0
Receipts that used it6 sales
| Receipt | Time | Dish | Pieces |
|---|---|---|---|
| #A-20377 | 07:42 | Full breakfast ×2 | −4 |
| #A-20381 | 08:05 | Full breakfast ×1 | −2 |
| #A-20390 | 08:31 | Sausage & chips ×3 | −6 |
| #A-20402 | 09:14 | Full breakfast ×4 | −8 |
| #R-00112 | 09:40 | Room 12 · Breakfast ×2 | −4 |
| #A-20418 | 10:02 | Full breakfast ×2 | −4 |
Sound familiar?
The problems we fix first.
Problem 01
Portions drift and margins quietly shrink.
Fixed
Every dish deducts its exact recipe from stock.
Problem 02
Shift handovers end in arguments over cash.
Fixed
Cash clearance and per-cashier sales close every shift cleanly.
Problem 03
You find out about stock-outs mid-service.
Fixed
Negative-stock and low-stock alerts reach you first.
What you’ll use
The modules that matter for restaurants & bars.
Kitchen
Every plate knows what it’s made of.
Point of sale
A till your cashiers learn before lunch.
Store & inventory
Stock you can actually trust.
Reports
Answers, not exports.
Accounting
Books that balance themselves.
*** End of receipt ***
Close the day with everything accounted for.
See EPOS-CL running with data that looks like your business, then let us help you set up your products, staff and tills.