Restaurant management software for groups that need to know their food cost by outlet
Restaurant ERP is the back office behind the billing counter: recipes and plate cost, purchase and stock by outlet, central kitchen transfers and an outlet-wise P&L, so food cost is a number you see weekly, not a surprise at year-end.
- Recipe-level consumption and food cost
- Central kitchen to outlet transfers
- Outlet-wise P&L across the group
The bill is the easy part
A restaurant POS tells you what was sold. It does not tell you why the paneer bought this week would have made forty more portions than the bills account for. That gap, between what should have been consumed and what was, is where a restaurant group’s margin disappears.
Restaurant ERP works from recipes. Each menu item is broken into ingredients and quantities, so every sale implies a consumption. Compare that with actual stock and you see variance by item, outlet and week. Purchase is raised from par levels, received against orders and priced, so plate cost follows market prices instead of last year’s estimate.
For groups with a central kitchen, production, transfers to outlets and receipts are recorded on both sides, so goods in transit do not vanish between two spreadsheets. Each outlet gets its own P&L.
It connects to the front of house. DineFlow handles billing and kitchen tickets, OrderMe handles QR and drive-in ordering, and Restaurant ERP takes their sales to work out consumption and cost.
Who it is for
- Restaurant groups with two or more outlets
- Cloud kitchens running several brands
- Operators with a central or commissary kitchen
- Franchise owners who need outlet-level reporting
- Owners whose food cost is a guess until the annual audit
What Restaurant ERP does
Recipes and plate cost
Menu items broken into ingredients, yields and wastage, with plate cost updated from purchase prices.
Purchase and receiving
Orders from par levels, receiving against the order with weight and rate checks, and supplier outstanding.
Outlet stock and variance
Expected consumption from sales against actual closing stock, item by item and outlet by outlet.
Central kitchen
Production batches, transfers to outlets and receipts recorded on both sides.
Wastage and staff meals
Recorded with reasons so they stop hiding inside variance.
Outlet P&L
Sales, food cost and expenses per outlet and for the group.
Connected to POS and ordering
Sales come in from DineFlow and OrderMe, or from your existing POS where an integration is possible.
How work flows through Restaurant ERP
- Step 01
Recipes and par levels set
Each dish is costed; each outlet has stock levels to hold.
- Step 02
Purchase and production
Ingredients are bought; the central kitchen produces and transfers.
- Step 03
Sales consume stock
Bills from the POS reduce ingredient stock by recipe.
- Step 04
Closing count
Outlets count key items; variance is calculated.
- Step 05
Cost and P&L review
Food cost, wastage and P&L by outlet, weekly.
What changes in your business
- Food cost by outlet every week
- Variance traced to items, not guessed
- Purchase raised from par levels, not phone calls
- Central kitchen transfers accounted for on both ends
Connected during setup
- DineFlow restaurant POS
- OrderMe QR and drive-in ordering
- Weighing scales for receiving
- Excel import of recipes and items
- Our GST accounting platform
Integrations are configured for your business during implementation, with the providers and hardware you already use where possible. Ask us about anything not listed.
How we deploy Restaurant ERP
- 01
Menu and recipe costing
Your chef and our team break down the menu into recipes, the most time-consuming and valuable step.
- 02
Items and suppliers
Ingredient master, units and supplier list set up.
- 03
One outlet first
Purchase, stock and variance run at one outlet before the group.
- 04
Central kitchen and rollout
Transfers added, then the remaining outlets.
- 05
Support
Annual support contract including menu changes.
What we need from you
- Your menu with recipes, or access to your chef to build them
- Ingredient list and suppliers
- Outlet list and central kitchen process
- Current POS and its export options
None of it has to be tidy. Discovering that your data is messier than expected is part of the job, not a reason to delay starting.
How a Restaurant ERP quotation is worked out
We don’t publish a price list, because two businesses rarely need the same setup. After a short call you get a written quotation that separates one-time setup from yearly costs. It depends on:
- Number of outlets and whether there is a central kitchen
- Menu size and recipe costing effort
- POS integration: DineFlow, OrderMe or your existing system
- Users and hosting
- The annual support contract
Prices are quoted excluding GST.
When to choose something else
- A single outlet that only needs billing and kitchen tickets: DineFlow is enough
- A café that needs table QR ordering only: OrderMe covers it
Restaurant ERP — questions buyers ask
How is restaurant management software different from a POS?
A POS bills and sends tickets to the kitchen. Restaurant management software works out what those bills consumed, compares it with stock, and runs purchase, the central kitchen and outlet P&L.
Does it work with our existing POS?
It works directly with DineFlow and OrderMe. For another POS we check whether its sales can be exported or read through an API before quoting.
What does it cost?
We quote after a short call, based on outlets, the central kitchen, menu size and integrations. The quotation separates one-time setup from yearly costs.
How long does recipe costing take?
It depends on menu size and how standardised your recipes are. It is usually the longest step, and the one that makes food cost reliable.
Can it handle several brands from one kitchen?
Yes. Cloud kitchens can run several brands with shared ingredients and separate menus and P&L.
Ready-made editions and connected platforms
When you need it built from scratch
Find out where your food cost goes
Tell us your outlets, kitchen setup and POS. We will walk you through Restaurant ERP with a sample of your menu and quote it in writing.