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STOCK INVENTORY MANAGEMENT

INVENTORY TRACKING

  • Better merchandising decisions.
  • Synchronize real-time inventory data.
  • Streamline end-to-end inventory.
  • Lower operation costs.
  • Identify shrinkage.
  • Integrate accounting.

CENTRAL KITCHEN MANAGEMENT

  • Central production of finished & semi-finished items.
  • Over-head calculation of bulk production.
  • Quality control system.
  • Assessment of material cost after clean up and butchery.
  • Accounting for wastage and variances.
  • Indenting based stock management.

RAW MATERIAL MANAGEMENT

  • Set re-order levels for each item in the Inventory. You can set alerts that remind you to order for more when the item stock reaches the re-order level.
  • Manage the Shelf Life of the items, especially for the perishables. Get notified when the items reach their expiration date.

Kitchen Order Tickets

  • When you take the order you just have to enter the code of that Item and Qty. If you do not remember the code of the Item, press F2. It will show you the list of all the Items in your restaurant and you can choose the Item from the list. Now save the KOT. It asks you to print the KOT. After printing, the slips can be sent to different kitchens according to the Items prepared in them.
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