Ingredients go missing
Stock leaves the store with no record of where it went.

Restaurant software for Uganda: take orders on a POS built for restaurants, control kitchen stock and spoilage, buy from suppliers on time and pay staff, all in one system.
Orders
Kitchen store
Counts
Suppliers
Reports
Kitchen store
Today
Sales today
Ingredients used
Spoilage
Kitchen stock
The challenge
Food cost is decided in the store room as much as in the kitchen.
Stock leaves the store with no record of where it went.
Spoiled food is thrown out and the loss never shows up.
Key ingredients run out because nobody saw the level drop.
Payroll for a busy team takes days to work out.
The fit
From the order to the store room and the books.
Point of sale built for restaurants.
Main store and kitchen store, transfers, daily counts and spoilage write-offs with reasons.
Requisitions and purchase orders to suppliers, received against the order.
Staff records, leave and payroll with PAYE and NSSF worked out.
Sales, purchases and payroll post to the books.
How it runs
Stock follows the food from delivery to the plate.
Supplier deliveries are received into the main store.
The kitchen draws what it needs, recorded as a transfer or issue.
Orders are rung up on the restaurant POS.
Counts and write-offs close the day with a true stock figure.
Integrations
Payments and messages handled from the same system.
Record cash, mobile money and card payments and reconcile them with the bank.
Send invoices and receipts to corporate clients by WhatsApp, SMS or email.
Food service businesses must use EFRIS: every bill fiscalised with URA.
Connect online ordering or other systems you use.
FAQ
Other industries