Recipe and plate costing that keeps your menu honest

Every dish gets a bill of materials with quantities, yield and waste percentages, so the cost you price against is the cost of the plate that actually leaves the pass — not the invoice price of the ingredients.

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What is included

Why it works this way

Your books post themselves

Every sale, refund, purchase, payslip and expense writes its own balanced double-entry journal. Your trial balance is correct at 2 a.m. on a Friday.

Real time, genuinely

Order to kitchen to waiter to driver to your dashboard — pushed live over websockets. Nobody refreshes anything, nobody shouts across the pass.

Works in any country, any currency

You set your own tax rates, service charge, currency, working week and payroll brackets — none of it is hard-coded to one country. Cash, cards, digital wallets, bank transfer and online gateways all settle through the same till.

Questions people ask about this

Does it really do full accounting, or just sales reports?
Full double-entry accounting: chart of accounts, journals posted automatically from sales, refunds, purchases, payroll and expenses, plus trial balance, balance sheet, P&L, payables, receivables, cost centers, fiscal-period closing, fixed assets and depreciation.
How long does setup take?
Most restaurants are taking real orders the same day. The onboarding wizard walks you through menu, modifiers, recipes, tax rules, branches and user invites step by step.
Is it really free to start?
Yes. The Starter plan is free forever — one branch, up to five users, and the core POS, kitchen, inventory and recipe features. No credit card, no trial countdown. You upgrade only when you outgrow it.

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The rest of the system

Inventory & Purchasing

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Accounting

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Analytics, Branches & Control

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Take your first order today.

Create your account, import your menu, invite your team — most restaurants are live before the day is over.

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