Cost-control ERP for F&B and stays: recipe-level costing, store-to-kitchen issue tracking, purchase discipline, and daily flash reports that tell owners the truth before month-end does.
- Recipe costing and menu engineering
- Store → kitchen/bar issues with variance tracking
- Purchase with rate contracts and supplier scorecards
- Daily flash: covers, revenue, cost percentages
- Multi-outlet consolidation
Recipes & CostingStoresProcurementOutletsFinance
Editions are pre-shaped starting points, not straitjackets: the core stays modular, so you deploy what you need and extend where your operation is genuinely different.
Hospitality Edition, answered
Does it replace our POS?
No - it consumes POS data (sales, voids, covers) and closes the loop against inventory and purchases, which is where F&B margins actually leak.