20 docs tagged with "back_office"

Upload many menu items at once using the CSV bulk upload tool. Create or update items, categories and variations in one operation.

Define measurement units for ingredients (Kg, Litre, Dozen, Pieces) used across recipes and inventory.

Define and manage raw materials including purchase vs consumption units and conversion factors.

Track inventory categories, define items, manage stock and generate inventory reports for cost control.

Organize inventory into categories to simplify reporting and item management.

Define inventory items (raw materials) used across recipes and stock tracking.

Run stock adjustment and inventory health reports to analyze transfers, wastage and purchases.

Configure kitchen stations, map menu categories, and manage kitchen-specific stock and KDS workflows.

Manage kitchen section stock levels, record wastage, perform transfers and view batch/transaction history.

Manage Menu Items, Recipes, Ingredients, Modifiers and Categories.

Create and manage menu categories to organise POS screens and control loyalty rules per category.

Create and manage products sold on the POS, including variations, recipes, pricing and assigned modifiers.

Create and manage menu modifiers (extras/add-ons) and optionally link them to ingredients for inventory tracking.

Manage restaurant operations including floor plans, expenses, and financial accounts.

Create and manage Purchase Orders, receive Goods (GRN), and record payments to suppliers.

Create and manage recipes (Regular and Combo) to link menu items with ingredients for automatic stock deduction.

Configure serving zones (floors/sections) and tables, generate QR codes and manage dine-in seating.

Operational stock dashboard: view quantities, batches (lots), expiry dates, perform transfers and adjustments.

Overview dashboard showing inventory totals, value, low stock items and multi-location availability.

Create and manage supplier (vendor) profiles used for creating Purchase Orders and GRNs.