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Back Office (Business Management)

What is this module?​

The Back Office module is the operational backbone of your restaurant business. It handles all behind-the-scenes management activities including menu configuration, inventory control, production planning, procurement, financial setup, and staff management. This module ensures your business runs efficiently with proper cost controls and compliance.

Key Features​

  • Menu & Recipes: Create and manage items, modifiers, combos, and dayparts with detailed recipe costing
  • Inventory & Supply Chain: Track stock levels, manage transfers, process GRN (Goods Received Notes), and monitor wastage
  • Production & BOM: Manage production batches for bakery/brewery operations with yield tracking and quality control
  • Procurement & Suppliers: Handle purchase requests (PR), purchase orders (PO), Advanced Shipping Notices (ASN), and returns
  • Financials: Configure tax settings, currencies, rounding rules, and ZATCA e-invoicing compliance
  • Staff Management: Define roles, schedule shifts, and configure access control permissions

Workflow Overview​

  1. Menu Setup: Create menu items with recipes and ingredient requirements
  2. Inventory Management: Track ingredient stock levels and set reorder points
  3. Procurement: Generate purchase orders based on inventory needs
  4. Receiving: Process GRN when supplies arrive from vendors
  5. Production: Create batches for prepared items (sauces, baked goods, etc.)
  6. Cost Control: Monitor wastage, track recipe costs, and analyze profitability

Configuration Checklist​

Before fully utilizing Back Office operations, ensure you have:

  • Created company profile and outlet information
  • Configured tax settings and financial parameters
  • Set up supplier database with contact details
  • Defined inventory categories and storage locations
  • Created menu items with complete recipes and ingredient lists
  • Established user roles and access permissions
  • Configured units of measure (UOM) for ingredients
  • Set up production workflows (if applicable)
  • Enabled ZATCA e-invoicing integration (for KSA operations)

User Roles​

Typical users of this module include:

  • Restaurant Managers: Overall business configuration and oversight
  • Inventory Managers: Stock control and procurement
  • Chefs/Kitchen Managers: Recipe management and production planning
  • Purchasers: Supplier relationships and order processing
  • Accountants: Financial setup and tax compliance
  • HR Managers: Staff scheduling and access control

Regional Compliance​

The Back Office module includes built-in support for:

  • ZATCA E-Invoicing: Saudi Arabia's electronic invoicing requirements
  • VAT Configuration: UAE, Qatar, and other GCC countries
  • Multi-currency Support: Handle different currencies across outlets
  • Arabic/English: Bilingual interface and reporting
  • Front of House: Menu items flow to POS for order taking
  • Customer Engagement: Pricing and promotions connect to menu items
  • Analytics: Cost and profitability reports generated from Back Office data