What Is F&B POS + Inventory?
F&B POS + Inventory connects the dining room to the kitchen to the cost sheet. Orders placed by waitstaff go to the kitchen as digital Kitchen Order Tickets, cutting miscommunication from handwritten tickets and time-stamping orders so kitchen turnaround can actually be measured. Recipe costing tracks the ingredient cost of every menu item against current ingredient prices, catching the kind of silent margin erosion that happens when ingredient costs rise but menu prices don't follow. Waste tracking logs spoilage and over-preparation, feeding into the same cost analysis to show exactly where waste is happening and what it's costing.
What's Inside F&B POS + Inventory
Digital Kitchen Order Tickets
Orders route from waitstaff to kitchen digitally, timestamped and legible.
Recipe Costing
Tracks ingredient cost per menu item against current prices, catching silent margin erosion.
Waste Tracking
Logs spoilage and over-preparation, feeding directly into cost analysis.
Table Management
Manages table status and turnover alongside orders and billing.
F&B POS + Inventory vs. Handwritten Order Tickets
Common Questions About F&B POS + Inventory.
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