Your starting setup
- Services
- Materials and supplies
- Menu item or ingredient
- Recipe
- Portion size
- Kitchen station
- Allergens
- Dietary tags
DeepERP for
Restaurant
Restaurant point of sale with tables, kitchen tickets, inventory and posted cash receipts.
Workflows for your business
- Daily menu costing
- Kitchen wastage
- Table turnover
Work organized around your team
- Restaurant manager
- Cashier
- Waiter
- Kitchen staff (KDS)
- Head chef
Your industry setup is reviewed before it is applied. Available tools depend on your package and each person's access. Your team retains approval of sensitive actions.
Workflows for your business
Daily menu costing
Plate cost per dish from recipe quantities and the latest ingredient prices; price changes go to the owner.
- Recipe quantities kept per dish
- Ingredient prices updated from the latest bills
- Plate cost and margin per dish worked out
- Menu price change approved
Kitchen wastage
Waste recorded by item and reason every shift, reviewed when it runs above the usual, and posted.
- Wastage recorded by item and reason
- Wastage above the usual reviewed
- Wastage adjustment approved and posted
Table turnover
Each table from seating to settled bill, and covers and turns per shift reviewed.
- Guests seated at a table
- Order fired to the kitchen
- Bill settled
- Covers and turns per table reviewed by shift
Scope to review with your team
- Recipes are not kept in DeepERP for restaurants yet (bills of materials belong to manufacturing, which the restaurant industry does not use): plate cost uses the kitchen's recipe quantities and ingredient prices from bills.
See this industry in DeepERP
Tell us how your business works. We will walk through the relevant workflow and confirm what is included before you choose your setup.