Business software for food, hospitality and lifestyle

Food businesses run on a percentage, not a number. What matters is not that you spent four thousand on stock, it is that stock was thirty two percent of what you took. Two percentage points either way is the difference between a good year and a year where you worked incredibly hard for nothing.

Waste is the cost nobody sees, because it does not appear anywhere. It looks exactly like food you sold, right up until you compare what you bought with what you took. The gap is the story.

Delivery platforms changed the shape of this business completely. A thirty percent commission on a dish priced for eat in is not a small dent, it is often the entire margin. Seeing platform payouts separately from till takings is the only way to know whether that channel is actually earning you anything.