Know what you have and what each dish really costs.
Running out of a bestseller mid-shift, or over-ordering what never sells, both cost money. A paper count is out of date before you finish it, and food waste quietly bleeds restaurant profitability.
Running out of a bestseller mid-shift, or over-ordering what never sells, both cost money. A paper count is out of date before you finish it, and food waste quietly bleeds restaurant profitability.
Most POS software only tracks retail boxes, leaving restaurant food costs in a blind spot. ChinarPOS features recipe bill-of-materials (BOM): selling one Cappuccino deducts 18g coffee beans and 200ml milk; selling a Burger deducts the bun, patty, and cheese slice in real time. Spoilage and variance become visible immediately.
Inventory is counted once a month on paper clipboards; theft and spoilage are only discovered weeks after the loss.
Real-time recipe deduction (BOM): every sale decrements exact ingredient quantities automatically.
The kitchen runs out of paneer or chicken at 8:30 PM on a Saturday, forcing servers to apologize to disappointed tables.
Automated low-stock thresholds trigger proactive alerts before ingredients hit critical levels.
Owners estimate food cost percentage based on gut feel, unaware that dairy or oil price spikes wiped out dish margins.
Exact cost-of-goods-sold (COGS) tracking reveals true gross margin for every dish on the menu.
Designed for how guests dine, staff work, and venues thrive.
Hospitality is fundamentally human. When you eliminate friction for guests, cognitive overload for staff, and financial opacity for owners, service runs like clockwork.
Reliability & Consistent Plate Portions
Guests are never told their favorite dish is unavailable, and every plate tastes identical because exact portioning is built into the operation.
Calm Prep Shifts Without Rush Panics
Chefs and prep cooks start their shift with exact stock level numbers, knowing exactly how much to prep without mid-service scrambles.
Total Visibility Into Kitchen Margin Bleed
Pinpoint exactly where your food cost rupees are going: spot ingredient waste, catch portion creep, and maintain a healthy 28–32% food cost.
Stock that knows the recipe.
Stock that updates itself
Every sale takes stock down, including the ingredients in a dish.
Waste and counts, on record
See what was lost and what the shelf really holds.
Real dish costs
Know your margin on each item, based on what goes into it.
See what's running low
Before it runs out, not after.
What it looks like on a real day.
Why did we run out of milk?
You open the history for milk and see a short delivery on Tuesday and a spillage on Wednesday. The numbers explain themselves.
Related capabilities
Ready to try it in your own business?
Set up your business yourself, or book a demo and we'll walk through it with you.
Prefer to talk? Call or WhatsApp +91 94693 83765