For kitchens, commissaries, and food manufacturers.
Recipes, expiry, and yield tracked from raw material to what you actually sold — so you know the real cost of every plate and batch.
Sound familiar?
These are the three things owners in your line of work tell us first.
Recipes with real ingredient costs, updated the moment a supplier price changes — so your menu margins stay honest.
Batch and expiry tracking with oldest-first movement built in, so the right stock leaves the chiller first.
Transfers, returns, and wastage recorded per branch, so shrinkage shows up as a number instead of a feeling.
What we switch on from day one.
Same system as everyone else — different defaults, chosen for how your business actually works.
Batch and expiry, on by default
Every unit carries its batch and expiry date, and oldest stock moves first — automatically.
Recipes and yields
The true cost of a dish or a production batch, including yield loss, updated with supplier prices.
Commissary to branch
Production, transfers, returns, and wastage recorded so nothing quietly disappears.
Payroll that fits shifts
Split shifts, night differential, and overtime computed the way you actually schedule people.
No configuration on your first day
Batch and expiry are forced on for food businesses at every plan level — it is not an upgrade, it is how the system should behave for you.
“We found out one bestselling item was barely breaking even. That alone paid for the year.”
Early access pilotRestaurant group, Metro Cebu
One price, everything included.
From ₱1,499 a month — stock, books, people, and assets together, plus anything we release later at no extra cost. Or own it outright with a one-time license.