Cost the recipe once, to the portion. The till, the kitchen and the owner's dashboard all read that same number — so your margin is never a guess.
Each has its own address and its own job, and they share one database — so a recipe costed in Menu is the same recipe the till sells and the owner reports on.
Recipes, portions and true plate cost — what every dish actually costs to make.
Order, KOT, settle, close the day. Runs in the browser or as a Windows application.
Sales across outlets, staff rights and franchise royalty — the chain-level view.
Production for the day, wastage with proof, and the orders waiting to go out.
Shifts, attendance, payroll and the day's task list for the team.