Industries
Food service
In food service, margin is decided by food cost and by speed of service. Both depend on the same thing: knowing exactly what has been sold and what has been consumed.
Stakes
What weighs on the trade
- Food cost poorly known and margin estimated by eye
- Order errors between the floor and the kitchen
- Handling service peaks
- Losses and waste that are never measured
Critical operations
What must not stop
- Order taking in the dining room and for takeaway
- Transmission to the kitchen
- Payment and bill splitting
- Goods receipt and stock issues
- End-of-service close
Why digitalise
What technology changes here
Linking each sale to the recipe card for the dish makes it possible to deduct consumption automatically and compare theoretical stock with actual stock. The gap becomes measurable.
What can be automated
- Orders sent automatically to the right kitchen station
- Stock deducted from recipe cards
- Food cost calculated per dish and per service
- Threshold alerts on critical ingredients
- End-of-service report
Capabilities
What we put in place
Software
- Order taking on a tablet
- Kitchen production screen
- Till and multi-method payment
- Recipe card and stock management
- Table booking and floor management
Data
- Food cost and margin per dish
- Best and worst selling dishes
- Average service time by period
- Gap between theoretical stock and stock count
IoT
- Temperature monitoring of cold rooms with alerts
- Timestamped records for food-safety traceability
- Electricity consumption tracking for equipment
Artificial intelligence
- Booking assistant that answers common questions
- Footfall forecasting from history
- Suggested replenishment orders
Integrations
- Delivery platforms
- Mobile payment operators
- Accounting software
Security
- Separate rights for waiting staff, manager and till
- Traceability of cancellations and discounts
- Temperature records kept for inspection
Our approach
A typical path in this sector
Recipe cards
Building the recipes and food costs — an indispensable prerequisite for any real management.
Floor and kitchen
Order taking and the production screen put into service for a test service.
Stock and margin
Automatic deduction of consumption and the first measured discrepancies.
Refrigeration
Instrumenting the cold rooms if food-safety traceability requires it.
Related services
The services we bring in
Solutions
Related solutions
Africa Tech Services
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