Accounting
Sales
Inventory
Food cost is a guess
Recipes live in someone's head; ingredient prices move and nobody sees the margin per dish.
restaurants, cafés, central kitchens
From the order to the kitchen to the books, in one system.
Point of Sale that talks to the kitchen, recipes that deplete stock as dishes sell, purchasing from suppliers on par levels, and each outlet's takings posted to Accounting the same night.
what usually slows you down
Three problems we see first.
Stock counted by feel
Walk-in fridges checked by eye; orders placed by habit; waste unrecorded.
Outlets close in spreadsheets
Each outlet's Z-report and delivery-platform payouts reconciled by hand, days later.
how odoo maps to it
All Odoo apps The apps we switch on.
next step
Start with one outlet.
POS, recipes and books for a single outlet first; the central kitchen and other outlets follow.