BizForce360 for Restaurants.
A restaurant's margin hides in the kitchen. BizForce360 treats each menu item as a bill of materials, issues stock against sales, and shows the difference between what the recipe says should have been used and what actually left the store.
Recipe cost, wastage and outlet-level profit.
- Recipe costing
- Wastage
- Outlet P&L
- Drawer control
The modules a restaurants business actually runs.
Grouped the way the work happens, not the way the menu is laid out — every one of these is a live screen in the product.
Menu and recipes
5What a dish costs to make, per portion.
- Items
- Bill of Materials
- Daily Pricing
- Sales Scheme
- Invoices
Kitchen stock
7Issued, consumed, spoiled and counted.
- Warehouses
- Goods Issue
- Material Requests
- Inventory Receipt
- Breakage Entry
- Damaged Stock Entry
- Stock Counting
Counter and cash
5Bills, drawers and settlement.
- Drawer Accounts
- Collections
- Collection Receipt
- Incoming Payments
- Bank Reconciliation
Outlet economics
6Cost against revenue, per outlet and per period.
- Expenses
- Budgets
- Budget Reports
- Item Revaluation
- Accounting Reports
- Targets
The loop, step by step.
- 01
Recipe
Each menu item is a BOM: components and quantities per portion.
- 02
Bill
The counter sells the dish; the system knows which components that implies.
- 03
Consume
Stock movement against sales, so usage and recipe can be compared.
- 04
Reconcile
Counts and breakage explain the gap between recipe cost and actual consumption.
- 05
Report
Food cost, wastage and outlet contribution come from one ledger.
Where the money leaks today.
Food cost invisible
Recipe costing per dish turns 'the margin feels thin' into a percentage you can act on.
Wastage unrecorded
Breakage and damaged stock entries record loss at the point it happens, by item and by outlet.
Multi-outlet blind spot
Each outlet is a warehouse; costs, expenses and reports can be compared side by side.
What restaurants teams ask first.
Is there a dedicated restaurant POS?
Yes — the company ships Restro POS; the ERP side covers recipes, stock, costs and the books behind it.
Can recipes be updated per outlet?
Bills of materials can vary by product, so an outlet-specific version is a matter of configuring the recipe rather than a new item.
Do we get outlet-level profit?
Expenses and budgets can be booked per cost centre or outlet, so contribution is a report rather than a spreadsheet.
Other industries and the full catalogue.
BizForce360 for Production
BOM, MRP, jobs, quality and the true cost of every batch.
BizForce360 for FMCG & Distribution
Beats, secondary sales and dealer stock — measured on the same day.
BizForce360 for Paint & Construction Materials
Dealer network plus painter and site demand, in one thread.
All modules
The full catalogue by area, with search.
All industries
The complete list of industry pages.
See it running with restaurants data.
Open the demo business closest to your operation, or ask us for a walkthrough built around how your business actually runs.