Every cover, every shilling, every gram — accounted for.

Front of house, kitchen, store and books in one system, for restaurants that run on service and span more than one branch.

Tables, shared bills and every way guests pay: cash, M-Pesa, card and house accounts.

Each station sees its tickets the moment they are sent. Voids and comps need a manager.

Deliveries in, issues out, one stock ledger. Anything that dips below zero is flagged at once.

Sales, VAT and cost of sales post as each bill is paid. Profit and loss without waiting for month end.

Built around how a dining room actually runs.

The floor. Waiters see their own zones and send orders straight to the right station. Guests share a bill and each pays their part.
The pass. Discounts, voids and refunds wait for a manager, with a reason, and nobody approves their own.
The close. Each cashier counts the drawer against what the payments say it should hold. The books are already done.

The day closes when the drawer, the stock and the books agree.